Egg Malai Masala - mild

one pot wonder I made this fragrant, creamy textured, comfort recipe, based on my Mums Egg Curry. A dish we were often given as a treat...it was our reward dish; dont know why...it just became known as such! Adding a couple of influences from the Western Indian, Rajasthan and Southern Indian, Tamil style of cooking, the result is a totally satisfying, hug of an Indian dish. Quick, simple and yet quite wonderfully light, its a great one to quickly prepare on your return home after a long day...! Serves 4 people Ingredients: Hen Eggs Ginger, fresh root Garlic Onions Butter Spices Tomatoes, chopped Coconut milk Vegetable stock Fresh coriander

6 20g/just under 1oz, blitzed or grated 3 fat cloves (15g), finely chopped or crushed 300g/10oz, diced 65g/2oz, you could use Ghee, or sunflower oil 1 packet of Green Saffrons Egg Malai Masala spice blend 1 tin 1 tin 300ml/10floz good handful, roughly chopped

How to make your meal: This is really quick and simple 1. Place the eggs in a pan of cold water, bring to the boil and allow to bubble away for 4 -5 minutes. Drain and refresh under running water for 3 minutes or so. Crack the egg shells and peel them. Place on kitchen paper to allow them to dry, set aside. 2. Then, place a heavy bottomed, large pan or casserole on to a medium flame, add the butter (or ghee, or oil) and heat for a moment. 3. Add the onions, stir and cook for a couple of minutes, then add the garlic and ginger, stir and allow to sweat down until theyre all soft. 4. Add your packet of Green Saffrons Egg Malai Masala spice blend, stir, then add your tin of tomatoes. Stir again, turn down the heat slightly and gently simmer for 1 minute or so. 5. Add the tin of coconut milk, stir, turn up the heat, bring to the boil, allow the mixture to gently bubble for only a minute before turning the heat back down to low and simmering with the lid off. 6. Reduce the sauce until it has the consistency of double cream and can coat the back of your stirring spoon with a glossy covering, about 10 minutes. 7. Turn off the heat. Cut the eggs in half, lengthways, pop them onto your warmed dinner plates, spoon over lashings of the beautiful sauce, sprinkle with the fresh coriander and serve immediately....simple! Serving suggestions: Serve with mounds of Green Saffrons fluffy Aged Basmati rice or Naan or serve with one of your favourite Green Saffron side dishes
Why not become our Facebook friend (Green Saffron Masaalchi) or follow us on Twitter (@greensaffron)?! For handy hints and compliments contact us on: T: +353 (0)21 463 7960, M: +353 (0)86 833 1030, E: eatwell@greensaffron.com, W: www.greensaffron.com. Unit 16 Nordic Enterprise, Knockgriffin, Midleton, Co Cork, Ireland

2010 Green Saffron Spices Ltd