THE perfect curry FOR EGG LOVERS. PACKED WITH PROTEIN AND flavor, DIM BHUNA IS THE ideal ACCOMPANIMENT TO ANY DISH. 

Serves: 4 - 6 people

Cook Time: 45 minutes

INGREDIENTS:

• 6 hard boiled eggs

• 1 tsp turmeric powder

• 1 tsp salt (adjust per your taste)

• 4 tbsp oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 2 tbsp garlic paste (refer to my garlic paste recipe below!)

• 1 tbsp ginger paste (refer to my ginger paste recipe below!)

• 1 cup onion paste (refer to my onion paste recipe below!)

• 1 tsp chili powder (2 tsp for extra spice)

• 1 bay leaf

• 1 tsp cumin powder

• 1 medium tomato (chopped)

• ¼ cup hot water
  

• cilantro for garnish

INSTRUCTIONS:

⋄ Step 1:

Using a medium pot over medium-high heat, start with boiling a pot of water for your eggs to cook in. 

Once your water is boiled and ready, add in your eggs and boil for 5 - 7 minutes (or until eggs have boiled), then strain under cold water and peel off the shells.

⋄ Step 2:

After peeling off the shells, using a fork, place a small incision on each egg so the eggs do not burst during cooking.

Next place your eggs in a medium bowl, add ½ teaspoon of turmeric powder and ½ teaspoon of salt over the eggs, then cover with saran wrap.

⋄ Step 3:

Using a medium pan, add 2 tablespoons of oil under medium-high heat. Once the oil is hot, change the heat to medium-low heat. Carefully add the eggs into the pan and let them sizzle away for 4 minutes (or till the sides are bronzed and the skin hardens). Remove the eggs from the pan and keep aside for later.

⋄ Step 4:

Using a large pan, add 2 tablespoons of oil, 2 teaspoons of garlic paste, 2 teaspoons of ginger paste, 1 cup of onion paste, ½ teaspoon of turmeric powder, 1 teaspoon of chili powder,½ teaspoon of salt, 1 bay leaf, 1 teaspoon of cumin powder over medium heat; mix for about 3 minutes (or till the mixture has blended well in the pan). 

⋄ Step 5:

Now add 1 medium chopped tomato into the pan and gently mix for about 2 minutes (or till the mixture has blended well in the pan). 

Add ¼ cup of hot water into the pan and let it simmer gently for about 15 minutes.

Finally, add eggs to the pan and gently mix into the paste; simmer for 3 minutes, your egg curry is now complete.

Garnish with cilantro and serve hot with rice. 

From our kitchen to yours, Bismillah.

How to Make Ginger Paste: 

Take 1 medium sized ginger root and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use. 

How to Make Onion Paste: ​

Take 2 medium sized onions and a half cup of water. Cut onions to the size required for your blender. Blend until you have the consistency of a puree. Use the entire blend of onion paste for the recipe.