Curried salad Recipe
This curried salad recipe is delicious hard boiled eggs served on a bed of creamy sauce with a hint of curry. Not the traditional egg curry, it is a delicious twist that is sure to help you get rid of the boredom of cooking the same things over and over again.
Ingredients
| Salt | To Taste | |
| Eggs | 4 | |
| Pepper | To Taste | |
| Oil | 1 Tablespoon | |
| Onion | 1 Small | |
| Ginger | 1 Inch, grated (peeled) | |
| Ground cumin | 1⁄2 Teaspoon | |
| Garam masala | 1⁄2 Teaspoon | |
| Tomato paste | 1 1⁄2 Teaspoon | |
| Tandoori paste | 2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Light cream | 1⁄2 Cup (8 tbs) | |
| Chopped cilantro | 1 Tablespoon |
Directions
Hard boil the eggs. Heat oil in a pan and cook the onions for 2-3 minutes. Add the ginger and again cook.
Stir all the masala and paste along with the lemon juice and the cream. Cook additionally for 2 minutes and stir in the cilantro. Season with salt and pepper.
Remove the shells from the egg and slice into 2. Spoon the sauce into a serving bowl. Top with the eggs, garnish with cilantro and serve.
Serve immediately.
Stir all the masala and paste along with the lemon juice and the cream. Cook additionally for 2 minutes and stir in the cilantro. Season with salt and pepper.
Remove the shells from the egg and slice into 2. Spoon the sauce into a serving bowl. Top with the eggs, garnish with cilantro and serve.
Serve immediately.
Chef
