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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
- 1 pound Yukon Gold potatoes
- 2 tablespoons neutral oil (I use grapeseed)
- 2 shallots, thinly sliced
- 2 garlic cloves, crushed
- 1-inch nub ginger, peeled and thinly sliced
- 2 cups tomato sauce
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon roasted cumin powder (jeera)
- 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 into 8 pieces. Place in a bowl of cold water.
- Heat a large heavy-bottomed pot with a lid over medium heat. Add the oil. When hot, sauté shallots, 2 to 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 shallots, 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 to 30 minutes. Meanwhile, bring another pot of water to a boil; add the eggs, boil for 8 minutes, then transfer to an ice bath. Once cool, peel and halve.
- When the potatoes are ready, they will be fork tender. Mash 2 of the 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 favorite fresh herbs and enjoy with steamed basmati rice or naan and cooling raita.
- This recipe is a Community Pick!