- Prep Time:
- 20 min
- Cook Time:
- 20 min
- 3 tbsp ( 45 mL ) oil
- 4 black peppercorns
- 4 green cardamom pods
- ¼ cup ( 60 mL ) chickpea flour (besan)
- ¼ cup ( 60 mL ) canned crushed tomatoes
- ½ tsp ( 2.5 mL ) garlic paste
- ¼ tsp ( 1.25 mL ) ginger paste
- 2 tsp ( 10 mL ) sugar
- 1 tsp ( 5 mL ) ground coriander
- ½ tsp ( 2.5 mL ) ground cumin
- ½ tsp ( 2.5 mL ) ground turmeric
- ¼ tsp ( 1.25 mL ) chili powder
- ½ tsp ( 2.5 mL ) salt (or to taste)
- 1 1/4 cup ( 315 mL ) water
- ⅓ cup ( 75 mL ) half-and-half cream
- 4 hard boiled eggs, peeled, cut in half lengthwise
- ½ tsp ( 2.5 mL ) garam masala, to garnish
- 2 tbsp ( 30 mL ) cilantro, finely chopped
In a medium heavy-based pan, heat oil on medium-high. Add peppercorns and cardamom and fry for one minute. Add chickpea flour and stir constantly for a couple of minutes until golden brown in colour.
Mix in crushed tomatoes and add garlic paste and ginger paste. Mix in sugar, coriander, cumin, turmeric, chili and salt. Cook for a couple of minutes.
Add 1 cup of water to create a smooth sauce. Whisk if necessary to remove any lumps. Simmer for a couple of minutes on medium heat.
Stir in cream and add an extra ¼ cup of water to thin out sauce. Gently add hard boiled eggs and coat with sauce. Simmer for a couple of minutes. Garnish with a sprinkle of garam masala and cilantro. Serve with basmati rice and naan.
Be sure to cook chickpea flour well during Step 1. The idea is to roast it in the pan until golden brown in colour, to release its nutty flavour.