Eggs in a Delhi Style Sauce( 4)

Step 1

Pour the oil into a large non stick lidded pan and set over a medium high heat. When the oil is hot add the onions and stir and fry until they turn reddish brown, about 6-7 minutes.

Step 2

Add the ginger and garlic and stir and fry for a minute, then add the ground coriander, cumin, turmeric, cayenne pepper and paprika. Stir for 10 seconds.

Step 3

Add the yoghurt, a tablespoon at a time, stirring until it is absorbed. Stir in the tomatoes and cook for about 3-4 minutes, mashing with the back of a wooden spoon, until they turn pulpy.

Step 4

Add the stock and salt and bring to a simmer. Cover, reduce heat to low and simmer gently for 15-20 minutes until the sauce has thickened.

Step 5

Stir in the cream, garam masala, chillies and chopped coriander. Check seasoning adding more salt if needed. Lay the hard boiled eggs in the sauce in a single layer, cut side up, and spoon some sauce over them. Serve as soon as the eggs have warmed through.