veg
serves 4
30ml / 2 tbsp vegetable oil
1 onion, chopped
1 medium cooking apple, peeled, cored and chopped
10ml / 2 tsp garam masala
300ml / 1/2 pint vegetable
stock or water
225g / 8 oz can tomatoes, chopped
15ml / 1 tbsp tomato puree
2.5ml / 1/2 tsp chilli powder
Salt & Pepper
300ml / 1/2 pint natural yogurt
4 eggs, hard boiled
Heat the oil in a deep, heavy-based pan. Add the onion, apple and garam masala and fry gently until soft, stirring frequently.
Pour in the stock and tomatoes, and stirring, bring to the boil. Stir in the tomato puree with the chilli powder and season to taste. Lower the heat and simmer uncovered, for 20 minutes to allow the flavours to develop.
Cool the sauce slightly, then pour into a blender or food processor. Add half of the yogurt and work into a puree. Return to the rinsed out pan.
Shell the eggs, and slice them in half lengthways. Add them to the sauce, cut side up, then simmer very gently for 10 minutes. Taste the sauce and adjust the seasoning, if required,
Serve hot, with the remaining yogurt drizzled over the top.