Egg tikka masala
for the marinade 2 tbsp tandoori spice 1 tsp fresh ginger, grated 2 garlic cloves, grated ½ cup plain vegan yogourt . 4 eggs 2 tbsp margarine 2 tsp fresh ginger, grated 4 garlic cloves, chopped 1 big onion, chopped 1 can (398ml) crushed tomatoes 1 tbsp ground coriander 1 tbsp cumin powder ½ tsp garam masala ½ cup coconut milk ¾ cup frozen green peas salt
35-40 minutes Minutes
There are multiple claims to the tikka masalas place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland. It is among the United Kingdom’s most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was “a true British national dish”.
My tikka masala has delicious hard boiled eggs smothered in a deep, rich tomato flavor mixed in with tangy yogourt and Indian spices.
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