Egg Potato Curry with Boiled Rice

Instructions

1. 1

   Sauté Eggs and Potatoes

   • Using a small knife, make a few shallow, lengthwise slits on the hard-boiled eggs. This helps them absorb the flavors of the gravy.
   • Heat 1 tbsp of oil in a wide pan or kadai over medium heat.
   • Carefully add the slit eggs and cubed potatoes. Sauté for 3-4 minutes, turning gently, until they develop a light golden-brown, slightly crisp layer. This adds great texture.
   • Remove the eggs and potatoes from the pan and set them aside.
2. 2

   Prepare the Curry Base (Tadka)

   • In the same pan, add the remaining 2 tbsp of oil. Heat it over medium flame.
   • Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 5-7 minutes, stirring frequently, until they turn soft and light golden brown.
3. 3

   Cook the Masala

   • Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
   • Pour in the tomato puree. Stir and cook for 2-3 minutes.
   • Add the spice powders: turmeric powder, red chili powder, and coriander powder, along with the salt. Mix everything thoroughly.
   • Cook this masala mixture on low-medium heat for 6-8 minutes, stirring occasionally. Continue cooking until the masala thickens, darkens in color, and you see oil separating from the sides.
4. 4

   Simmer the Curry

   • Gradually pour in 1.5 cups of hot water, stirring continuously to create a smooth gravy.
   • Bring the gravy to a gentle boil, then reduce the heat to low.
   • Carefully slide the sautéed potatoes and eggs into the simmering gravy.
   • Cover the pan and let it simmer for 5-7 minutes. This allows the eggs and potatoes to absorb the rich flavors of the masala.
5. 5

   Finish and Garnish

   • Uncover the pan. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala.
   • Stir gently to combine and cook for one more minute.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the curry rest for at least 5 minutes before serving. This helps the flavors to meld together beautifully.