EGG & GREEN PEAS MASALA
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| EGG & GREEN PEAS MASALA |
Green Peas Curry a.k.a Pattani Curry is one most frequented Curry in our house. One reason being, it's my Son's favourite Curry. Whenever I make this curry my husband says that he gets a similar curry in Greenland Hotel near his College(PSG Tech), but the curry served would have boiled Eggs in it. He always laments saying that, he has never got enough of this combo - Parotta and Green Peas Masala. The moment the food is ordered, & there it vanishes off, shared by his friends. But has never felt the pinch then, happy old days.
A delicious curry prepared with fresh Green Peas & boiled Eggs in an Onion and Tomato gravy. This is an
easy restaurant style Curry which can be incorporated within no time. Egg & Green Peas Masala is a popular restaurant style dish which can be served with
Rotis, Parathas, Naan, Kulcha or simply serve it along with Steamed Basmati Rice, Pulaos, Jeera Rice, Ghee Rice etc.,
Green Peas & Egg Masala is a tasty treat rich with flavours. This Curry compliments as a party menu for Vegetarian lovers. To make this Green Peas Masala recipe richer and flavour filled, add ground Cashew Paste and fresh Cream.
For more RECIPES WITH GREEN PEAS, Click here...
Cuisine - North IndianCourse - Side Dish
Difficulty - Medium
Spice Level - Low- Medium
Serves - 3-4
Author - SM
Preparation Time - 25-30 Minutes
Cooking Time - 20-30 Minutes
For a detailed recipe on HOW TO BOIL EGGS, Click here....
HOW TO MAKE EGG & GREEN PEAS MASALA
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| EGG & GREEN PEAS MASALA |
INGREDIENTS:
Egg - 4 Nos.Green Peas - 1 Cup
Butter/Oil - 1 Tbspn
To Grind:
Onions - 2 Nos,Garlic - 4-5 Cloves
Ginger - 1" Piece
Green Chillies - 2-3 Nos.
Cashew Nuts -8-10 Nos.(Optional)
For the Gravy:
Butter/Oil - 3 TbspnCumin Seeds - 1 Tspn
Bay Leaves - 1 Leaf
Ground Paste - 3/4 - 1 Cup(Approx)
Tomato Purée - 1/4 Cup
Turmeric Powder - 1/2 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Garam Masala - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn(Optional)
Black Salt - 1/2 Tspn(Optional)
To Garnish :
Kasuri Methi(Dried Fenugreek Leaves) - FewCoriander Leaves - Few
Cream - 2 Tbspn(Optional)
METHOD:
- Soak Cashew nuts in warm water for about 10-15 minutes.
- Grind the ingredient mentioned under 'To Grind' to a smooth paste and keep it aside.
- Purée the Tomatoes and keep it aside.
- Boil the Eggs. Peel and cut them into halves.
- Alternatively can add full Eggs, if doing so, make small slits through the Eggs.
- Heat Butter/Oil in a pan, splutter Cumin seeds and Bay leaves on a very low flame.
- Add the ground paste and sauté it on a low flame until raw flavour goes.
- Add Turmeric powder, Kashmiri Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a low flame for few minutes.
- Pour in the Tomato Purée along with Salt and mix well.
- Allow it to cook on a low flame until oil separates from the mix.
- Add Green Peas to the gravy and mix well.
- Pour 1/2 Cup of Water, cover and cook until the Green Peas turn soft & cooked.
- Now, add boiled Eggs and gently give a quick stir.
- Add Sugar, Black Salt and mix well.
- Reduce the flame and cook for about 8-10 minutes until it reaches the desired consistency.
- Garnish Egg & Green Peas Masala with Kasuri Methi and Coriander Leaves.
- Serve Hot with a drizzle of fresh cream on top.
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| EGG & GREEN PEAS MASALA |
NOTES:
- If you do not have Kasoori Methi, can use Fenugreek Seeds instead. Splutter it along with Cumin seeds.
- Adjust the spice level to suit your preference.
- Kashmiri Chilli Powder gives a bright red colour to Egg & Green Peas Masala.
- Can use normal Red Chilli Powder too. Adjust accordingly.
- Care should be taken while spluttering Cumin Seeds, fry it in a very low flame.
- Adding Sugar and Black Salt is optional.
- Adding Fresh Cream and Cashew nuts give richness and thickness to the gravy. But it is purely optional.
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