About this recipe:This egg and potato curry is from the northern region of India and is very similar to a curry that used to be served to us by our Bengali neighbours.
3 tablespoons vegetable oil, divided
2 onions, peeled and quartered
3 tomatoes, quartered
2 small green chillies
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
1 large potato - cooked, peeled, and cut into 2.5cm cubes
6 hard-boiled eggs, quartered
2 tablespoons chopped fresh coriander (optional)
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Method Prep:25min › Cook:30min › Ready in:55min
Heat 1 tablespoon oil in a frying pan over medium heat. Stir in onions; cook and stir until onions 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; blend onions, tomatoes, and green chillies into a smooth paste.
Heat remaining 2 tablespoons oil in the same frying pan 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 frying pan and bring sauce to the 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 coriander before serving.
If you don't have boiled eggs and a cooked potato, add 20 minutes to the prep time. You can cook the potato in the microwave, or boil it on the hob while you cook the eggs.