Ingredients
4 tbsp butter
1 tsp ginger/garlic paste
1 bay leaf
4 tbsp almond powder
4 tbsp tomato puree
1/2 tsp chilli powder
1/2 tsp garam masala
salt
4 hard boiled eggs, shelled & halved
4 tbsp double cream
chopped fresh coriander to serve
Preparation
Melt the butter and fry the ginger garlic paste for a couple of minutes. Add the bay leaf.
Tip in the almond powder and fry briefly. Add the tomato puree, spices and salt. Stir to blend, adding 150 ml boiling water.
When the sauce bubbles, reduce the heat and place the eggs in the pan. Heat through.
Serve swirled with cream and a sprinkling of coriander.
