Name: Balti-Style Eggs (Hard-Boiled Eggs in Coconut Milk Sauce)
Cook time: 20 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 1/2 tablespoons (22 ml) neutral oil, such as sunflower or grapeseed; 1 1/2 teaspoons whole black mustard seeds; 1 medium white or red onion (8 ounces; 227 g), thinly sliced; 1 to 2 small green chiles, such as bird's eye, thinly sliced; 1 1/2 tablespoons (9 g) ground cumin; 1 tablespoon (5 g) ground coriander seed; 1 cup (240 ml) water; 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; if using table salt, use half as much by volume; 1 teaspoon garam masala, optional; 8 large hard-boiled eggs , cut in half lengthwise; 1 (13.5-ounce; 383 g) can coconut milk, shaken in the can; 3 tablespoons (about 8 g) chopped fresh cilantro, divided; Cooked rice , for serving

Balti-Style Eggs (Hard-Boiled Eggs in Coconut Milk Sauce)

Hard-boiled eggs simmer in a coconut-milk sauce spiced with garam masala and mustard seeds in this easy, balti-inspired dinner.

20 min total 20 min cook 1788 cal

Instructions

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1 In a medium saucepan, heat oil over medium-high heat until just smoking. Reduce heat to medium-low. Add mustard seeds and immediately cover with a lid. Cook until mustard seeds mostly stop sputtering, about 10 seconds.
2 Add onion and cook over medium heat, stirring often, until onions start to soften, about 3 minutes. Add chile, cumin, and coriander. Cook until fragrant, about 30 seconds. Stir in water and salt. Bring mixture to a boil, then reduce heat to a simmer. Stir in garam masala.
3 Nestle eggs, yolk side up, into sauce. Cook until flavors meld, about 3 minutes. Stir in coconut milk and 1 tablespoon cilantro. Cook until warmed through, about 2 minutes. Season with additional salt to taste. Top with remaining cilantro and serve with rice.