Indian Egg Curry with Potatoes

 I really love egg curry with potatoes.  Not only is it absolutely delicious--in fact, I think only buffat pork or mutton curry can compete--it is easy to make as well provided you have a blender or food processor.

• 4-6 hard boiled eggs
• 4 tbsps vegetable/ canola/ sunflower cooking oil
• 2 medium sized onion cut into quarters
• 3 medium sized tomatoes cut into quarters
• 2 green or red chillies
• 3 cloves garlic, crushed
• 1 inch of ginger, crushed
• 3-4 tablespoons curry powder
• 1 tsp garam masala
• Salt to taste
• 2 potatoes cut into 1" cubes (optional) or about 10 new potatoes

Preparation:

•  Remember you need to hard boil your eggs first.
• I always put the potatoes on to boil in a pot as I begin chopping the onions, garlic and ginger.  I boil them until about half done -they begin to be soft- and set to the side.
• Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Do not to add water while grinding, if possible.
• Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
• Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
• Now add 1.5 cups of warm water (I use the hot water from my potatoes) to this masala and bring to a boil on a medium flame.  You may need to add a little more water, but later you will really want this to reduce.
• If adding potatoes to the curry, add them now.
• Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now.
• Turn off the fire!  Serve hot with rice and a vegetable side dish with pappads.