This was the first time I’ve ever made Indian food from scratch. It was a success! Very, very spicy. This recipe didn’t call for coconut milk, but you can totally use it instead of cream, which I will do next time. This is a simple, quick dish that I will 100% make again.
1/2 LB Red Potatoes
2-3 Eggs
1 Tsp Coriander
1 Tsp Cumin
1/2 Tsp Ginger
1/4 Tsp Turmeric Powder
Dried Red Chili Flakes, to taste
1 TB Oil
2 Garlic Cloves, minced
1/4 Cup Onion, chopped
1 TB tomato paste
cream, 1-2 Cups
Boil and cook the eggs and potatoes, respectively in their own pots. De-shell eggs and cut into quarters. Cut the potatoes to desired eating size.
In a frying pan, heat up the dry spices: coriander, cumin, ginger, turmeric and pepper flakes. Let them roast for about 5 minutes. Then add the oil, garlic, onion and saute. The color should be a vibrant dark yellow/orange. Cook until the onion has softened. Then add the tomato paste and cream, to desired thickness. Add the cooked potatoes and coat. Top with boiled eggs and serve.
thechocolatecliche 