This versatile dish can be used as a base for various proteins. The original recipe called for adding hard-boiled eggs. This version instructs to crack eggs atop the curry and poach for a few minutes.

Ingredients

  • ¼ cup neutral oil, such as grapeseed or canola
  • 2 medium yellow onions, chopped
  • 6 garlic cloves, finely chopped
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
  • 2 small cinnamon sticks
  • 6 green cardamom pods
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon whole black peppercorns
  • 6 Roma tomatoes, finely chopped
  • 1 teaspoon kosher salt
  • 1 cup water
  • ½ teaspoon garam masala

Preparation

Caramelize Onions

  • In a medium, heavy skillet, heat the oil over medium.
  • Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes.

Add spices

  • Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes.
  • Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric, and peppercorns.

Final Prep

  • Add the tomatoes, salt and 1 cup water.
  • Cook, stirring occasionally until the mixture thickens and the fat rises to the top, about 15 minutes.
  • Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water.

Eggs/Protein

These are suggestions:

  • Add hard-boiled eggs
  • Poach 4 to 6 eggs by making 4 to 6 wells in the curry. Crack fresh eggs into the wells, cover, and cook until the desired doneness.
  • Add tofu, cook until hot.
  • Add chickpeas.
  • Add sweet potatoes.