North Indian Egg and Potato Curry

PREP TIME

10 minutes

COOK TIME

30 minutes

YIELDS

4

Ingredients

  • 2 tbsp The Spice People’s Curry Bombay Madras
  • 3 tbsp olive oil, divided
  • 2 onions, peeled and quartered
  • 3 tomatoes, quartered
  • 2 small green chilli peppers
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • salt to taste
  • 2 cups water
  • 1 large potato – cooked, peeled and cut into 1-inch cubes
  • 6 hard-boiled eggs, quartered
  • 2 tbsp fresh coriander

Directions

  1. 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.
  2. Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chillies into a smooth paste.
  3. 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, Bombay Madras blend, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
  4. 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 coriander before serving.

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