This spiced up curry comes with two of our fav ingredients, that being eggs and potatoes. I am not sure on what's with our obsession for loving the taste of eggs and potatoes but definitely any dishes prepared with these two ingredients are always likeable and none have anything to complaint about. Thus, my pantry does not run out of eggs and potatoes and they do come in handy whenever I need to prepare a meal especially on the days I am up to my neck with my work. While the eggs and potatoes were boiling, I assembled the rest of the needed ingredients and within 1/2 hour the aromatic and flavourful curry was ready.
4 hard boiled eggs
3 boiled potatoes - cut into medium size cubes with the skin on
1 (about 100g) tomato - sliced thinly
6 shallots -sliced thinly
2 tbsp yoghurt
1 small bunch of coriander leaves - chopped
4 tbsp oil
salt to taste
For the Curry Paste
2 tbsp plain chilly powder
1 tbsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1 tsp garam masala
1 tsp turmeric powder
When oil is heated, fry shallots to soften.
Add in tomato and continue to fry to get a mushy paste.
Goes in all the ingredients for the curry paste.
Stir and fry until the aroma is released and the oil starts to float.
Pour in 1/2 liter of water as well as salt to taste.
Cook until the curry is heated through.
Add in potatoes and eggs.
Stir and continue to simmer for another 4-5 mins.
Off the heat and to finish up, gently stir in the yoghurt and coriander leaves.