Egg and Potato Curry

 

Ingredients

3 tablespoons vegetable oil, isolated

2 onions, peeled and quartered

3 tomatoes, quartered

2 little green chile peppers

2 teaspoons garlic glue

2 teaspoons ginger glue

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon ground turmeric

½ teaspoon cayenne pepper, or to taste

salt to taste

2 glasses water

1 expansive potato - cooked, peeled, and cut into 1-inch 3d shapes

6 hard-cooked eggs, quartered

2 tablespoons chopped new cilantro (Discretionary)

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Headings

Warm 1 tablespoon oil in a skillet over medium warm. Blend in onions; cook and blend until onion pieces are delicate and translucent, around 5 minutes. Decrease warm to medium-low; proceed cooking, blending sometimes, until onions are brilliant, around 10 minutes more.

Evacuate container from warm and set it aside. Exchange cooked onions to the bowl of a nourishment processor; crush onions, tomatoes, and green chiles into a smooth glue.

Warm remaining 2 tablespoons oil within the same skillet over medium warm. Include onion blend carefully, because it may scatter. Cook and blend for 2 to 3 minutes. Mix in garlic glue, ginger glue, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and mix until the oil starts to isolated from the blend, approximately 5 minutes.

Pour water into skillet and bring sauce to a bubble. Include cubed potatoes. Tenderly blend within the eggs. Decrease warm to moo and stew until sauce has thickened somewhat, around 10 minutes. Expel from warm. Decorate with cilantro some time recently serving.