Egg Kheema Matar

Heat oil or butter in a pan stationed on medium heat. Drop in the cumin seeds and allow them to crackle and release their aromatics.

Add the finely chopped onions. Fry them patiently until they cook right down and turn a rich golden brown.

Stir in the ginger-garlic paste alongside the chopped green chillies. Sauté briskly to entirely burn off the harsh raw aroma.

Stir in the chopped tomatoes along with the turmeric, red chilli powder and coriander powder. Cook this base down until the tomatoes collapse into a soft paste and the fat separates out at the edges.

Toss the green peas (matar) into the heavy masala reduction, sautéing briefly to coat and seal the legumes.

Pour in the measured water. Confine the pan with a lid and maintain a simmer for 5 minutes to fully tenderize the peas.

5 min

Uncover the pan and add the coarsely grated boiled eggs. Fold them in very gently so the delicate egg mixes through the onion and tomato masala.

Let it cook for 2-3 minutes over a very low flame so the egg soaks up the flavours. Do not stir it too much: the yolk will break down and turn the dish to mush.

2–3 min

Sprinkle the garam masala and freshly chopped coriander over the top. Stir it through lightly, turn off the heat, and serve.