Hard Boiled Eggs with Potatoes


  • 2 cloves garlic peeled
  • 1″ cube ginger, coarsely chopped
  • 2 tbsps. plus ½ pt. water
  • 1 lb. potatoes, peeled
  • 6 tbsps. vegetable oil
  • 5 oz. onions, peeled & finely chopped
  • 1/8 tsp cayenne pepper
  • 1 tbsp. ground coriander
  • 1 tsp plain flour
  • 4 tbsps. plain yoghurt
  • 11 oz. tomatoes, peeled & finely chopped
  • 1½ tsps. salt
  • ½ tsp garam masala
  • 1 tbsp. finely chopped coriander
  • 4 hard-boiled eggs, peeled
  1. Put garlic, ginger and 2 tbsps. water in a liquidizer and blend until smooth.
  2. Cut the potatoes into ½ ” thick slices then into ½” wide chips. Heat the oil in a large nonstick frying pan over a medium heat.
  3. Add the potatoes when hot then turn and fry until all sides are golden brown. The potatoes should not be cooked through. Remove with a slotted spoon & set aside.
  4. Put the onions into the oil and stir and fry until medium brown. Add the garlic/ginger paste and fry for a minute. Add the cayenne, coriander and flour and stir for a further minute.
  5. Put in 1 tbsp. of yoghurt and stir for about 30 seconds or until it has been incorporated into the sauce. Add all the yoghurt 1 tbsp. at a time in this way.
  6. Add the tomatoes and stir and fry for 2 minutes then add half a pt. of water and the salt. Boil, cover pan, reduce heat and simmer for 10 minutes.
  7. Put the potatoes into the sauce and simmer. Cover and turn heat to low, then simmer for 10 minutes until the potatoes are just tender.
  8. Add garam masala and fresh coriander. Stir gently to mix.
  9. Halve the eggs crosswise and put into the frying pan with the cut sides up. Spoon some sauce over the eggs. Cover and simmer on a low heat for 5 minutes then serve.


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