ingredients
Quick and easy, this curry is a delicious way of serving hard-boiled eggs.
4 – 6 eggs
1 large onion
1 tbsp oil
2.5 cm (1 inch) stick cinnamon
1 bay leaf
4 small cardamoms
6 cloves
1 tsp garlic paste
1 tsp ginger paste
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1 tsp garam masala
1 tsp chilli powder
225 g (8 oz) canned tomatoes, crushed
Salt to taste
180 ml (6 fl oz) water or vegetable stock
2 sprigs fresh coriander leaves
2 green chillies
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