Saturday, August 30, 2008

Egg Korma & Cauliflower Palya

After all the sweet things I have been eating lately, I had a real craving for something savoury tonight for dinner. I didn't get much sleep today...something to do with the cat squeaking, "talking" and purring at various stages throughout the day. The kids had gone to thir dad's for the weekend so I should have been able to have a great sleep without any of them coming in and saying " Mum, he looked at me funny when I was reading quietly" or, "Mum, can I have a sandwich?" or "Mum, are you getting up soon". That is always the killer!! I don't do night shift that often, but the whole family knows a tired mummy is not a happy mummy. They should know by now it is like waking a sleeping bear!!

Anyway, I was not in the mood to spend hours in the kitchen after 4 hours sleep. I wanted something quick and easy, but with a bite to it. Allyson Gofton soon came to the rescue with an adaptation of her Tikka Masala Eggs. The hens have started laying again so have got lots of fresh free range eggs on hand. I only had Korma paste on hand so used that instead. I wanted to team it with some accompaniments, but did not have much on hand and was too lazy to whip up something from scratch, so found a cauliflower palya to go with it instead.




Korma Eggs
6-8 eggs
1 red onion, peeled and sliced
3-4 tablespoons of korma paste (or other curry paste)
400 gram can Indian spiced tomatoes
1/2 cup of water
1/2 cup yoghurt
fresh coriander

Hard boil eggs. Peel and quarter.

Cook the red onion with a dash of oil in a frying pan over a moderate heat for about 5 minutes or until tender.

Stir in the korma paste and cook for 1-2 minutes until fragrant.

Add the tomatoes and water. Simmer for 3-4 minutes.

Fold through the eggs, youghurt and coriander. Do not boil.

Serve with rice, naan, raita, chutneys etc.

Source: Allyson Gofton's After Work Cookbook



The cauliflower palya was easy to make. I steamed the cauliflower first. Heated a smidgeon of oil in a pan, then added mustard seeds. Once they started popping, I added about a teaspoon of tumeric and about half a teaspoon of salt, then the cauliflower. The florets were quite soft, not usually like I have my cauliflower, but I don't think crisper florets would have worked so well.

5 comments:

Linda F said...

Lucky you having fresh free range eggs! I use those Indian tomatoes regularly (last night actually!!!) they are such a great staple to build a meal around! Yours looks YUM!

rust said...

Hi,
Came across your blog when I searched for Egg Korma pics. Anyways, was wondering what spices does this 'Indian Spiced Tomatoes' have? Just a curious (Indian) soul.

Deb said...

Hi
The can just says Indian spices but it doesn't say which ones.
Here is the link to the manufacturer. the ones I used are down at the bottom of the page.
Sorry, that is of not much help to you. Thanks for popping by though.

Deb

Deb said...

http://www.watties.co.nz/html/products/vegetables1.asp

Oops, forgot the link. Doh!

rust said...

Hey, not a problem, like I said was just curious!
Happy to see that people like Indian food!