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Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tablespoon light cooking oil
  • 1 cinnamon stick
  • 3-4 whole green cardamom pods
  • 1 teaspoon cumin seeds
  • 1 medium onion, ground to a fine paste
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala powder
  • 2 tablespoon tomato paste
  • 3 medium tomatoes, ground to a fine paste
  • 2 tablespoon plain yogurt, beaten till smooth
  • salt, to taste
  • water, as needed
  • 6 eggs, hard boiled and peeled
  • a handful fresh coriander leaves, finely chopped for garnish


  • Heat oil in a large non-stick pan and add in cinnamon, cardamom and cumin seeds. As soon as they begin to sizzle, add in onion paste, and fry for 3-5 minutes on medium-high heat till it starts to brown a bit and give out oil along the sides. Add in ginger and garlic pastes and sauté for another minute or two till fragrant.
  • Add in the spices and tomato paste, and fry for a couple of minutes to blend well. If it starts to dry out and stick to the bottom of the pan, add in a splash of water.
  • Mix in blended tomatoes, yogurt and salt, and cook covered for a few minutes till well incorporated. Add in the boiled eggs, toss gently and cook covered on low heat for another 3-4 minutes.
  • Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.