Eggs are not only for breakfast! They are equally delicious as an entree or a side dish, over plain rice or with crusty bread. Try this simple recipe for your next meal!
¼ cup plus 1 tbsp cooking oil, any kind
2 potatoes cut into 1" cubes (optional)
2 medium onions, finely chopped
2 medium sized tomatoes, cut into quarters
1 green chili, chopped (optional)
2 cloves garlic, minced
½ inch piece of ginger, minced
1 tsp Curry’s Curry Powder
½ tsp turmeric powder
¼ tsp cayenne pepper powder (optional)
1 tsp tomato paste
2 tbsp thick plain yogurt, beaten smooth
1 tsp Curry’s Garam Masala
Salt to taste
½ tsp sugar
1 cup water
4 hard-boiled eggs
Fresh coriander leaves for garnish, chopped
Heat 2 tbsp oil in a large skillet over medium-high heat. Add the potato cubes and cook until they are almost tender (still slightly firm) and nicely browned on all sides. Remove and keep aside.
Heat 1 tbsp oil in the skillet. Add the chopped onion and cook, stirring occasionally, until the onion turns golden brown. Grind the cooked onion, tomato, and green chili (if using) in a food processor until a smooth paste.
Heat 1 tbsp oil in a skillet over medium-high heat. Add the onion-tomato paste and sauté for 2-3 minutes.
Add the minced ginger and garlic, and sauté for 2 more minutes.
Add the Curry Powder, turmeric, cayenne (if using), and tomato paste. Cook, stirring frequently, for about one or two minutes or until the mixture turns dark and highly fragrant.
Meanwhile, in a small bowl, mix Garam Masala spice with the yogurt until you have a smooth mixture.
Reduce heat to low and, while whisking continuously, add the yogurt-spice mixture to the curry. Cook, stirring frequently, until the mixture is smooth and slightly thickened.
Add the water, salt, and sugar. Bring mixture to a boil, then reduce heat again to low. Simmer the sauce to thicken.
While the sauce is simmering, heat the remaining oil in a large skillet over medium-high heat. Make four fine slits on the eggs with a sharp knife so that the eggs absorb the flavor from the sauce.
Fry the eggs in hot oil, until golden brown on all sides. Remove and add to the sauce, along with the reserved potatoes.
Simmer the sauce for 3-4 minutes to allow the flavors to incorporate and for the eggs to heat through.
Garnish with chopped cilantro and serve with plain rice or grilled flat bread.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.