Adapted from Maunika Gowardhan
6 boiled eggs
200g boiled potatoes, cut into chunks
3 dried kashmiri chillies
5 tbsps mustard oil
1 cinnamon stick
2 bay leaves
2 tsps cumin seeds
180g white onion, blended to a paste
2″ fresh ginger, grated
4 cloves garlic, grated
200g tomatoes, finely diced
2 tbsp tomato puree
2 tsp turmeric
1 tbsp kashmiri chilli powder
1 tbsp ground coriander
Coriander to garnish
Blend the ginger and garlic with a splash of water to a fine paste. Set aside
Heat 3 tbsp of the mustard oil over medium heat and add 1 tsp turmeric. Fry for a few seconds and add the cooked boiled eggs. Fry for 2 minutes a crispy skin will form.
Remove the eggs and set aside whilst you make the curry.
Heat the remaining oil and add the dried chili, cumin seeds, cinnamon and bay leaves. Cook for 2 minutes.
Add the onion paste and cook for 7 to 8 minutes stirring frequently.
Add garlic and ginger paste, cook for a further 2 minutes. Now add turmeric, chilli powder, ground coriander and sugar. Season to taste. Add 100ml of water. Cook for another few minutes.
Add the cooked potatoes, stir well and add the rest of the water. Add the eggs back in.
Simmer to reduce the sauce a little, then serve with coriander to garnish, with rice and naan/chapati.