This ones my favourite. When I cant decide what to cook then theres always eggs in the fridge. Unfortunately my daughter misses out on this as she has severe allergy to eggs. To cut the cooking time in half I par-boil the eggs and potatoes a day earlier and store it in the refrigerator. Both will keep well in the fridge for 2-3 days. If you prefer not to par-boil potatoes then you can just adjust the cooking time. Oh and remember curries always taste fab the next day!
6 Hard Boiled Eggs
2 Medium Sized Potatoes
2-3 Green Chillies (optional)
2-3 Cloves Garlic
1/2 Inch Piece Of Ginger
3-6 Curry Leaves
Pinch of Mustard Seeds
Pinch of Cumin Seeds
2-3 Fenugreek Seeds
1/2 Tspn Garam Masala
1/4 Tspn Tumeric Powder
2-4 Tbspn Oil
Salt To Taste
• Remove egg shells and put aside
• Slice onion thinly
• Crush garlic and ginger
• Peel and cut potatoes in bite sized chunks
• Heat oil in a pan and add a pinch of mustard, cumin and fenugreek seeds. You can omit these three ingredients if you dont have it handy in your pantry. It wont alter the taste vastly since only a tiny amount is used.
• Turn the heat down and add ginger and garlic. Stir fry until it changes color, then add onion and turn the heat up.
• Once onion turns light brown in color add turmeric, garam masala and chillies.
• Add potatoes and dry cook it on low heat for 5mins then add enough water depending on how thick or thin you like your gravy. Now cover the potatoes and cook until done.
• Meanwhile heat a little oil in a non stick pan and if it can fit then add all the peeled eggs into it.
• On low heat settings shallow fry the eggs turning occassionally until it forms a thin brown crusty layer outside. Drain on a paper towel and set aside.
• Add the fried eggs into the potato curry once its cooked and mix well in the gravy.
• Finally garnish with fresh chopped coriander leaves.
This dish is best served with rice or chapati/roti.