Gently place the eggs in a saucepan
and add enough water to cover the eggs
. Bring to a boil over medium-high heat and cook until the eggs are fully cooked, about 5 to 10 minutes. Remove from the heat and allow the eggs to cool. Remove the eggs from the pot and peel
off the shells. Reserve.
Heat the oil in a shallow, wide pan over medium-high heat and add the ginger. Cook for 15 seconds and then add 1 tablespoon Tandoori Masala, the turmeric, fennel seed, salt, and pepper, and stir to toast for about 10 seconds. Add the tomatoes
and cook for another 2 minutes. Add the chicken broth
and bring to a simmer
In a separate bowl, whisk
and chick pea flour together and then slowly stir into the tomato sauce
. Bring to a boil and then reduce heat to low and continue to cook for about 15 minutes. Slice the reserved boiled eggs in half and gently place them in the sauce to reheat. Serve the egg curry
To make tandoori masala:
Mix the garam masala
, coriander, cumin, Spanish paprika
, salt, and pepper in a small bowl. Store the mixture in a jar with a tight fitting lid.
Yield: about 1/2 cup