Spicy Egg and Potato Curry

1. 1
   Boil the eggs 10–15 minutes until hard boiled, then peel. Cook the potatoes (steam, or boil about 25 minutes, not too soft) and cut them small.
   ▶ Watch at 1:27
2. 2
   Prep. Slice the onions thinly lengthwise, chop the tomatoes, and mash the ginger and garlic in a mortar. Coarse is fine.
3. 3
   Start the masala. Heat 1 tbsp of oil on medium-high, add 1 tsp of cumin seeds, then after about 10 seconds the onions. Sauté about 5 minutes until translucent.
   ▶ Watch at 2:37
4. 4
   Add the ginger-garlic for a minute, then the tomatoes and salt.
5. 5
   Add the spices: chilli, turmeric, coriander powder, amchur and garam masala. Mix well.
6. 6
   Add ½ tsp of jaggery, then crush 2 pinches of kasuri methi between your palms over the pan.
7. 7
   Add 1 cup of water, cover and cook 5 minutes. Skip the water for a dry version.
8. 8
   Add the eggs and potatoes and simmer 2 more minutes.
   ▶ Watch at 7:44
9. 9
   Garnish with coriander and serve with rice, chapati or bread.
   ▶ Watch at 9:01

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