Description
North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.
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.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 2