Egg Curry

Cooking Process

1. Step 1: Cook the Eggs and Potatoes:
   
   
   
   • Place the diced potatoes (dripping wet) in a 16 cm double handle pot.
   
   
   • Place the eggs over the potatoes.
   
   
   • Cook for 15 minutes following the general guidelines for cooking vegetables until the potatoes are done.
   
   
   • Shell the eggs and halve them.
   
   
   
   


2. Step 2: Prepare the Gravy:
   
   
   
   • Grease a cold 20 cm low pan with 1 tbsp of oil.
   
   
   • Preheat on a medium setting until the visiotherm pointer reaches the first red mark.
   
   
   • Add the whole spices (cloves, cinnamon stick, and cardamoms) to the pan.
   
   
   • Add the garlic paste and fry for a few seconds.
   
   
   • Stir in the onion paste and fry until it turns light pink.
   
   
   • Add the turmeric powder, chili powder, cumin powder, and coriander powder.
   
   
   • Continue frying until the spice paste releases its aroma.
   
   
   • Add the ginger paste and grated tomato.
   
   
   • Cover and cook for a few minutes until the tomato is well blended.
   
   
   
   


3. Step 3: Combine and Simmer:
   
   
   
   • Toss in the cooked potatoes and halved eggs.
   
   
   • Add salt to taste.
   
   
   • Pour in 1 1/2 cups of water.
   
   
   • Simmer for 10 to 15 minutes.
   
   
   
   


4. Serve:
   
   
   
   • Remove the curry from heat.
   
   
   • Serve on a bed of rice.