Another favourite recipe from Madhur Jaffrey’s ” Indian Cookery”.
Ingredients
- 2 plump cloves garlic peeled
- 2.5 cm fresh ginger peeled and coarsely chopped
- 2 tbsps water plus 275 ml
- 450 g potatoes peeled
- 6 tbsps sunflower oil
- 150 g onions peeled and finely chopped
- 1/4 tsp cayenne pepper
- 1 tbsp ground coriander seeds
- 1 tsp plain flour
- 4 tbsps plain yoghurt
- 300 g tomatoes peeled and finely chopped
- 1 tsp salt
- 1/2 tsp garam masala
- 1 tbsp finely chopped fresh coriander
- 4 hard boiled free range eggs peeled
Servings:
Instructions
- Put the garlic, ginger and 2 tbsps water into a food processor and blend until you have a paste.
- Cut the potatoes into 1 cm thick slices and then into 1 cm wide chips.
- Heat the oil in a large non stick frying pan over a medium heat. When hot add the potatoes. Turn and fry on all sides until golden brown. They should not cook through. Remove with a slotted spoon and set aside on a plate.
- Add the onions to the pan and stir and fry until medium brown. Add the garlic and ginger paste and stir and fry for a minute, then add the cayenne, coriander and flour and stir for a minute more.
- Put in 1 tbsp of the yoghurt and stir for about 30 seconds until incorporated into the sauce. Add all the yoghurt this way, 1 tbsp at a time. Now add the tomatoes and stir and fry for 2 minutes.
- Add 275 ml water and the salt. Bring to a boil, cover the frying pan, turn heat to low and simmer for 10 minutes.
- Put the potatoes into the sauce and bring to a simmer. Cover, turn heat to low and simmer for 10 minutes or until the potatoes are just tender. Add the garam masala and the fresh coriander and stir gently to mix.
- Halve the eggs lengthwise and carefully put them into the frying pan with the cut sides up. Spoon some sauce over the eggs and bring to a simmer. Cover and simmer on a low heat for 5 minutes.
- SErve with Indian bread or plain rice, or just on its own.
Share this Recipe
Powered byWP Ultimate Recipe