egg and potato curry

Ingredients

• Servings: 2
• 3 tablespoons vegetable oil, divided
• 2 onions, peeled and quartered
• 3 tomatoes, quartered
• 2 small green chile peppers
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper, or to taste
• salt to taste
• 2 cups water
• 1 large potato - cooked, peeled, and cut into 1-inch cubes
• 6 hard-cooked eggs, quartered
• 2 tablespoons chopped fresh cilantro (optional)

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat 1 tablespoon oil in a skillet over medium heat. stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
• remove pan from heat and set it aside. transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
• heat remaining 2 tablespoons oil in the same skillet over medium heat. add onion mixture carefully, as it may spatter. cook and stir for 2 to 3 minutes. stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. cook and stir until the oil begins to separate from the mixture, about 5 minutes.
• pour water into skillet and bring sauce to a boil. add cubed potatoes. gently stir in the eggs. reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. remove from heat. garnish with cilantro before serving.