Egg and Curry Potatoes
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)
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.