Egg curry is a handy dish for the days when you don’t have access to any fresh green vegetables. The protein of the eggs is balanced with the carbs from the potatoes and the curry lets you enjoy this dish with a portion of just plain boiled rice.
Egg-6 Hard boiled and peeled
Potatoes-2 boiled and cut into pieces
Chopped Ginger-1 inch
Chopped Garlic-4 cloves
Garam Masala-1/2 teaspoon
Tip: If you can’t get ready-made garam masala mixture from a nearby Indian store, you can make yours by using 1 black cardamom, 3 green cardamoms, 4 cloves, and 1 inch cinnamon-all ground together for this dish.
Turmeric powder (Haldi)-1/2 teaspoon
Red Chilli powder -1/4 teaspoon (This quantity only adds some flavour but does not make the food hot. You may add more if you so prefer.)
Tomato Ketchup-1 tablespoon
Cooking Oil-2 tablespoon
Salt- 1 teaspoon or to taste
In a blender, blend together the chopped onion, ginger, garlic and tomatoes and make into a fine paste.
In a wok, add the cooking oil and put it on your heat source.
When the oil becomes hot, add the hard boiled eggs and fry gently.
Remove the eggs from oil and keep them on a plate.
Add the onion+ ginger + garlic +tomato paste to the same oil.
Fry well till you get a nice aroma from the paste.
Add the rest of the ingredients and stir well.
Now, add the eggs, boiled potatoes with a cup of water and salt.
When this mixture comes to a boil, turn off the heat source.
That’s all. Your delicious Egg Potato Curry is ready.
This mission is dedicated to all those friends, relatives and acquaintances who have sampled my mom’s cooking either at my home or at my work place from my lunch-box. I’m starting with Indian cooking, so that the fear of “cooking curries every day” (that my friends in University College London would so often comment on) is banished forever.
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