12 hard-boiled eggs, peeled<\/p>\n
4 medium onions, 2 peeled and chopped, 2 rainbowed<\/p>\n
1 1\/2″ by 1″ piece fresh ginger, peeled and chopped<\/p>\n
8 cloves garlic, peeled and chopped<\/p>\n
10 T vegetable oil<\/p>\n
2 cinnamon sticks, 2 1\/2 – 3 ” long<\/p>\n
2 bay leaves<\/p>\n
10 cardamom pods, slightly crushed<\/p>\n
10 whole cloves<\/p>\n
1 tsp whole cumin seed<\/p>\n
Dry-roasted and ground:\u00a0 1 1\/2 T coriander, 1\/2 tsp cumin<\/p>\n
3 T yogurt<\/p>\n
1\/4 c tomato sauce<\/p>\n
1- 1 1\/2 tsp salt<\/p>\n
1 tsp saffron, roasted and crumbled (I generally substitute safflower in 2 to 3 times the amount asked for, as saffron is so pricey)<\/p>\n
Put the chopped onions, garlic, and ginger into blender with 4 T water.\u00a0 Turn into a smooth paste.<\/p>\n
In a 10″ pot, heat 8 T oil.\u00a0 Put in rainbowed onions, and fry over medium-high heat 10-12 minutes or until browned and crispy.\u00a0 Remove with a slotted spoon and set aside.<\/p>\n
Add remaining 2 T oil to the pot, and add cinnamon sticks, bay leaves, cardamom pods, cloves, and whole cumin.\u00a0 Stir and turn spices once.\u00a0 Add paste from blender and fry, stirring, for ten minutes.\u00a0 Turn heat down to med and add dry-roasted coriander and cumin, turmeric, and cayenne.\u00a0 Stir and mix one minutes.<\/p>\n
Add at intervals, constantly stirring and frying:\u00a0 the yogurt, the tomato sauce, stir for a minutes, eggs and salt, stir for 2 minutes, 1\/2 c water.\u00a0 Mix well, bring to a boil, cover, lower heat, simmer gently 20 minutes.<\/p>\n
While cooking, soak saffron in warm milk.\u00a0 After done simmering, add browned onions and saffron milk.\u00a0 Mix, cover, and simmer five more minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
12 hard-boiled eggs, peeled 4 medium onions, 2 peeled and chopped, 2 rainbowed 1 1\/2″ by 1″ piece fresh ginger, peeled and chopped 8 cloves garlic, peeled and chopped 10 T vegetable oil 2 cinnamon sticks, 2 1\/2 – 3 ” long 2 bay leaves 10 cardamom pods, slightly crushed 10 whole cloves 1 tsp […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[340,1],"tags":[253],"class_list":["post-564","post","type-post","status-publish","format-standard","hentry","category-editing","category-uncategorized","tag-introduction-to-indian-cooking"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=564"}],"version-history":[{"count":3,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/564\/revisions"}],"predecessor-version":[{"id":2466,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/564\/revisions\/2466"}],"wp:attachment":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}