Ingredients:
Eggs – 4, boiled, shells removed, pierced with a fork
Green Peas – 1 cup
Paneer – 1 cup, soaked in water
Small Onions – 1/4 cup, peeled
Tomatoes – 2, chopped
Coconut – 1 cup, grated, ground
Dry Red Chillies – 2
Green Chillies – 2
Ginger – 1 inch piece
Garlic – 5 cloves
Cloves – 2
Cinnamon – 2 one inch sticks
Gasa Gasa – 1/2 tsp
Cumin Seeds – 1/4 tsp
Saunf – 1/2 tsp
Peppercorns – 1/4 tsp
Coriander Seeds – 1/2 tsp
Bengal Gram Dal – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt as per taste
Oil – 4 tsp
Mustard Seeds – 1/4 tsp
Coriander Leaves – handful, chopped
Curry Leaves – handful, chopped
Method:
1. Heat 1 tsp oil in a pan.
2. Add the onions, tomato, 1/4 tsp saunf, cumin seeds, peppercorns, coriander seeds, dal, gasa gasa, cloves, cinnamon, ginger, garlic, green chillies and dry red chillies.
3. Stir-fry for a minute or two.
4. Remove and grind to a smooth paste.
5. Heat 2 tsp oil in the pan.
6. Fry the mustard seeds, saunf and curry leaves for 30 to 45 seconds.
7. Add the green peas and cook until half done.
8. Then add the paneer, ground paste, turmeric powder and salt.
9. Stir to mix well.
10. Pour 2 cups of water and bring to a boil.
11. When the peas is cooked and tender, add the ground coconut.
12. Add the eggs and cook until the kurma starts to thicken.
13. Garnish with coriander leaves.
14. Serve hot with rice or roti.
image credit: innerwestfoodie.wordpress.com
