This spicy tomato cream sauce is an Indian recipe that goes wonderfully with hard-boiled eggs and warm bread (such as naan, pita, or French bread). It’s also nice with rice, pasta, or polenta.
|Yield||about 3 cups|
|Directions||Place 1 t cumin seeds in small pan and heat over medium-high heat for a few minutes, until they darken and smell roasted. Grind and set aside.
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.
To serve with eggs, place 8-12 hardboiled, peeled eggs in the sauce and cook, stirring occasionally, for one minute. Serve each person an egg or two with plenty of sauce.
|Notes||This recipe is adapted from Madhur Jaffrey’s World Vegetarian cookbook, in which it is called Hard-Boiled Eggs in a Tomato-Cream Sauce.|
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