I know, I know, it sounds weird. Don’t be put off. Just give it a try.
I’ve only made this curry a few times, but it’s one of my favourites. I found it *somewhere*, I just can’t remember where. I rehashed the recipe based on my knowledge of Indian cooking, so I don’t think it’s anything like the original except for the main ingredients. I apologise to the original author for forgetting who you are.
This curry has got loads of protein in it from the egg and paneer, which makes it the perfect vegetarian dish. So, yeah, it’s not vegan friendly, but will definitely have meat eaters asking for seconds.
6 eggs, hardboiled, cooled, peeled and cut in half
200g (I think) pkg paneer, cut into 1x2cm cubes
2-3 cups frozen peas
1-2 tins crushed tomatoes
1 medium onion, chopped finely
4 garlic cloves, chopped finely
1-3 dried chillies, rehydrated in boiling water, chopped finely
20 curry leaves
1 bay leaf
1 tbs black mustard seeds
1 tbs ground cumin
1 tbs ground coriander
1 tbs turmeric powder
1 cinnamon quill
2 tsp pepper
Juice of half a lemon
Salt to taste
Boiled rice, to serve
1. If you could be arsed, grind the onion, garlic and rehydrated chillies into a paste. If not, it doesn’t really matter. It makes it seem more authentic, but I don’t think it adds that much to the flavour – mainly the texture. It’s just a bit of fun.
2. Cook the onion, garlic and chilli in canola oil on a medium heat. Once soft, at the mustard seeds, curry leaves, bay leaf and cinnamon quill. Once they start to pop, add the spices. Take care with the heat, as burned spices will make the curry taste like cack.
3. Add the paneer and coat in the spices. If the paneer browns, that’s all the better. If it doesn’t, don’t panic.
4. Add one can of tinned tomatoes. Simmer for about 10 minutes. If the sauce doesn’t look like it’s enough to coat 6 eggs, add the other tin and simmer for a further 10-15 minutes. I honestly can’t remember if there were 1 or 2 tins involved the last time I made it. Wine may have been involved.
5. Add the peas, still frozen, preferably. The residual water, that which doesn’t evaporate, should make the sauce just that little bit more loose.
6. Add the eggs, turning them gently in the sauce, so as not to break them up and end up with a weird eggy mess.
7. Season with salt. A lot. Well, not necessarily a lot, but don’t be afraid of it.
8. Turn the heat off, squeeze the lemon juice over and mix well. Remove the bay leaf and cinnamon quills if you’re paranoid about accidentally chomping down on them.
9. Serve in bowls on top of boiled or steamed rice.