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Author Notes: This is a humble Pakistani-style egg and potato curry which my mother has made for us since we were children. —shayma
- 2 tablespoons neutral oil (I use grapeseed)
- 2 shallots, thinly sliced
- 2 garlic cloves, crushed
- 1 inch thumb of ginger
- 1/4 teaspoon turmeric
- 1/2 teaspoon roasted cumin powder
- 2 cups tomato sauce
- 1 pound Yukon Gold potatoes
- 2 cups boiling water
- 1/2 teaspoon red chili powder
- sea salt, to taste
- 4 eggs
- 1 handful assorted fresh herbs of your choice
- Peel potatoes and cut each one into 8 pieces. Place them in a bowl of cold water.
- Heat a large (lidded) heavy-bottomed pot over medium heat. Add the oil and sauté shallots, 2-3 minutes, till they begin to turn golden. Add garlic and ginger. As soon as the shallots turn a nutty brown, add tomato sauce, turmeric and roasted cumin powder. (The contents will sputter.)
- Reduce the heat and allow it to simmer for 5 minutes. Transfer contents to a blender (you can use an immersion blender, too) and process till the onions, ginger and garlic are blended and you have a silky sauce. Loosen the sauce with a bit of water, if needed.
- Transfer back into the pot, and add potatoes and boiling water. Cover with lid, and allow potatoes to cook for 20-30 minutes. Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve.
- When the potatoes are ready, they will be fork tender. Mash 2 potato pieces with your fork and stir into the sauce.
- Add red chili powder and sea salt, to taste.
- Transfer into a serving dish and place egg halves on top. Adorn with your favourite fresh herbs, and enjoy with steamed basmati rice or naan and cooling raita.