• small frying pan
• wooden spoon
• mortar and pestle or spice grinder
• large frying pan

• 1½ t cumin seeds
• 2 T peanut or canola oil
• 10 fresh curry leaves (optional)
• 1 medium shallot, peeled and minced
• 1 t fresh ginger, minced
• 1 cloved garlic, crushed
• 2 c tomatoes, peeled, seeded, and minced
• 1 green chile, minced
• ¼ t cayenne pepper
• 1 t garam masala
• 1 c heavy cream
• 2 T cilantro, minced
• ½-1 t salt
• black pepper
• 8-12 hard-boiled eggs, peeled

Heat oil in large pan over medium-high heat. Add remaining ½ t cumin seeds and cook for 10 seconds, then add curry and shallot.

Sauté for 30 seconds, stirring constantly, then add ginger and garlic, cook 10 seconds, add tomatoes, chile, cayenne, the roasted/ground cumin, and garam masala. Stir for 1 minute, cover, lower heat, and simmer for 10 minutes.

Add cream, cilantro, salt, and pepper. Simmer uncovered 2 minutes. Taste and adjust seasonings.

Place peeled eggs in the sauce and cook, stirring occasionally, for one minute. Serve hot with plenty of sauce.

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