Potato & Egg Curry

Potato and Egg Masala Curry

Ingredients

3 boiled eggs, cut in half
2 medium-sized peeled potatoes
3 medium-sized tomatoes, cut in quarter
1 tsp garlic-ginger paste
2 dry red chilies or 1 tbsp dry chili flakes
2 heaped tbsp masala curry powder
Half tsp turmeric powder
1 medium sized onion, chopped
1 tsp of thym
Half cup chopped coriander
Water
Salt to taste

Steps

1. Cut the potatoes in half, quarter then eighth. Fry the potatoes until they are three-quarter cooked. Keep aside.
2. Blend these to a fine paste: tomatoes, dry chili, garlic-ginger paste, masala curry powder, turmeric powder, onion and a cup of water.
3. In a pan, heat oil on medium-high fire. Pour the blended paste, add 1 tsp of salt and thym, let cook. Stir from time to time.
4. After 10 minutes, add half or one cup of water, depending on how dry it is going. Then throw in the potatoes, cover and let cook for 5 minutes. Stir from time to time. Taste the salt and add more, as required.
5. Add the eggs, cover and let cook for 5-10 minutes more, until the sauce thickens. Stir carefully after adding the eggs.
6. Switch off fire and sprinkle coriander. Serve hot with white rice, roti or paratha.