Looking for something to do with all those hard cooked eggs? Tired of deviled eggs and egg salad sandwiches. Here’s a way to use them for dinner, and no one will complain.
I often make chicken masala, one of my favorite Indian dishes, but you can use other protein sources instead. This recipe uses eggs, but you could substitute tofu for a vegan dish. The recipe was adapted from Classic Indian Cooking, by Julie Sahni. Don’t be put off by the long list of ingredients. Most of them are spices, and combine quickly. The tedious part is browning the onions. It’s vital to arrive at the point where they’re very soft but not burned.
I like to serve it with a vegetable dish such as muttar paneer (peas and fresh cheese), veggie korma, or cauliflower and green onions with turmeric and black mustard seeds. Add a raita (cucumbers in yogurt) and brown basmati rice or chapatis for a complete meal. Then invite me over, please!