Egg and Potato Curry
4 medium potatoes
1 tsp coriander powder
1 tsp chili powder
1 tsp carom seed powder (ajwain)
6 cloves garlic
1 inch fresh ginger
1 big onion
2 bay leaves
1 tsp cardamom, cinnamon, clove powder
2 tbsp vegetable oil
1 tbsp curd
1 tsp sugar
1 tsp salt
1/2 tsp turmeric powder
1 1/2 cup water
Grind the ginger, garlic, onion into a paste.
Boil eggs, remove the shells and make a few cut marks with a knife on each egg.
Slice the potatoes into halves.
Heat oil in a pan. Fry the eggs until browned.
Take out the eggs from the pan and fry the potatoes in the same oil for 5 minutes.
Add the spice paste, turmeric, carom seeds, coriander, chilly powder, bay leaves and salt and fry for 3 minutes.
Add the curd and water to the pan. Allow to boil ( about 5 min.).
Now add the eggs to the pan and cook for a few minutes.
As soon as the curry becomes thick( in about 5 min. time), mix in the cinnamon, cardamom and clove powder.
Remove from heat and serve.