Egg Curry

Deem-er Dalna

Ingredients

6 eggs, boiled peeled & cut in half

1 large Russet potato, cut in bite-size pieces

2 cups chicken broth

2 onions, quartered

4 pods garlic

1 tsp. tomato paste (I use Hunt’s)

2 tomatoes, cubed

1 Tbsp. ginger paste

1 tsp. garam masala

4 Tbsp. vegetable oil

1 tsp. cumin seeds

1 bay leaf

1 cinnamon stick

1 star anise

1 tsp. ghee

½ tsp. sugar

1-2 green/red fresh chilies, slit

Chopped cilantro

Salt to taste

Method

1.  Boil eggs for 5 minutes, set aside for 20 minutes, peel and cut in half.

2.  Fry eggs in 1 Tbsp. oil, cut side down, until golden brown and set aside.

3.  Blanch onions & garlic in a cup of boiling water and drain.

4.  Purée blanched items, tomatoes, tomato & ginger pastes & garam masala.

5.  Heat remaining 3 Tbsp. oil in a skillet over medium-high heat.

6.  Sputter cumin seeds, bay leaf, cinnamon stick, and star anise.

7.  Add puréed mixture & salt, cover & simmer on low heat until oil resurfaces.

8.  Heat chicken broth in microwave and pour into skillet.

9.  Add potatoes & eggs, cover and cook until gravy is reduced by half. 

10. Adjust salt & garnish with sugar, ghee, fresh chilies & cilantro.

11. Serve over hot steamed rice or with chapatis.