Few people consider Egg Curry, yet it is a popular dish in India and an easy curry to make. In this Punjabi-style recipe, boiled eggs are sealed then added to a tomato sauce that has been infused with aromatic whole spices.
What you need… • 8 eggs • 3 potatoes, peeled and thinly sliced • salt to taste • 3 Tablespoon oil • 1.5 onions, finely chopped • 2 teaspoon garlic, roughly chopped • 2–3cm piece of ginger, peeled and roughly chopped • 400g chopped tomatoes • small handful coriander (chop up the stems to add to the curry and set aside the leaves for garnish if you want garnish).
Spice Mix 1 • 1 cinnamon stick • 2 cloves • 2 cardamom pods (cracked open but not crushed) • 6 peppercorns • 3 whole dried red chillies (or a teaspoon of crushed dried chillies) • 1 bay leaf
Spice Mix 2 • 1 teaspoon turmeric • 1 teaspoon cumin • 0.5 teaspoon chilli powder (more if you like your curries hot)
How you make it… 1. Hard boil the eggs and remove the shells. Set aside. 2. Pat dry the potatoes with a paper towel and sprinkle with salt. 3. Heat the oil to medium-hot in a pan and fry the potatoes until they are cooked through and just start to brown. Set aside. 4. Fry the eggs in the same oil for about 5 minutes, rolling them frequently to avoid them crisping. Remove eggs and set aside. 5. Turn up the heat to ensure the oil is piping hot. Add the whole spices and cook for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding a cardamom pod. You want to infuse the oil with the flavours of the whole spices but if they burn you will have to do stage 5 again. 6. Add the onion, garlic and ginger, mix well, cover and cook for 10 minutes, stirring occasionally. 7. Add the tomatoes, Spice Mix 2, coriander stems, mix well and cook for 10 minutes. Add water, as needed, to keep the sauce pourable. 8. Add the potatoes and eggs. Make sure the eggs are coated with the sauce but be careful not to break them up. Heat through for about 5 minutes. 9. Serve, garnished with the (optional) coriander leaves.