Ingredients:

  • 4 large hard-boiled eggs, peeled
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 2 cups cherry tomatoes, halved
  • 1 medium yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tbsp coconut oil
  • 1 tsp turmeric powder
  • 1 tbsp curry powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp garam masala
  • 1/2 cup full-fat coconut milk
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice

Instructions:

  1. Heat 1 tbsp of vegetable oil in a skillet over medium-high heat. Add the peeled, boiled eggs and a pinch of salt. Fry them, rolling frequently, until the exteriors are golden-brown and blistered. Remove the eggs from the pan and set them aside.
  2. In the same pan, add the coconut oil. Sauté the diced onions until they become translucent and just start to turn golden around the edges (about 5 minutes). Stir in the ginger and garlic pastes, cooking for another 60 seconds until fragrant.
  3. Toss in the halved cherry tomatoes. Cook them on medium heat, stirring occasionally, until they soften and begin to release their juices, creating a chunky paste.
  4. Stir in the turmeric, curry powder, and red chili powder. Cook for 2 minutes, stirring constantly to toast the spices.
  5. Pour in the full-fat coconut milk and stir in the garam masala. Simmer gently until the sauce thickens and becomes velvety.
  6. Carefully add the seared eggs back into the pan, spooning the sauce over them to coat evenly.
  7. Remove from heat. Stir in the lime juice and garnish with freshly chopped cilantro before serving.