Egg and Potato Curry
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 1 large-sized onion finely chopped
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp coriander powder
- 1/2 tsp garam masala powder
- 1 tbsp tomato paste
- salt to taste
- 2 medium-sized tomatoes finely chopped
- 2 medium-sized potatoes cut into quarters
- 1/2 cup plain yogurt beaten till smooth
- water as needed
- 8 large hard-boiled eggs peeled
- finely chopped fresh cilantro leaves for garnish
Instructions
- Heat oil in a deep non-stick pan and add in onion, ginger and garlic, and fry for 2-3 minutes on medium-high heat till it starts to brown a bit. Add in spices, tomato paste and salt, and fry for another minute mixing it all well.
- Add in tomatoes and potatoes, and cook covered for a few minutes stirring occasionally till the potatoes start to soften. Slowly stir in the yogurt and cook for another minute making sure to mix everything well.
- Add in a splash of water depending on the consistency of the curry you prefer. Once the curry starts to come to a boil, slowly add in the boiled eggs, toss gently and cook covered on low heat for another 2-3 minutes.
- Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.