Curry in a hurry!

Working in the media is rewarding but also extremely exhausting. Sometimes I find it difficult to switch off when I am in the middle of a project and I do land up getting into the kitchen really late. It is at times like that that I whip up this creamy restaurant-style curry. No cream or milk in this. No butter either. It requires grinding but that's where the real work ends. After that, it's all about letting it cook while you focus on other things like starters or sides. I do ironing while the curry cooks. Multi-tasking is my middle name :D
I use eggs and green peas but this tastes tastes great even with potatoes &green peas or cauliflower & potatoes if you want to eat vegan. 
Of course, you can also skip the vegetables and add boneless pieces of chicken if you want to add chicken to your diet.

Here's what you need for the paste -

Grind this:
1 big onion
2 green chilis
8 cashewnuts
2 peppercorns
1/4 teaspoon cinnamon powder
1 tablespoon chopped coriander leaves
1 mid sized tomato
3 cloves garlic
1/2 inch ginger grated

For the curry :

1 teaspoon cumin seeds
1 dried bay leaf
1 teaspoon turmeric powder
1 teaspoon Kasoori Methi (dried fenugreek leaves) available at Asian stores/Indian stores
1/2 teaspoon garam masala powder
1 teaspoon olive/ sunflower oil
200 grams green peas shelled

Boil 6 free-range/organic eggs, shell them, cut them in half and keep aside



Method
Heat oil in a vessel.
Add cumin seeds, dried bay leaf  and once they sizzle, add the ground paste.

Fry well on low heat. Make sure you don't burn the paste.
Once it starts leaving its oil, add 1/2 teacup water cover and allow to cook for 10 minutes.

Take off the cover, add the peas (or potatoes or cauliflower or chicken)

Mix well, add the garam masala, turmeric, salt and 1 glass water.
Cover and allow to cook till your choice of vegetables or chicken is cooked.
Once cooked, introduce the eggs (if using eggs) and the Kasoori methi.

Mix and then allow to simmer for 7 minutes.
Serve hot with cut lime and your choice of bread or rice.
Enjoy!