Ingredients:
* 6 Eggs
* 3 large Potatoes (peeled & cut into large pieces)
* 1 medium Onion (peeled and pureed in a blender)
* 1 medium Tomato (coarsely chopped)
* 3 Green Peppers (Hari Mirch) (for a milder taste de-seed peppers)
* 3 Bay Leaves (Tezz Pattay)
* 3 Big Brown Cardamoms (Bari Kaali Ilaichi)
* 6 Cloves (Loung)
* 1 tsp. Fenugreek Seeds (Methi Danay)
* A handful of Ready Fried Onions
* ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
* 1 ½ tbsp. Coriander Powder (Pisa Dhania)
* ¼ tsp. Turmeric Powder (Pisi Haldi)
* ½ tsp. Garam Masala Powder
* Salt (to taste)
* 1 tsp. Ginger Paste (Pisi Adrak)
* 1 tsp. Garlic Paste (Pisa Lehsan)
* 1 tbsp. Plain Yogurt
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped – for garnish)
* 3 tbsp. Cooking Oil
Methods:
1. Hard boil eggs in a small pot in water. After they are boiled, drain them, let them cool, and remove hard shell. Fry eggs in hot oil until they are a little brown, remove from oil and set aside for later.
2. In a bowl combine the following spices: pureed onions, ready fried onions, tomatoes, bay leaves, big brown cardamoms, cloves, ginger paste, garlic paste, red chilli powder, coriander powder, turmeric powder, green peppers, salt, and plain yogurt . Set aside.
3. Heat oil in a pateli or pot, add fenugreek seeds. When fenugreek gets a little red add in all the spices taken out in bowl. Fry spices well by adding a little water at a time (to prevent burning.) Fry well until the tomatoes turn soft and oil starts to separate.
4. Add potato pieces and eggs. Mix and add a little water for curry. When water comes to a boil, reduce heat and cover pot.
5. When potatoes are done, turn off heat. Garnish with Garam Masala Powder and coriander/cilantro and serve.
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