Bachelors Egg Curry - Rosy Aunty

Recipe by Rosy Pinto



Ingredients:
4 eggs (boiled + halved/whole with slits)
1 large potato (large cubes)
1 medium onion (chopped)
1 medium tomato (chopped)
1 1/2 tsp ginger garlic paste (can use fresh finely chopped ginger and garlic)
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
2 - 3 tbsp coriander leaves (chopped)
3 - 4  tbsp fresh cream (or add thick coconut milk)
2 - 3 tbsp oil
3/4 - 1 tsp salt

Steps:

1. Heat oil and fry onions till translucent.
2. Add ginger garlic paste and fry till the raw smell goes.
3. Add tomatoes and fry till it is cooked
4. Add all the masala powders and fry on simmer. Sprinkle some water so it doesn't burn.
5. Once fried, increase flame to medium- high and add 2 - 2 1/2 cups (240ml per cup) of water, add salt and give a good boil till the curry reduces (about 5-10 minutes).
6. Add the potatoes and when it is almost cooked, add the eggs. Bring to a boil and lower the flame.
7. Add the fresh cream, stir it, add coriander leaves and turn off the gas.
8. ENJOY!

Notes:
Store bought ginger garlic paste has salt in it, so don't add too much salt in to the curry at once.