Go Back

Print Recipe Pin Recipe
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large onions
  • 1/4 cup yogurt thick (barely any water)
  • 6 eggs boiled and shelled
  • 2 potatoes boiled
  • 3 tablespoons oil
  • 7 cloves garlic
  • 1/2 teaspoon cumin seeds
  • 1/2 inch piece of ginger
  • 2 green cardamom
  • 1/2 inch cinnamon stick
  • 4-5 pepper corns
  • 2 cloves
  • 1 bay leaf
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander-cumin powder
  • salt to taste

Method
 

  1. Cut the onion in big chunks and grind them to a paste.
  2. Halve the egg vertically and cut the potatoes in 4 big cubes.
  3. Prepare ginger and garlic paste.
  4. Place a karhai/wok or saucepan on medium flame.
  5. Heat the oil, add the cumin seeds.
  6. Add all the whole spices and bay leaf.
  7. Saute till they release aroma. About 30-40 seconds.
  8. Add the onion paste and keep cooking till it turns pink.
  9. Add salt.
  10. Add the ginger garlic paste and cook the mix till it has turned a shade darker to light brown.
  11. Once it mix has browned enough, add the tumeric+chili+dhanajeera.
  12. Cook for a minute.
  13. Now if you want turn off the flame for the time you add and stir yogurt or keep th flame to very low.
  14. Add the yogurt, stir very well.
  15. Keep stirring till you find the mix shiny, means the oil has separated.
  16. Now add 1.5 cups of water.
  17. Bring the curry to boil and let it simmer for couple of minutes.
  18. Add the potatoes.
  19. Transfer to serving bowl.
  20. Place eggs and garnish with chopped coriander.
  21. Serve hot.

Notes

DO not skimp on oil. The idea is to not add water if the onion paste sticks to the pan, adding water delays the browning of the onion paste. I recommend to keep the flame to low and add the mentioned amount of oil. A tablespoon more if needed but not less.