Egg can be cooked in variety of ways it is not only fried or used in salads but also used to make curry. In Pakistani cuisine, egg curry is very much common, the curry for this recipe is almost same as other curries. Addition of potatoes in the egg curry makes it more delicious and attractive for potato lovers. This recipe is very easy to prepare in just 30-40 minutes and best for 4 people serving.

Ingredients:

3 mediums size potatoes (peel and cut each of them into 4 pieces)
1 cup curry paste
2 cinnamon sticks
2 green cardamoms
1 black cardamom
4 cloves
Salt to taste
1 tspn black pepper powder
1/2 tbspn cumin powder
1 tspn hot mix spice powder
4-6 tbspn oil
4 hard boiled eggs
water as required

Procedure:

1. Heat 3 tbspn of oil in a sauce pan and roast cinnamon, cardamoms and cloves in the oil.
2. Now add curry paste, potato and 2 cup water to cook them together on medium flame for 10-15 minutes. If necessary add more water in between so that potato become tender.
3. When potato become done, cook the gravy on high flame so that oil starts to separate from the gravy.
4. In a frying pan, heat rest of the oil and shallow fry the boil eggs for just 2 minutes.
5. Now add 2-3 cups of water according to your need that how much thick gravy you like, stir well and then add boil eggs, cumin powder, black pepper and hot mix spice powder to the curry. Cover the pan and let it cook on slow heat for 5-8 minutes more.
6. When the curry looks red and oil appears on the surface of it, turn off the flame and dish out the delicious egg curry in serving bowl. Garnish the egg curry with some coriander leaves and enjoy it with naan.