1 oz blanched slivered almonds
2 tsps whole cumin seeds
2 tbsps white poppy seeds
1 tsp ground coriander seed
1 whole dried hot red pepper
5 tbsps vegetable oil
3 whole cardamon pods
1 medium onion, finely chopped
4 cloves garlic, finely chopped
3/4" fresh ginger, finely chopped
2 fl oz yoghurt
2 fl oz spicy tomato sauce
1 tsp salt
4 fl oz single cream
1 tbsp lemon juice
1/2 tsp garam masala
4 hard- boiled eggs cut in half
Instructions...
1) Put the almonds in a small heavy frying pan and stir
over a medium to low heat until lightly browned.
Pulverize in a grinder and remove.
2) Put 1 tsp cumin seeds, poppy seeds, coriander seeds and
the red pepper into the frying pan. Dry roast over a
medium low heat until the poppy seeds darken, then grind
the spices.
3) Heat the oil in a 7-8" frying pan over a medium flame.
When hot put in the remaining cumin seeds and the whole
cardamon pods. Stir and fry for a few seconds then add
the onion garlic and ginger. Stir and fry for about five
minutes until lightly browned.
4) Put in 1 tbsp of yoghurt and stir and cook for about 30
seconds until the yoghurt is gradually incorporated into
the onion mixture.Add the remaining yoghurt 1 tbsp at a
time in the same way. Then add the tomato sauce in the
same way.
5) Put in the ground spices and stir for 10 seconds. Put in
the ground almonds and stir for 10 seconds more. Add 8
fl oz water and the salt. Simmer , cover and reduce heat.
Simmer gently for 5 minutes.
6) Add the cream, lemon juice and garam masala. Stir to mix.
Simmer on a low heat for 4-5 minutes. Put the eggs into
the sauce. Spoon some of the sauce over them and simmer
gently for 7-8 mins, spooning the sauce over the eggs
often.
