Orange Boiled Egg Gravy

Eggs are so versatile – This creamy boiled egg gravy is a perfect side for hot Malaysian parathas.

4 hard boiled eggs

2 onions sliced

1 - 6oz can tomato sauce or 3 tomatoes pureed

1 tsp fresh ,chopped ginger

2 tsp-fresh chopped garlic

8 - cashewnuts

1 tsp red chili powder

1/2 tsp garam masala

3/4 tsp cumin powder

1/2 cup milk

orange food color (as needed)

2 tbsps Oil

Chopped coriander/cilantro to garnish

• Heat oil & cook the onion ,ginger and garlic with chili powder and a little salt till translucent.
• Puree the cooked onions in a blender/processor along with the cashewnuts.
• Pour the puree into a sauce pan & heat.
• Add the tomato sauce/pureed tomatoes .Cover and simmer for a few mins.
• Add the cumin powder,garam masala,salt and milk & cook till the gravy becomes thick & the raw masala smell is gone.
• Add the orange food color and mix well.
• Add the boiled eggs to the orange gravy and cook for a few minutes.
• Garnish with chopped cilantro/coriander.
• Serve with hot parathas or rice.

Ease of preparation: Medium

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