I am sure after all the heavy cooking for Easter here is an easy and equally tasty recipe for the weekend. Tikka Masala is always used with chicken and that is how most Indian Food lovers know it. This recipe I learnt from a good friend of mine Raakhee, who does not eat meat and fish. It is quick and very simple. You can use boiled eggs or add the egg to the curry directly and let simmer till the eggs are done. Use a larger pan so as not to over crowd the eggs.
To boil the perfect egg
Fill a pot with just enough water to cover the eggs. Cover and bring the water to a boil. Turn the heat off and let stand 10 to 15 minutes. Drain the water and crack the shell all over. Roll the egg all over to loosen the shell and it peels off easily.
Serving Size: 4-5
6 boiled eggs halved
1 pack of tikka masala sauce
1 small onion diced
1 small tomato diced
1/2 cup water
1/2 tsp of sugar
couple sprigs of cilantro chopped
salt to taste
Heat oil in a pot. Saute the chopped onions till light brown. Next add the tomatoes saute till soft.
Add the tikka masala, water, sugar and salt cover and bring to a simmer.
Next add the halved eggs cover and cook for 5 minutes. If using raw eggs add them now, cover and simmer for 5 minutes till the eggs are done.
Garnish with chopped fresh cilantro.
Enjoy with rice, bread or naan.