This recipe was shared by visual artist extraordinaire, Aamir Rabbani. A dear friend. Also responsible for editing and digitizing the Corona recipes I have been sharing.
Aamir is stuck home-alone in Delhi. He also has lost his cook to the lockdown. Instead of moping and complaining, Aamir has used this time to cook the dishes that he misses from back home in Muzaffarpur in Bihar.
Egg Curry with green peas and potatoes is a dish his mother made often. His memories of it are rich. This version was made by him at home under quarantine. It is easy to make and delicious to boot. Enjoy making it for yourself and your family.
Egg Curry with Peas and Potatoes
serves 2
For the spice paste:
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
2 inch piece of ginger root
4-6 cloves of garlic, to taste
1-2 green chilies
1/4 cup water
For the sauce:
2 tablespoons mustard oil
1 teaspoon cumin seeds
2 medium onions, pureed
3 medium tomatoes, pureed
200 grams green peas
3 medium potatoes, skinned and medium diced
Water
4 eggs, halved or quartered
Coriander leaves for garnish
1) Bring all ingredients together. Mis en place as they say in French.
2) Collect all powdered spices in a bowl
3) Boil eggs, chill, and halve or quarter
4) Wash and rinse frozen peas
5) Peel and chop potatoes
6) Peel and prep ginger, garlic and chillies make into a paste with dry spices and water
7) Heat mustard oil in a pot
8) Add cumin seeds in oil and cook till they turn golden, 2 minutes
9) Add onion puree into the oil cook till it begins to turn brown, 10 minutes
10) Add tomato puree into the pan
11) Cook the onion-tomato mix until nice and jammy, 6-8 minutes
12) Add spice-garlic-ginger-chillie paste, cook for 2-3 minutes
13) Pour a quarter cup water into the pan using water to rinse the spice paste
14) Add green peas to the pan
15) Add potatoes into the pan
16) Cook peas and potatoes for 5 minutes, until it starts sticking to bottom of pan
17) Add half a cup of water into the pot and bring to a simmer
18) Cover the pan and cook for 20 minutes. Stirring every 5 minutes
19 - 20) Add salt to taste, stir, and then add eggs
21) Garnish with coriander leaves
22) Cover and cook for 5 minutes
23) Uncover, taste for salt
24) Serve with rice and chapati
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