Curry with Peas, Eggs and Ricotta Cheese

Remove shell from eggs and coat with turmeric 2. Melt ghee in a large frying pan and cook eggs over medium heat, stirring throughout, until lightly browned, 2 min. set aside.

Add bay leaves, onions and garlic to skillet and saute over moderately high heat until soft. Stir frequently until liquid is reduced to a simmer. Turn down the heat if the quantity browns too quickly. Add cilantro, garam masala and perhaps chili spice and sauté until fragrant.

Add tomatoes, tomato paste and water and simmer on low for 5 minutes. Add the eggs again to the frying pan and simmer together with yogurt, ricotta, salt and peas for 5 min. on low heat. Remove the bay spice and bring the dish to the table sprinkled with coriander on the spot.

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