Egg Curry

Difficulty: Easy | Prep Time: 10-15 mins | Cook Time: 30 mins | Yield: 4 servings

INGREDIENTS
4 Eggs
2 Medium Sized Potato
1 Large Onion Paste
½ tsp Ginger Paste
½ tsp Garlic Paste
2 tsp Dhania (Coriander) Powder
1 tsp Chillie Powder
½ tsp Haldi (Turmeric) Powder
½ tbsp Curd
2 Green Chillies
4 tbsp Oil
Salt to taste

DIRECTIONS

1. Hard boil the egg and remove it's shells.
2. Peel the potatoes and cut each of them into four pieces.
3. Make a paste of the onion. If possible use home made ginger and garlic pastes, as it gives a better flavour and taste to the food.
4. Now heat the oil in a pan and fry the eggs and the potatoes untill golden brown. Ensure to evenly fry them, all around. Take them out and leave them aside.
5. To the remaining oil, add the onion paste and fry till the paste is dark brown in colour.
6. Now add the ginger and the garlic paste and fry them as well along with the onions for another 1-2 mins. Add a little water.
   
7. Add the dhania, haldi and chillie powder. Add a little water, stir and fry the masala.
8. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
9. Now add the curd and mix it with the gravy. Slit the green chillies and add them to the gravy as well.
10. Now add salt according to your taste along with the potatoes.
    
11. Add about 1 cup of water, cover and let the potatoes cook under low flame.
12. Once the potatoes are cooked, add the eggs.
13. Continue cooking on high for about another 2-3 mins, untill the gravy is thick and oil starts separating at the sides.
14. Remove from flame and serve hot with steamed rice, chapati or parathas.

NOTES
This is a typical bengali egg curry.