E-mail : saline99@yahoo.com

Egg and Potato Curry

Ingredients

Eggs - 4 hard boiled
Potaoes - 4, size of Eggs
Coriander Powder - 1+1/2 Tsp
Chilly Powder - 1/2 Tsp
Turmeric Powder - 1/2 Tsp
Spanish Paprika - 1/2 Tsp, for Color.
Black Pepper Corns - 8 Black
Cardamom - 1
Cloves - 4
Zeera - 1 tsp
Bay Leaf - 2
A small stick of Cinnamon
Onions - 2 small
Garlic Paste 1 Tsp
Oil - 2+1/2 Tbsp
Salt to Taste
Water - 1+1/2 Cup (or as needed)
Cilantro for garnish - 1/4 Cup, chopped.

Method:

1. Peel Potatoes and remove shell from Eggs, set aside.
2. In a non-stick cooking pot add oil, light brown Eggs and Potaoes, do not cook.
3. Grind all dry ingredients, even if its in powder form.( Excluding Bay Leaf and Cinamon Stick)
4. Take one chopped Onion, Ginger paste and Cloves of Garlic, add little bit of water, and grind into a very smooth paste.
5. Combine dry and wet ground ingredients, add salt to taste.
6. Dice the second onion and add it to the pot that had oil. Add Bay Leaf and Cinamon stick and brown the Onions.
7. Add the prepared paste of dry and wet ingredients to the fried onions, continue to stir until it turns light brown. Add a tbsp of water at a time so the masala doesnt burn. Masala wil brown best on low heat. When masala starts to separate from oil, its done.
8. Add Potaoes stir a little, add water. When Potatoes are half cooked add Eggs, cover and cook. When Potatoes are almost cooked lower heat to minimum. Keep the pot covered, cook for 5-8 minutes on minimum heat. Curry is ready when oil starts to float. Turn of the heat.
9. Sprinkle chopped Cilantro while serving in a bowl.

Depending on the consistency of the curry, water can be added. Potaoes and Eggs should not be competely immersed in the curry. Best when served with Rice, Daal, Salad and Roti (Preferably Chapati or Rumaali Roti).