Egg and Potato Curry is a hugely popular dish in India yet it’s difficult to find outside the sub-continent. This Punjabi-style recipe is easy to make. Boiled eggs are sealed in oil 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.
This is a dry, dark, aromatic Punjabi dish, with lovely splashes of colour thanks to the addition of the peas. This is a hearty dish, excellent with rice or mopped up with chapati. Although it’s traditionally a dry, meaty dish, you can add more Base Curry Sauce if you like your curries with more sauce or more yoghurt if you like them a bit creamier.
What you need… • 4 Tablespoons ghee • 5 garlic cloves, roughly chopped • 1–5 chillies, roughly chopped, depending how hot you like your curry (optional) • 1 teaspoon ginger paste • 800g lamb mince • 400ml Base Curry Sauce • 2 Tablespoons tomato ketchup • 0.5 onion, roughly chopped • 1 small handful fresh coriander, finely chopped • 1 teaspoon garam masala • 200g peas (frozen are good) • 1 Tablespoon yoghurt • salt, to taste
How to make it… 1. Heat the ghee to a high heat. Add the Spice Mix 1 to the pan and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding the cardamom. 2. Add the garlic and the (optional) chillies, turn down the heat and cook for 2 minutes. You may have to remove the pan from the heat initially to stop it burning. If it burns then throw it away and start again. 3. Add the ginger paste and fry for 1 minute. 4. Add the mince, coat it well with the mixture and fry until all the dark red colour of the mince has turned brown. Make sure you break down all the chunks of mince. This will take about 3–4 minutes. 5. Add the Base Curry Sauce and Spice Mix 2, stir well and cover the pan. Cook (covered) for 20 minutes on a medium heat, stirring occasionally. 6. Add the tomato ketchup, coriander stems and garam masala and onion, mix well and simmer gently (uncovered) for 3 minutes, stirring occasionally. 7. Add the peas and cook for 2 minutes. 8. Add the yoghurt and salt, mix well and cook until everything is heated through. This should take about 2 minutes. 8. Serve, garnished with the coriander leaves.