1 large potato – cooked, peeled and cut into 1-inch cubes
6 hard-boiled eggs, quartered
2 tbsp fresh coriander
The love this recipe
North Indian Egg and potato curry is a fabulous vegetarian dish that satisfies without the need for meat. North Indian in origin, hard-boiled eggs and potatoes are cooked in a rich curry sauce that’s spiced with our Curry Bombay Madras spice blend.
It is very similar to what was served to us by our Bengali neighbours years ago! Serve hot with a side of thickly sliced bread, this warming dish is ideal for those cold winter nights!
Directions
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 chillies 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, Bombay Madras blend, 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 coriander before serving.
