Omita Koni Anja

1. 1
   prep

   Boil and prepare the eggs and potatoes.

   1.Boil the eggs for 10 minutes until hard-boiled, then cool, peel, and prick them lightly with a fork.

   2.Peel and quarter the potatoes into medium chunks.

   3.Prick the boiled eggs lightly with a fork so they hold their shape while frying.
2. 2
   fry · ~8 min

   Fry the eggs and potatoes.

   1.Heat 2 tbsp mustard oil in a kadai or pan over medium heat until it reaches its smoking point, then cool slightly.

   2.Add the boiled eggs and fry, turning gently, until they are golden brown all over (2-3 minutes). Remove and set aside.

   3.In the same pan, add the potato chunks and fry until lightly golden (3-4 minutes). Remove and set aside.
3. 3
   temper · ~1 min

   Temper the whole spices.

   1.Add the remaining 1 tbsp oil to the pan.

   2.Add bay leaves, crushed green cardamom, cinnamon stick, and cloves.

   3.Sauté for 30 seconds until the spices release their aroma.
4. 4
   saute · ~12 min

   Cook the onion-ginger-garlic base.

   1.Add the sliced onions and fry on medium heat until deep golden brown (6-7 minutes).

   2.Add the ginger paste and garlic paste, and sauté for 1 minute until the raw smell disappears.

   3.Add the chopped tomatoes, a pinch of salt, and sugar. Cook until the tomatoes soften and the oil begins to separate (4-5 minutes).

   TIPPatience with the onions is key. A deep golden color gives the curry its rich, sweet depth.
5. 5
   saute · ~1 min

   Add the powdered spices.

   1.Lower the heat. Add the turmeric powder, red chili powder, and cumin powder.

   2.Sauté for 1 minute, stirring continuously, until the spices are well combined and fragrant.

   TIPKeep the heat low to prevent the powdered spices from burning and turning bitter.
6. 6
   simmer · ~10 min

   Simmer the curry.

   1.Add the fried potatoes to the pan and stir to coat with the masala.

   2.Pour in the warm water and bring the gravy to a boil.

   3.Reduce heat, cover, and let it simmer for 8-10 minutes until the potatoes are tender and the gravy thickens slightly.
7. 7
   simmer · ~3 min

   Add the fried eggs.

   1.Gently place the fried eggs into the simmering gravy.

   2.Cook uncovered for another 2-3 minutes, spooning some gravy over the eggs.
8. 8
   garnish

   Finish and serve.

   Sprinkle garam masala and fresh chopped coriander leaves on top. Turn off the heat and let it rest for 2 minutes before serving.

Cuisines we love