Egg Curry - Gluten Free

Ingredients:

1. Eggs - 5
2. Big , chopped finely.
3. Tomato sauce - 1 can (16 oz)
4. Ginger - 1/2 inch grated.
5. Garlic - 3-4 pods peeled and grated.
6. Tumeric - 1/4 tsp
7. Red chilli powder -1 tsp
8. Salt -1 1/2 tsp or according to taste.
9. Heavy Whipping Cream- 1 Tbsp
10. Cilantro - few springs - finely chopped - to garnish
11. Oil- 1Tbsp.
12. Water - to boil eggs.
13. Water - 1cup for gravy

Method:

1. Put the eggs into a pan and cover them with enough water so  that the water is one inch above the eggs.
2. Boil on high heat for 8 minutes. Turn off the heat and let them remain in water for another 5-6 minutes. Now remove the hot water and pour cold water in the pan. After 5 minutes peel the eggs and cut them in half lengthwise.Keep them aside.
3. Heat oil in a pan . Add onion, garlic and ginger and saute it till  the onions become lightly brown.
4. Add tumeric , red chilli powder, salt  and saute it for a minute. Now add tomato sauce. Cook till the oil seperates. Now add a cup of water and let it come to a boil. Reduce heat and let it simmer for 3 minutes.
5. Add heavy whipping cream .
6. Place the eggs in a shallow dish. Pour the gravy on the eggs.
7. Garnish it with cilantro.
8. Enjoy the egg curry with roti, parantha, nan or rice.

Note:

This recipe comes very handy when you you do not have time to do grocery and all you have in your refrigerator is eggs.Some people try to keep the boiled eggs whole but I prefer to cut them in half so that it gets soaked in gravy.People in Kolkata fry the boiled egg before putting it in gravy.