- Serves : 4
- Prep Time: 20 min
- Cook Time: 20 min
Ingredients
3 tbsp. (45 ml)
4
4
¼ cup (60 ml)
¼ cup (60 ml)
½ tsp. (2.5 ml)
¼ tsp. (1.25 ml)
2 tsp. (10 ml)
1 tsp. (5 ml))
½ tsp. (2.5 ml)
½ tsp. (2.5 ml)
¼ tsp. (1.25 ml)
½ tsp. (2.5 ml)
1¼ cup (310ml)
1/3 cup (80 ml)
4
½ tsp. (2.5 ml)
2 tbsp. (30 ml)
oil
black peppercorns
green cardamom pods
chick-pea flour (besan)
canned crushed tomatoes
garlic paste
ginger paste
sugar
coriander powder
cumin powder
turmeric powder
chili powder
salt (or to taste)
water
half-and-half cream
hard-cooked eggs, peeled, cut in half lengthwise
garam masala, to garnish
cilantro, finely chopped
METHOD OF PREPARATION:
Step 1
In a medium heavy-based pan, heat oil on medium-high. Add peppercorns and cardamom and fry for one minute. Add chick-pea flour and stir constantly for a couple of minutes until golden brown in colour.
Step 2
Mix in crushed tomatoes and add garlic paste and ginger paste. Mix in sugar, coriander, cumin, turmeric, chili and salt. Cook for a couple of minutes.
Step 3
Add 1 cup of water to create a smooth sauce. Whisk if necessary to remove any lumps. Simmer for a couple of minutes on medium heat.
Step 4
Stir in cream and add an extra ¼ cup of water to thin out sauce. Gently add hard-cooked eggs and coat with sauce. Simmer for a couple of minutes. Garnish with a sprinkle of garam masala and cilantro. Serve with basmati rice and naan.
Tip
Be sure to cook chick-pea flour well during Step 1. The idea is to roast it in the pan until golden brown in colour, to release its nutty flavour.
