Egg Potato Curry

Course: Sauce based Veg – Mains

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Serves: 4 to 6 

Ingredients:

• 2 boiled potatoes, cut into 6 to 8 pieces depending on the size
• 6 hard boiled eggs

Masala/tadka:

• 2 tbsp of ghee or any oil as per your choice
• 1 tsp cumin seeds
• ½ tsp of blck mustard seeds
• 3 Cardamom pods ( optional)
• 2 small cinnamon sticks ( optional)
• 1 tbsp of dry fenugreek leaves (methi)
• 1 large onion, 4 cloves of garlic and 1½ inch ginger, chopped in a food processor or cut into tiny pieces
• 1 green chili, chopped or cut into small pieces (optional)
• ½ an inch of lemon rind, nicely grated
• 1/2 tsp turmeric powder
• 1  tsp of coriander powder
•  2 tsp tomato puree
• ½  a can of chopped tomatoes, app 250 g or 3 medium size tomatoes chopped in food processor
• 1 tsp rock salt. More can be added after tasting,
• 1 tsp of garam masala (optional)
• Few stigs of fresh coriander cut into small pieces, coarsely
• 1 tsp of corn flour (optional) if the onion paste seems watery or 1 tsp of sesame seeds

Method:

1. To make this mouth-watering Spicy Egg Curry, keep a pan of cold water on the high heat and add the eggs for boiling. Add some salt in it to avoid these from breaking. When it starts boiling, bring the heat to medium and ensure that it keeps on boiling. Boil these for 6 minutes and keep aside.
2. Take a large heavy bottom pan and keep on medium heat and add ghee or oil of your choice.  When the ghee gets a little hot, add cumin, mustard seeds, cardamom pods and cinnamon sticks. As soon as it starts bubbling, add the mixture of onion, ginger and garlic and cook these for 7 to 8 minutes stirring often. Once the color changes to light brown, add turmeric, salt, coriander powder and fenugreek leaves. Then add chopped tomato, tomato puree, and chilli and mix these nicely. At this point reduce the heat to low and cover the pan so that the tomatoes are combined properly and it turns into a smooth paste. This takes 8 to 10 minutes. This paste should be stirred occasionally so that it does not get burned.
3. The consistency of the paste should be like yogurt. Add potatoes and mix these properly for one minute. Add one cup of water and let it cook, stirring occasionally until the mixture thickens. The sauce should be runny. If the sauce isn’t runny, few tablespoons of water can be added.
4. In case the mixture seems watery, mix the cornflour in three to 4 spoons of cold water and add to the sauce. Instead of cornflour 1 teaspoon of sesame seeds can be added to thicken the mixture. I use seeds.
5. Half of the coriander leaves should be added while the curry is still simmering.The sauce should be left to simmer for another 10 minutes. Sprinkle garam masala and cover it for a couple of minutes so that flavour is retained.
6. Add all but 2 eggs and stir gently. Heat until the eggs are warmed through. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Finally switch off the heat and sprinkle fresh coriander before serving.

Spcial Notes:

1. Serve with  plain rice, jeera rice or chapatis and enjoy.
2. Oil can be used to make the recipe vegan.