Step 1

Asha’s original recipe calls for several spicy green peppers and mentions tomatoes as an option. She also lists 3 onions (one to fry and two to make into a paste) and 5 cloves of garlic. While they use smaller onions in India, I reduced the amount of onions and garlicand added tomatoes. She uses a mortar and pestle to make a paste of onion, garlic, green chilies, a fresh coriander sprig and coriander powder (a wet masala). Add this masala to the browned onions and heat until the raw smell subsides before adding the water. Her traditional recipe does not include chicken/vegetable base or tomato paste. I found that tomato paste helped thicken the sauce and the chicken base rounded-out the flavors. She uses 2 teaspoons of oil. I added more oil/ghee to align macros to a ketogenic diet.

Step 2

To seed the tomatoes, cut the tomatoes in half crosswise and squeeze them over the garbage to remove the gel and seeds.

Step 3

Grind the masala ingredients to a paste using a small food processor or a mortar and pestle. (Alternately, add all of the masala ingredients and the tomatoes to the bowl of a food processor. Puree until smooth.) If using ground cinnamon, add it here. Add water if needed to help the process along.

Step 4

Heat a 10-12 inch frying pan over medium heat. Add 1 tablespoon oil/ghee, then fry the cinnamon and curry leaves until fragrant. Add the onions and brown but don’t burn.

Step 5

Add the masala and saute until the raw smell cooks out, then add the tomatoes (alternately, pour the pureed tomato mixture into the pan) and ½ cup of water. Simmer until it begins to thicken. Pour in the remaining oil/ghee and season with salt and pepper to taste.

Step 6

Add the hard boiled eggs and simmer until heated through. Add the eggs whole, or sliced in half, it’s up to you. Garnish with fresh cilantro leaves.

Step 7

Traditionally served with chapati or ghee rice. I serve with cauliflower rice. Look for a keto chapati recipe in the post.

Step 8

Serves 4 people at 6.9 net carbs per serving.