Serves 4 to 6
Tandoori Masala Spice Mix
1/4 cup Garam Masala2 Tbsp Ground Coriander
2 Tbsp Ground Cumin
2 Tbsp Spanish Paprika
6 eggs hardboiled cut in quarters
2 Tbsp Oil (I used Peanut)
1 Tbsp minced Ginger
1 Tbsp Tandoori Masal Spice
1 cup fresh Tomatoes chopped
1 cup vegetable broth
Pinch of salt & pepper
1 cup of Plain yogurt
2 Tbsp of flour (I used Rice Flour)
Heat oil in a heavy bottomed pan, such as cast iron. Add Ginger and Tandoori Masala Spice and let cook for about a minute. Add chopped Tomatoes and let cook for one more minute. Add Vegetable Broth and cook for two more minutes. Meanwhile mix Yogurt with the Rice Flour in a separate bowl. Add yogurt mix to the tomato broth slowly and whisk it in. Bring the curry mix to a boil and turn down to a simmer. Let Simmer for fifteen minutes. Turn heat off and add the eggs.
Serve the egg curry with rice and naan bread if you would like.
It was truly delicious, easy, and filling. This curry recipe is not too spicy because of the yogurt added and there is something magical about adding the previously dyed Easter Eggs to it. A hit for the 4 children that ate it today. Yumm.