- 3 tablespoons vegetable oil, divided
- 2 onions, peeled and quartered
- 3 tomatoes, quartered
- 2 small green chile peppers
- 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
- 2 cups water
- 1 large potato - cooked, peeled, and cut into 1-inch cubes
- 6 hard-cooked eggs, quartered
- 2 tablespoons chopped fresh cilantro (optional)
- 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 chiles 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, 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 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 cilantro before serving.
05/23/2018
recipepes.com
Egg and Potato Curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
