Egg and Potato Curry

Ingredients

• 🥚Large Eggs, hard-boiled, peeled8 egg
• 🥔Yukon Gold Potato, peeled and cut into 2 cm chunks3
• 🧅Yellow Onion, finely sliced1 onion
• 🧄Garlic, minced4 clove
• 🫚Ginger (ground)1 tsp
• 🧂Cumin Seeds2 tsp
• 🧂Coriander Seeds, lightly crushed2 tsp
• 🧂Turmeric1 tsp
• 🧂Garam Masala1 tsp
• 🧂Cardamom Pods, lightly bruised2 pod
• 🧂Cloves (whole)3 clove
• 🧂Cinnamon Sticks1 stick
• 🥫Tomato Paste2 tbsp
• 🥫Diced Tomatoes (canned)1 can
• 💧Water, plus a splash as needed1 cup
• 🫒Vegetable Oil2 tbsp
• 🧈Salted Butter1 tbsp
• 🌿Flat-Leaf Parsley, chopped2 tbsp
• 🧂Kosher Saltto taste
• 🧂Black Pepper (ground)to taste

Contains Dairy, Eggs, Garlic, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Boil the eggs

   Set the Large Eggs in a medium saucepan and cover them with Water, then bring it to a lively boil over high heat for about 10 minutes until the whites are firm and the shells rattle softly against the sides. If the boil is too violent, lower the heat a little so the eggs do not crack and split their whites.

   10 min
2. 2

   Peel and chop potatoes

   Peel the Yukon Gold Potato with a sharp knife or peeler, then cut it into even 2 cm chunks on a chopping board so the pieces soften at the same pace in the curry. If a piece is much larger than the rest, split it now or it will stay stubbornly firm when the smaller pieces are tender.

   5 min
3. 3

   Slice the onion

   Peel the Yellow Onion and slice it finely from pole to pole so it turns soft and sweet rather than chunky in the gravy. Keep the slices thin and even; if a few are thick, separate them with your fingers so they do not stay crisp while the rest melts away.

   3 min
4. 4

   Mince the garlic

   Peel the Garlic Cloves and mince them finely on the chopping board until they are almost a paste. Tiny pieces perfume the oil evenly in a minute or two; if they are left chunky, they can taste sharp and uneven in the finished sauce.

   3 min
5. 5

   Crush the spices

   Lightly bruise the Cardamom Pods, then crack the Cloves (whole) and Cumin Seeds and Coriander Seeds just enough to open them up. You want rough pieces, not powder, so they bloom in the oil without turning muddy or bitter.

   2 min
6. 6

   Brown the potatoes

   Heat the Vegetable Oil in a large skillet over medium-high heat until it shimmers, then add the potato chunks in a single layer and let them sit undisturbed for about 6 minutes. Turn them with a wooden spoon until the surfaces take on pale gold edges and the pan smells nutty; if they stick, give them another minute before moving them. Remove them with a slotted spoon and keep them on a plate.

   6 min
7. 7

   Toast the whole spices

   Lower the heat to medium and add the crushed Cardamom Pods, Cloves (whole), Cumin Seeds, Coriander Seeds, and Cinnamon Sticks to the same skillet, stirring constantly for about 45 seconds until they smell warm, smoky, and a little sweet. If they start to darken too quickly, pull the skillet off the heat for a moment so the spices do not turn bitter.

   1 min
8. 8

   Soften the onion

   Add the Yellow Onion to the skillet and cook over medium heat for about 6 minutes, stirring and scraping the base so the slices soften evenly and pick up the spice oil. They are ready when they turn translucent with a few golden edges and smell sweet rather than sharp; if the skillet seems dry, add a small splash of Water.

   6 min
9. 9

   Bloom the garlic

   Add the minced Garlic Cloves to the skillet and stir constantly over medium heat for about 45 seconds until they turn fragrant and just lose their raw sharpness. If they start to colour too fast, add a spoonful of Water and keep them moving so they stay pale.

   1 min
10. 10

    Toast the paste

    Stir the Tomato Paste into the onion mixture and cook over medium heat for about 1 minute, pressing it against the base so it darkens from bright red to a deeper brick shade. It should smell sweeter and less tinny; if the paste catches, loosen it at once with a splash of Water.

    1 min
11. 11

    Build the curry

    Stir in the Ginger (ground), Turmeric, Garam Masala, the Diced Tomatoes (canned), and the Water, then season with the Kosher Salt and Black Pepper (ground). Bring the skillet to a gentle simmer over medium heat for about 8 minutes, stirring now and then, until the sauce turns glossy, the tomato pieces break down, and the oil starts to bead at the edges; if it looks too thick, add a little more Water.

    8 min
12. 12

    Finish with eggs

    Halve the peeled Large Eggs lengthwise and nestle them into the simmering curry with the browned potato chunks, then spoon sauce over the tops and cook on low heat for about 4 minutes until the eggs are heated through and the potatoes are tender when pierced. The whites should stay clean and set while the yolks stay creamy; if the sauce is clinging too tightly, loosen it with a splash of Water.

    4 min
13. 13

    Finish and serve

    Take the skillet off the heat and stir through the Salted Butter so it melts into a soft sheen, then scatter over the Flat-Leaf Parsley. Let the curry sit for about 2 minutes so the sauce settles and thickens slightly, then spoon it over rice while it is still glossy and warm; if the butter separates, stir once more gently and it will come back together.

    2 min

Nutrition per serving