Chickpeas and Eggs Curry
3-4 boiled eggs
1 to 2 cans of chickpeas
1/2 cup ghee
1 to 2 onions pureed
2 tomatoes pureed / or use 200g Passata
1 tbsp ginger garlic paste
1 black Cardamom
1 tsp cumin seeds
1 large cinnamon stick
1 tsp red chilli powder
1/2 tsp red chilli flakes
1 tsp curry club basaar mix
1/2 tsp turmeric
2 tsp crushed coriander seeds
Salt to taste
1/2 tsp coarse black pepper
2 tbsp plain yoghurt
3 green chillies sliced and 2 whole
Hard Boil 3 to 4 eggs and put to the side
Purée the onion using a hand blender
Purée the tomatoes
Heat half a cup of ghee
Add the black cardamon, cumin seeds and cinnamon stick.
Add the onion and lightly brown, it takes 5-10 minutes.
Add the ginger garlic paste cook 2 minutes
Add the tomatoes and cook 5 minutes.
Add the dry spices red chilli powder, crushed chilli flakes, basaar, turmeric powder, crushed coriander seeds, salt to taste, crushed black peppercorns continue to cook 5 minutes.
Add the plain yoghurt and mix well until yoghurt starts evaporating a few minutes.
Add the chickpeas and it’s water mix well
Add the sliced green chillies and add 1 cup water if required, cook 5/10 minutes with the lid on on moderate heat.
Add the eggs and whole green chillies cook covered for a further 5 minutes.
Garnish with fresh coriander