I have gotten requests, from those who know I have connections to India, for a yummy, easy curry. So, last Sunday I convinced my husband (who is a great cook when he has the time to stand in front of the stove) to cook a curry for me so that I could copy down the recipe as he made it. It’s the only way I can get an authentic Indian dish (aside from the one terrific cookbook I own, which I’ve mentioned before).
So, without further ado, this is
Arup’s Egg Curry:
- 6 eggs, hard boiled and peeled.
- 3 Med red potatoes halved and microwave for 4minutes so that they’re slightly cooked
- 2 ½ Tbs oil
- 1 1/2 stick cinnamon
- 4 cloves, whole
- 3-4 cardamom pods
- 1 large onion chopped fine
- 4 cloves garlic, chopped or mashed fine
- 1 Tbs ginger paste
- 1 heaping Tbs cumin powder
- 1 Tbs coriander powder
- 1 tsp turmeric powder
- 1 14 oz can diced tomatoes
- 3/4 cup frozen peas
- 1 tsp salt or more to taste
- Rub 1/4 teaspon turmeric and 1/3 teaspoon salt over boiled, peeled eggs.
- In small frying pan, heat some oil, fry eggs (whole, don’t break them apart) for 3min. Until lightly browned. Set aside
- Heat remaining oil at medium high heat in large saucepan. Add cinnamon, cardamom and cloves. Fry for one minute until fragrant.
- Add garlic, fry for 30 seconds. Add onion. Lower heat to medium. Cook until golden brown, stirring frequently.
- Add ginger paste. Continue frying for another minute or so.
- Add cumin, coriander and 1teaspoon turmeric.
- Stir fry the, by now, dry mixture, for 30 seconds. Add a tablespoon of water to make the spices into a paste.
- Continue stir-frying for another 2-3 minutes or so. Add more water as necessary to keep the mixture a paste.
- Add tomatoes, including the juice in the can
- Turn the heat back up to medium high. Continue stir-frying until it’s dry again.
- Add potatoes, peas, salt (careful not to add too much if the canned tomatoes are not salt free) and a cup of hot water. Bring back to boil. Cover. Turn heat down to medium low. Simmer until potatoes are soft.
- Add eggs, mix and heat covered for a few minutes.
Serve with chapattis and enjoy!