Meat Free Monday #15 - Onion bhaji and hard boiled eggs in a Delhi-style sauce

Monday night is curry night! Well it was this Monday (now writing a few weeks since we did this) and as it was also Meat Free Monday Adam (curry chef) cooked this up before we went to visit nana in hospital for what was to prove my last time.

Onion Bajhi recipe here, except he used gram flour.

Hard-boiled eggs in a Delhi-style sauce (Madhur Jaffries Ultimate Curry Bible)

4 tbsp oil

140g sliced onion

1 tbsp fresh ginger grated

6 cloves garlic pureed

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

3/4 tsp cayenne pepper (this really depends on how strong your cayenne is - they vary. We had one last year that could blow your head off).

1 tsp paprika

4 tbsp natural yogurt

2 tomatoes peeled and chopped

350 ml vegetable stock (or chicken on a non-MFM day)

1/4 tsp salt

120 ml whipping cream

1/4 tsp garam masala

1 - 3 fresh hot green birds eye chillis (he must have used 3 - eyes watering). Leave seeds in for extra heat!

4 tbsp fresh coriander

8 hard boiled eggs peeled and halved lengthways (we kept them whole)

+spinach (not in recipe but we had it to use so he added it raw, then let it wilt)

Stir-fry onions till well coloured. Add ginger and garlic & fry another minute. Add all spices - stir for 10 seconds so they release flavour. Add yogurt, a spoonful at a time so it is all absorbed. Stir in tomatoes and cook for 3 - 4 mins till they become soft and pulpy - keep mashing them with the back of a wooden spoon to help this along. Add stock & salt (depending on how salty the stock is) and bring to simmer. Reduce heat and allow to simmer for 15 - 20 minutes. Sauce shuld now be thick. Stir in cream, garam masala, chillies and coriander. Taste & ajust seasoning if needed. Lay hard boiled eggs in the sauce in a single layer cut side up and spoon some sauce over.

Chapati (recipe from bag of chapati flour)

280g chapati flour

170 ml tepid water

1 tbsp ghee

1/2 tsp salt

Mix all ingredients to make a thick dough. Knead well till soft and pliable. Set aside for 10 mins. Divide dough into golf ball sized pieces dust with dry flour and roll out until 15 cm diameter. Heat a heavy griddle or frying pan with a little ghee until hot. Place chapatis in pan cooking either side for 1 1/2 minutes until bubbles appear and the chapati has turned brown.