6largeeggshard boiled, peeled, cut in half lengthwise
5tbspvegetable oilmore as needed
1tspcumin seeds
1tbspgingerfinely chopped
1.5tbspgarlicfinely chopped
2green chilessliced
3/4cuptomato puree
1tspsalt
1tspred chili powder
1/2tspground turmeric
1tbspground coriander
pinchfenugreek powderoptional
1/2tspgaram masala
1cupwater
1/2tspsugarto taste
1/4cupcoriander leavesoptional
Instructions
Heat up a pot and add oil. When the oil is hot, add cumin seeds. They’ll sizzle and turn color. Add finely chopped ginger and chopped red onion. Sauté until soft. Then add finely chopped garlic and sliced green chiles. Sauté until golden brown.
Add pureed tomatoes and mix. Add salt, red chili powder, ground coriander, ground turmeric and a pinch of fenugreek powder if you have it. Give it a stir. Cover and cook for 5 minutes. Add garam masala and water. Cover and bring to a boil. Taste the gravy and add more salt if you need to. Add a little bit of sugar to balance the acidity of the tomatoes.
Optional- If you want a very creamy smooth gravy, cool this mixture a little and blend it. Then return to the pot.
Turn the heat down so the gravy is simmering. Add hard boiled eggs cut in half with the yolk side up. Gently nudge them down so they’re covered with the gravy. Cover and simmer for 5 minutes. You can always add more water and adjust the consistency according to your taste. Chopped coriander leaves can be sprinkled on top if you like.