From the North of India
Serves 6
1oz / 30g blanched slivered Almonds
2tsp / 10g whole Cumin seeds
2tbs / 30g white Poppy seeds
1tsp / 5g ground Coriander seed
1 whole dried hot red pepper
5tbs / 75ml Vegetable oil
3 whole Cardamon pods
1 medium Onion, finely chopped
4 cloves Garlic, finely chopped
3/4" / 2cm fresh Ginger, finely chopped
2floz / 60ml Yoghurt
2floz / 60ml spicy Tomato sauce
1tsp / 5g Salt
4floz / 125ml single Cream
1tbs / 15ml Lemon juice
1/2tsp / 3g Garam Masala
4 hard-boiled Eggs cut in half
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.
Put 1tsp each of the 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.
Heat the oil in a 7-8" ( 18-20cm ) 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.
Put in 1tbs of yoghurt and stir and cook for about 30 seconds until the yoghurt is gradually incorporated into the onion mixture. Add the remaining yoghurt 1tbs at a time in the same way. Then add the tomato sauce in the same way.
Put in the ground spices and stir for 10 seconds. Put
in the ground almonds and stir for 10 seconds more.
Add 8floz of water and the salt. Simmer,
cover and reduce the heat. Simmer gently for 5
minutes.
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.
Serve with rice or bread and a green salad.