I made a good amount this egg curry friday night to close out the weekend. I had a lot of weekend cooking to do as we are going to have house guests all the way through the next weekend. My daughter turns six tomorrow - I cannot help wondering where are the years going.
Dimer Dalna - Egg Curry with shallots, potatoes and peas
Serves Six
Ingredients
8 hard boiled eggs
2 tsp red chili powder
1.5 tsp turmeric
2 tsp salt
1 large idaho potato
1/3 cup oil
1 tsp cumin seeds
2 tsp grated garlic
4 shallots, corsely chopped
2 tsp cumin-coriander powder
1 tsp freshly ground black pepper
1 tomato, chopped and pureed in a food processor with 1/3 cup lowfat yogurt.
1 green chily minced
1/2 cup frozen peas
To garnish
2 tbsp chopped cilantro
1 tsp sliced almonds
1 tsp shredded cheese
Method of Preparation
1. Boil the eggs till hard boiled.
2. Cool and shell the eggs.
3. Cover the eggs with half the turmeric, chili powder and salt.
4. Let this sit for 5-10 minutes.
5. Heat half the oil and add the eggs and cook till lightly browned.
6. Cover the potato with cling wrap and parcook in the microwave for 2 minutes.
7. Cool, peel and cut into cubes.
8. Drain the eggs on paper towels and set aside.
9. Add the remaining oil the pan and add the cumin seeds and garlic.
10. Cook briefly and add the shallots and cook lightly till translucent.
11. Add the potatoes, with the remaining salt, chili powder and turmeric and the black pepper, cumin-coriander powder and cook on medium heat stirring well for 10 minutes till the potatoes are well browned.
12. Add the tomatoes and peas and green chillies and cover and cook for another 10 minutes on low till the potatoes are very soft.
13. Cut the eggs in half.
14. Stir the eggs gently into the curry.
15. Garnish with the cilantro, almonds and the cheese.
Enjoy!
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