Egg and Potato Curry
|Egg and potato curry|
Egg curry, usually with potatoes, has been synonymous with comfort food in my part of the world. It’s a meal that you rustle up in a whiz, you feel that way because comparatively, fish or meat takes more time in prepping.
|Eggs and potatoes ready for the hot pan|
A simple egg and potato curry was what we had for lunch today. I’m now in Delhi spending some time with my two college-going sons. In a kitchen with minimum facilities, curries still work their magic.:) And four eggs for three people is because I’m not particularly fond of curried eggs although I love cooking them!!
|Other accompaniments were: Arhar dal and fried okra with grated carrots|
The dal was tempered in ghee with Indian bay leaves, cumin seeds, a few peppercorns, three slit green chillies, a diced onion, and one chopped tomato. Tender okra and plenty of summer vegetables are available in abundance now. There was one carrot left in the fridge which is why I added the grated carrot to the okra dish.
- Boil the eggs and the potatoes till done. The potatoes must not be mushy and the eggs must be hard boiled.
- Let them cool, then peel the potatoes and cut them into quarters. Shell the eggs, make light slashes on them with a knife. I made vertical slashes before rubbing them with salt and turmeric powder.
- Heat the oil in a pan. As soon as it becomes hot, add the eggs. Turn them as you fry so that they turn golden brown on all sides. Remove.
- In the same oil add the bay leaves and the grated onion. Cook till the onion changes colour.
- Then add the spice pastes, the powdered spices, and the salt.
- Then add the potatoes. Keep cooking till the potatoes start to “look good”.:) The tomatoes can go in now.
- Add the hot water. When it comes to the boil add the fried eggs. Cook for a few more minutes and add the garam masala before removing it from the flame.
- Garnish with chopped coriander.
This curry has a thick gravy which is why we prefer to have dal on the side. Curried eggs are good on their own too, without the potatoes. Sometimes I make a variation with fresh peas. The boiled and fried eggs can also be served in halves. The halved ones actually look good sitting on a bed of peas!!