Aloo Anday (Potato and Boiled Egg Curry with Cumin and Green Chilli)

Ingredients

• 6 eggs
• 500 g potatoes, peeled and cut into 3 cm chunks
• 5 tbsp cooking oil, divided
• 1 tsp cumin seeds
• ½ tsp nigella seeds (kalonji)
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 3 medium tomatoes, finely chopped
• 1 tsp salt, plus a pinch for the eggs
• ¾ tsp ground turmeric, divided
• 1 tsp red chilli powder
• 1 tsp ground coriander
• 2 green chillies, slit lengthwise
• 500 ml hot water
• ½ tsp garam masala
• 2 tbsp fresh coriander, chopped

Instructions

1. Place the eggs in a pot, cover with cold water and bring to a boil. Reduce the heat and simmer for 10 minutes for firm yolks.
2. Move the eggs to a bowl of cold water for 5 minutes, then peel them. Use a small knife to make 3 shallow slits in each egg so the masala can cling to it.
3. Heat 1 tbsp oil in a small frying pan over medium heat. Stir in 1/4 tsp turmeric and a pinch of salt, add the eggs and turn them for 2 to 3 minutes until golden and lightly blistered. Set aside.
4. Heat the remaining 4 tbsp oil in a deep pan over medium heat. Add the cumin and nigella seeds and let them sizzle for 20 seconds until fragrant.
5. Add the onion and fry for 7 minutes, stirring often, until soft and light golden. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
6. Add the tomatoes, 1 tsp salt, the remaining 1/2 tsp turmeric, chilli powder and coriander. Cook for 8 minutes, mashing the tomatoes with your spoon, until the mixture turns into a thick paste and oil separates at the edges.
7. Add the potatoes and stir for 2 minutes to coat them in the masala. Pour in the hot water, add the green chillies and bring to a boil.
8. Cover, reduce the heat to low and cook for 15 to 18 minutes until a knife slides easily into the potatoes and the gravy has thickened slightly.
9. Nestle the fried eggs into the gravy, spoon some gravy over them and simmer uncovered for 5 minutes. Sprinkle with garam masala and half the coriander, then turn off the heat.
10. Rest for 3 minutes, then top with the remaining coriander and serve hot.

Tips

• Cut the potatoes to the same size so they cook evenly. Leave a few pieces slightly smaller if you like some to break down and thicken the gravy.
• Do not skip frying the eggs in turmeric. The light crust keeps them from turning rubbery and helps them hold the masala.
• For a thicker gravy, press a few potato chunks against the side of the pan with the back of a spoon during the last 5 minutes.
• Use hot water, not cold, when adding liquid so the curry keeps a steady simmer and the potatoes cook evenly.