• 6 Eggs

3 large Potatoes (peeled & cut into large pieces)

1 medium Onion (peeled and pureed in a blender)

1 medium Tomato (coarsely chopped)

3 Green Peppers (Hari Mirch) (for a milder taste de-seed peppers)

3 Bay Leaves (Tezz Pattay)

3 Big Brown Cardamoms (Bari Kaali Ilaichi)

6 Cloves (Loung)

1 tsp. Fenugreek Seeds (Methi Danay)

A handful of Ready Fried Onions

½ tsp. Red Chilli Powder (Pisi Lal Mirch)

1 ½ tbsp. Coriander Powder (Pisa Dhania)

¼ tsp. Turmeric Powder (Pisi Haldi)

½ tsp. Garam Masala Powder

Salt (to taste)

1 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Garlic Paste (Pisa Lehsan)

1 tbsp. Plain Yogurt

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped – for garnish)

3 tbsp. Cooking Oil

1. Hard boil eggs in a small pot in water. After they are boiled, drain them, let them cool, and remove hard shell. Fry eggs in hot oil until they are a little brown, remove from oil and set aside for later.

In a bowl combine the following spices: pureed onions, ready fried onions, tomatoes, bay leaves, big brown cardamoms, cloves, ginger paste, garlic paste, red chilli powder, coriander powder, turmeric powder, green peppers, salt, and plain yogurt . Set aside.

Heat oil in a pateli or pot, add fenugreek seeds. When fenugreek gets a little red add in all the spices taken out in bowl. Fry spices well by adding a little water at a time (to prevent burning.) Fry well until the tomatoes turn soft and oil starts to separate.

Add potato pieces and eggs. Mix and add a little water for curry. When water comes to a boil, reduce heat and cover pot.

When potatoes are done, turn off heat. Garnish with Garam Masala Powder and coriander/cilantro and serve.


Courtesy: Fauzia’s kitchen