3Medium Sized PotatoesSkin on or off cut into quarters
7Small Eggs
1/2CupPetis Pois Peas
300mlPassata or Crushed Tomatoes
4Garlic Cloves Crushed
1Green Chilli crushed
2tspCumin Powder
1tspCoriander Powder
1tspRed Chilli Powder
1/2tspTurmeric Powder
2tspSaltAdjust to your taste
Pinchof Garam Masala PowderOptional
Instructions
Bring a large pot of water to the boil and slowly add the potatoes, eggs and peas. Boil for 15 minutes and drain in a colander under running cold water. Peel the eggs and chop in half.
Whilst the above is boiling in a separate medium sized pot add the passata/tomatoes, garlic and green chilli. Allow to simmer for at least 6 - 7 minutes over a medium/low heat otherwise the tomatoes will be tangy and won't have cooked through enough.
Add the cumin, coriander, chilli, turmeric and salt and turn the heat down. Allow to simmer for a further 6 minutes.
Add the potatoes, eggs and peas and garam masala.
Add half a cup of water, turn the heat right down.
Cover the pot and simmer for 10 minutes. Check every now and again to make sure the water isn't burning off too quickly. Add more if needed.