Egg And Potato Curry

• 1 large onion
• 2 medium size tomatoes
• Spices
• 1/2 teaspoon salt (add more before serving if needed)
• 1 teaspoon garam masala
• 3/4 teaspoon cumin powder (zeera)
• 1 1/2 teaspoons coriander seeds, powder (dhania)
• 1 teaspoon crushed red pepper
• 1 1/2 teaspoons turmeric powder (Haldi)
• 2 small green chilies
• 4 cloves garlic
• 1 small piece fresh ginger (slightly smaller than half a pinky finger)
• 1 teaspoon tomato paste
• 1 cup water
• 4 -6 boiled eggs (one for each person you are serving)
• 1/2 cup vegetable oil
• 2 potatoes (cut up in quarter pieces)

1. 1. In a large blender add the oinion, tomatoes, tomato paste, garam masala, turmeric, cumin powder corriander seed powder, crushed red pepper, green chillies, garlic cloves and piece of ginger. Add a bit of water to help it blend. Blend until you get a smooth paste.
2. 2. in a deep pan add the oil and let it heat up for a minute on medium high. Add the paste ( be careful the curry may sizzle and pop a bit. Make sure you have the lid handy.) Stir fry for a couple of minutes and then turn to medium heat to let it cook for about 6 minute
3. 3. Add potatoes and water and let it cook on low to medium heat. Keep cheking every 10 minutes to see if the potatoes are cooked by taking a knife and inserting it in a piece) .
4. 4. One potatoes are done turn to low heat and add the peeled hard boiled eggs. Cook for another 5 minutes. Add water and check to see if salt is according to taste. Add more if needed.
5. 5. Best if served with plain white basmati rice.

onion, tomatoes, salt, garam masala, cumin powder, coriander seeds, red pepper, turmeric, green chilies, garlic, ginger, tomato paste, water, eggs, vegetable oil, potatoes

Taken from www.food.com/recipe/egg-and-potato-curry-434456 (may not work)