This simple Indian dish is a favourite of ours, when we are on a mid week veggie day. Serve it with Naan or rice. Delicious.
INGREDIENTS Serves 4
2 cloves garlic, peeled
2.5cm cube of fresh ginger, peeled and coarsely chopped
300ml + 2 tablespoons water
450g potatoes,
6 tablespoons oil
150g onions, peeled and finely chopped
⅛ teaspoon cayenne
1 tablespoon ground coriander
1 teaspoon plain flour
4 tablespoons Greek yogurt
300g tomatoes peeled and finely chopped
1 teaspoons salt
½ teaspoon garam masala
1 tablespoon chopped fresh coriander
4 hard boiled eggs, peeled
METHOD
Blend the garlic, ginger and 2 tablespoons water in a food processor until you have a paste.
Cut the potatoes into 1cm thick slices. Now cut the slices, lengthways into 1 cm wide chips. Heat the oil in a large frying pan over medium-high heat. When hot, put in the potatoes. Turn and fry them until all sides turn golden brown. The potatoes should not cook through. Remove them with a slotted spoon and put aside on a plate.
Put the onions into the same oil. Stir and fry until they turn medium brown. Now put in the garlic-ginger paste. Stir and fry for a minute. Put in the cayenne, coriander and flour. Stir for a minute. Put in 1 tablespoon of the yogurt. Stir for about 20 seconds or until it has been incorporated into the mix. Add all the yogurt this way. Now put in the tomatoes. Stir and fry for 2 minutes. Add 300ml of water and the salt. Bring to a boil, then cover the pan, turn the heat to low and simmer for 10 minutes.
Add the potatoes to the sauce and bring to a simmer. Cover and continue to simmer for 10 minutes or until potatoes are just tender. (Uncover half way through if you want to reduce the wateriness of the sauce a bit) Add the garam masala and the fresh coriander. Stir gently to mix.
Halve the eggs crosswise and carefully put them into the frying pan with the cut sides up. Try not to let the yolk fall out. Spoon some sauce over the eggs.
Simmer for 5 minutes and serve.
Original recipe Madhur Jaffrey
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