1. Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame. 2. Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color. 3. Toss in the ginger and garlic and continue to stir and fry for a minute. 4. Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds. 5. Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed. 6. Place all the finely chopped tomatoes in the pan and cook, stirring, for 3-4 minutes, until they become pulpy- you can mash them with the back of a wooden spoon, or a potato masher, to aid the process. 7. When the tomatoes are pulped to your liking, add the chicken stock and salt to taste, bring to the boil, cover the pan, then gently simmer the sauce for 15-20 minutes over a low heat, during which time it will thicken. 8. The sauce can be prepared to this stage ahead of time. 9. When ready to serve, stir the whipping cream, garam masala, chilies and cilantro into the heated sauce, then season with more salt if necessary. 10. Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them. 11. Serve as recommended above with parathas or rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
