My mother in law's Indian egg curry recipe (Vegetarian)

Member Name: Lunar13

Product:	Vegetarian
Date:	17/04/09 (480 review reads)
Rating:

Advantages: Easy and quite cheap to make

Disadvantages: None

This recipe was taught to me by my mother in law last year when she came over from Calcutta, it has to be my absolute favourite curry and is really easy to make.

Ingredients

8 eggs
2 large potatoes
2 tablespoons vegetable oil
1 ½ teaspoons ginger paste
1 ½ teaspoons garlic paste
1 large onion, chopped and blended so it is a purée
1 ½ teaspoons salt
1 ½ teaspoons sugar
1 teaspoon cumin powder
Chilli powder to your taste
1 small pinch garam masala
200mls cold water

Directions

1. Boil the eggs for 10 minutes until they are hard boiled. While the eggs are boiling chop the potatoes roughly into 1cm cubes, boil them until they are soft. I usually put them in water in the microwave for 15 minutes. Once the eggs are cooked peel the shell from them and rinse to ensure all the shell is cleaned away.

2. Heat the vegetable oil in a large pan, I use a wok to make this meal. Add the eggs to the pan making sure the oil is very hot or they will stick to the bottom. You are aiming to slightly brown the eggs, the egg white will bubble slightly as you fry it. Once you have some colour to the sides of the eggs remove them from the pan and leave in a dish on the side.

3. Next add the onion, garlic and ginger paste to the pan on medium heat. Be careful not to burn the paste as it will spoil the taste. After 2 minutes add the salt, sugar, chilli powder and cumin powder to the pan. Allow this to cook for a further 2 minutes then add the eggs and boiled potatoes into the pan.

4. Stir all the ingredients, ensuring all the potatoes are covered with the curry paste, then add the water to the pan. Finally add the garam masala and allow the curry to simmer for 10 minutes. I usually taste the sauce after 5 minutes of simmering in case I need to adjust the seasoning. The sauce should be quite thick when the water boils away.

We usually have this curry with boiled basmati rice. I make this meal at least once a week as we love it, this recipe would give 4 generous portions as we usually have 2 eggs each. It took me ages to make this properly as my mother in law doesn't need measurements when she cooks, she throws things in a pan and it is perfect every time. If you make this recipe let me know what you think.

Summary: Its better than any takeaway