Receta Paneer Egg Peas Kurma
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