Potato Curry with Egg

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.

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