I was so happy to find this recipe because I am originally from the North of India. It is remarkably similar to what our Bengali neighbors used to offer us years ago! With a side of thickly sliced bread, serve hot.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons vegetable oil, divided
- 2 onions, peeled and quartered
- 3 tomatoes, quartered
- 2 small green chile peppers
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, or to taste
- salt to taste
- 2 cups water
- 1 large potato – cooked, peeled, and cut into 1-inch cubes
- 6 hard-cooked eggs, quartered
- 2 tablespoons chopped fresh cilantro (Optional)
Instructions
- Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
- Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
- Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
- Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.
- If you don’t have boiled eggs and a cooked potato, add 20 minutes to the prep time. You can cook the potato in the microwave, or boil it on the stovetop while you cook the eggs.
Nutrition Facts
| Calories | 671 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 636 mg |
| Dietary Fiber | 11 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 398 mg |
| Sugars | 20 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe with lots of spice depth. Quick and easy, this vegetarian dish is very satisfying served with a hot toasted naan.
I didn’t use the eggs or potatoes, but added chicken and broth. I cut the Cayenne Pepper down by 1/2 and it was still plenty hot. The flavor was very authentic.
Quite good and pretty easy. I used about 2/3 milk and 1/3 water (to the same 2 cups), because I prefer a creamier curry. I like the potatoes and eggs. I used my steamer to cook both while I got everything together and prepped, so even starting without the pre-cooked eggs and potatoes, it was quick and easy.
Its a good recipe. Easy to follow and tasty. My family enjoyed it.
Great. I’ve been looking for a recipe like this ever since a Bangladeshi classmate made it in college years ago. Served it on rice for a cheap, delicious meal.