This is a yummy cream curry with boiled eggs and sweet peas. The hotness of chilies and ginger comes through beautifully. I paired the curry with coconut pilaf, mm-mm finger licking good!
What I used: Serves 4
6 eggs2 cups green peas
1 cup onions diced
1 cup fresh whole cream
2 green hot chilies slit lengthwise
Salt to taste
2 tsp oil
¼ tsp mustard and cumin seeds
A sprig of curry leaves
Grind these together:
8-10 green hot chilies
1 tsp whole garam masala (4 cloves, 2 inch cinnamon bark, 2 green cardamoms)
1 tsp ginger paste
½ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin seeds
1/2 tsp black pepper seeds
Boil the eggs in water and a pinch of salt until they are cooked through. You may also pressure cook he eggs for 10-15 minutes. Place the eggs in cool water for a few minutes, peel and shells and set aside. In a blender, add the grinding ingredients to make a paste. Set aside. Add oil in a saucepan. On medium heat, add in the mustard and cumin seeds and allow them to splatter, put in the curry leaves, onions and slit green chilies and cook until they are soft and transparent. Toss in the ground paste and cook the mixture for 5 minutes on medium-high heat.
Add the boiled eggs and peas together. Add salt and cover the curry to cook in a low simmer for about 10 minutes. Once the peas are cooked, add the cream and give a gentle stir. Let the whole mixture bubble for a few minutes. Turn off the heat. Serve hot with chapathi or rice. Enjoy!