Spicy Egg Masala with Peas









5 boiled eggs

1/2 cup green peas
1/2 tsp homemade garam masala
1 medium-size tomato, blend into a puree
1 tbsp tomato puree
2 tbsp chopped coriander leaves or 2 sprigs curry leaves
salt to taste


Pounded into a paste
18g ginger
12g/3 nips  garlic

Spices
3 cloves
2 in cinnamon stick, break into two parts
1 dried chilli, break into three parts
1/4 tsp cumin seeds
3 green cardamom
100gm red onions, chopped
1 green chilli, deseeded and slit


Powders
1/4 tsp turmeric powder
1/2 tbsp heap fennel powder
1 tbsp heap chilli powder
1 tbsp heap coriander powder


Shallow fry the boiled eggs. Keep aside. 
In a skillet or non-stick pan, heat 3 tbsp oil. Add in the spices (cloves, dried chillies, cumin seeds, cardamom, cinnamon stick). Stir fry for a few seconds, then add in chopped onions. Saute until light brown then mix in ginger garlic paste and stir further for another few seconds until aromatic. Mix in the tomato puree, freshly ground tomato puree and slitted green chilli. Stir well to combine. Then, slowly, add in the powders, one by one, and stir well to combine. If too dried, add another tbsp of oil and fry the masala slightly. You need to do this in order to ensure the raw smell and taste of the masalas are eliminated. Then add in 2 cups of hot water. Add in the green peas. Stir well and simmer gently. Once the gravy thickens a bit, mix in the eggs. Finalize by adding in garam masala, salt to taste and chopped coriander leaves.  









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