Husband said the other day it has been ages since he had his favorite egg curry with big chunky potatoes and fried boiled eggs and some hot freshly made phulkas to go with it. He does not usually request for any particular dish but when he does, I take extra care to make it just the way he wants. So I got everything ready and also got my baby involved into making it. Just as I was frying the eggs and potatoes, he called up to say he will be dining out with his office friends and will be late! Gosh! I was really tempted to bin the pan that very moment. It is not that I don't like him meeting up with his friends, but such impromptu meetups are certainly annoying. Nevertheless, I went ahead with the curry (why should I remain hungry because of him) and will be relishing every bite. As for his request, I won't be making any Egg Curries for at least a month!
Boiled eggs as per your serving requirement
2 medium potatoes, halved and par boiled
1 medium onion
1 medium tomato
4 garlic cloves
1" piece ginger
2 green chillies
2 sprigs of coriander leaves
1 tsp cumin seeds
2 each of cardamom, cloves, and 1" cinammon
Salt to taste
1/2 tsp sugar
1 tbsp mustard oil
For the ground masala
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp black peppercorns
2 whole red chillies
Dry roast the ingredients under ground masala and make a fine powder.
Take the onion, tomato, ginger, garlic, green chillies, and coriander leaves in a blender and grind to a fine paste.
Heat oil in a pan and fry the potatoes and eggs till golden on all sides. Slit the eggs gently on all sides else they might splutter while frying. Remove from oil and keep aside.
In the same pan, add the cumin seeds and the whole garam masala. Now add the onion paste and fry till the water evaporates and oil starts coming off the edges. Add the ground masala, salt and sugar and fry further till a lovely aroma starts coming out. Now add the fried eggs and potatoes and 1/2 cup water or as per your gravy requirement. Cover and let it cook for 5-10 minutes till the gravy thickens. Remove from heat and garnish with fresh coriander and serve hot with steamed rice or chapatis.