Poori, Batata Bhaji and Egg Masala Curry

Ingredients

• 500 g Potatoes (About 4 medium, boiled, peeled, and roughly crumbled or cubed)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 10 leaves Curry Leaves
• 3 pcs Green Chilies (Slit lengthwise or chopped)
• 1 pc Onion (Medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Wash the potatoes thoroughly. Boil them in a pressure cooker for 3-4 whistles or in a pot of water until they are fork-tender but not mushy.
   • Drain the hot water and allow the potatoes to cool down completely. This prevents them from breaking apart.
   • Once cool, peel the skin and gently crumble them with your hands or chop them into 1-inch cubes. Set aside.
2. 2

   Create the Tempering (Tadka)

   • Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30-45 seconds).
   • Add the cumin seeds and asafoetida. Sauté for about 15 seconds until the cumin seeds sizzle and become fragrant.
   • Carefully add the curry leaves and slit green chilies. Be cautious as they may splutter. Sauté for another 30 seconds until the curry leaves turn crisp.
3. 3

   Sauté Aromatics and Spices

   • Add the finely chopped onion to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
   • Add the turmeric powder and mix well. Cook for 30 seconds to remove the raw smell of the spice.

Ingredients

• 8 pcs Large Eggs (Hard-boiled and peeled)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 2 pcs Onion (Medium-sized, finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 1 cup Tomato Puree (From about 3 medium tomatoes)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Adjust for desired heat)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (Or to taste)
• 1.5 cup Hot Water
• 0.75 tsp Garam Masala
• 1 tbsp Kasuri Methi (Dried fenugreek leaves, crushed)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
   • Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
   • Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2. 2

   Sauté the Aromatics

   • Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Masala

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.