Authentic Indian Cooking from Madhuri's Kitchen

AndeMatar Curried Eggs & Green Peas.

Place eggs in a saucepan. Add cold water, covering eggs by at least 1” cover the pan and bring to boil. Turn off heat and stand eggs in hot water for 10 minutes. Cool thoroughly in cold water to prevent further cooking and discoloration of yolk. Shell and cut each in half, lengthwise. Set aside.

In a saucepan. sauté onion in butter until golden brown. Add garlic, turmeric. Cayenne pepper and garam masala and fry for a fewseconds.

Add diced tomatoes and salt and stir well. Cook until tomatoes are softand pulpy. Stir constantly. Sprinkle sparingly with water to prevent sauce from sticking to base of pan. Sauce is ready when it feels light and butter separates from sauce.

Add peas and cook for a couple of minutes. Add water and bring to boil. Lower heat, simmering for 5 minutes or until peas are tender.

Gently add halved eggs to curry mixture and heat. Add coriander.

Before serving, slide prepared food into a casserole dish and garnish with Paprika.

Serve with rice or Paranthas (pg. 62)

Coriander (Dhaniya)

Ground coriander is the main ingredient in garammasala. Fresh coriander is also known as “ Chinese Parsley” or Cilantro. It resembles Parsley with lacy leaves, but the flavour is much stronger and pungent. Coriander seeds are sold whole or grinded, they have a savory, slightly citrus flavour and aroma. It is the unique fragrance that makes it an essential part of a masala mix. Coriander seeds are also an antiseptic and anti-flatulent.



		AndeMatar Curried Eggs & Green Peas. 4 Eggsin shell 2 tbs.butter. 1 mediumonion, finely chopped 1 tsp.garlic, crushed 1 tsp.turmeric ½ tsp. cayenne pepper or to taste. 1 tsp.garam masala No. 1 ½ cu tomatoes, diced with skin removed ¾ tsp. salt, or to taste 1 cupwater 2 cupsgreen peas 2 tsp. fresh coriander, finely chopped ½ tsp. paprika Place eggs in a saucepan. Add cold water, covering eggs by at least 1” cover the pan and bring to boil. Turn off heat and stand eggs in hot water for 10 minutes. Cool thoroughly in cold water to prevent further cooking and discoloration of yolk. Shell and cut each in half, lengthwise. Set aside. In a saucepan. sauté onion in butter until golden brown. Add garlic, turmeric. Cayenne pepper and garam masala and fry for a fewseconds. Add diced tomatoes and salt and stir well. Cook until tomatoes are softand pulpy. Stir constantly. Sprinkle sparingly with water to prevent sauce from sticking to base of pan. Sauce is ready when it feels light and butter separates from sauce. Add peas and cook for a couple of minutes. Add water and bring to boil. Lower heat, simmering for 5 minutes or until peas are tender. Gently add halved eggs to curry mixture and heat. Add coriander. Before serving, slide prepared food into a casserole dish and garnish with Paprika. Serve with rice or Paranthas (pg. 62) Coriander (Dhaniya) Ground coriander is the main ingredient in garammasala. Fresh coriander is also known as “ Chinese Parsley” or Cilantro. It resembles Parsley with lacy leaves, but the flavour is much stronger and pungent. Coriander seeds are sold whole or grinded, they have a savory, slightly citrus flavour and aroma. It is the unique fragrance that makes it an essential part of a masala mix. Coriander seeds are also an antiseptic and anti-flatulent.

	To read more of the recipes from Authenttic Indian Cooking from Madhuri’s Kitchen, visit the Classes and Articles page and watch for articles with recipes listed.