Spiced Jerusalem Artichokes
Artichoke Masala
- medium
- 39.7KViews:
- 4-5 free range eggs
- 1 tbsp oil
- 7cm cassia bark
- 3 green cardamom
- 3 cloves
- ¼ tsp turmeric
- ¼ tsp chilli powder
Masala
- 1 onion, blended
- 2 garlic cloves
- 5cm piece ginger
- 1 green chilli
- 200g tinned tomatoes
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- handful of fresh coriander, finely chopped
Method
- Place 4-5 eggs in a pan of cold water and bring to a rolling boil. Once boiling turn the heat off and put the lid on the pan. Leave for 10 minutes for a fully hard boiled egg, less time if you want it softer.
- Pour the water away and submerge the eggs in cold water.
- Remove the shells and set to one side until cooled. Prick all over with a fork.
- Heat the oil in a pan on a gentle heat. Add the cardamom, cloves and cassia until fragrant then on a low heat add the turmeic and chilli powder.
- Add the boiled eggs and roll in the spices to coat and roast them. Remove the eggs and set to one side.
Masala
- Blend the onions and add to the pan with the whole spices and cook until golden on a gentle heat. If the onion sticks turn the heat down and add a dash of hot water and continue to cook for about 15 minutes.
- Blitz the ginger, garlic and chillies stir and cook for about 5-6 minutes.
- Blend the tomatoes and add to the pan along with the salt, tumeric and chilli powder.
- Stir together and cook until the tomatoes and onions produce a thick masala paste.
- Once the masala sauce has cooked add approx. 100ml little water to loosen the sauce and simmer for a few minutes.
- Gently place the roasted eggs into the masala and leave to simmer for a few minutes. You can cook this in advance and leave for the flavours to soak into the eggs.
- Stir in the fresh coriander, garam masala and serve.
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Peter Thorp
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