Sunday, March 10, 2013

Egg Curry

Deem-er Dalna

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

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.