INDIAN EGG CURRY

2 onions, chopped
2 tomatoes, cut into small pieces.
1 tsp grated fresh ginger
5 cloves of garlic
1 tsp ground coriander seed
1/2 teaspoon cumin
1/2 tsp turmeric powder
1 tsp cayenne pepper
1 tsp paprika powder
2 tsp garam masala (curry powder)
4 tbsp yogurt
350 ml vegetable broth
120 ml of cream *
1 green pepper and a piece of red (hot) pepper
1 tbsp chopped coriander or parsley
8 hard-boiled eggs
oil for frying

Heat the oil in a large pan. Bake the onions until brown. Add the pepers, ginger and garlic and stir-fry for a few minutes.
Now add all the spices (except curry) and let it stir-fry 1 minute. Add the yogurt per spoon.

Then add the tomatoes and cook for 5 minutes.
Pour in the water, broth and salt and bring to a boil. Reduce heat to low and simmer for 20 minutes. Until the sauce has thickened.

Add the cream, garam masala, pepper and chopped fresh coriander.
Cut the hard-boiled eggs in four and place in the sauce.



* Use instead of full cream culinary cream is lighter and less heavy. Or you can use a milk paste with cornflour. Or replace some of the cream with broth.