Egg and Curry Potatoes

Ingredients

3 Tablespoons Vegetable Oil, Divided

2 Onions, Peeled And Quartered

3 Tomatoes, Quartered

2 Small Green Chile Peppers

2 Teaspoons Garlic Paste

2 Teaspoons Ginger Paste

2 Teaspoons Ground Coriander

1 Teaspoon Ground Cumin

1 Teaspoon Garam Masala

½ Teaspoon Ground Turmeric

½ Teaspoon Cayenne Pepper, Or To Taste

Kosher Salt To Taste

2 Cups Water

1 Large Potato – Cooked, And Cut Into 1-Inch Cubes

6 Hard-Cooked Eggs, Quartered

2 Tablespoons Chopped Fresh Cilantro (Optional)

Directions:

Step 1 Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.

Step 2 Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.

Step 3 Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.

Step 4 Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.