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Indian Food for Thought: Potato and Egg Curry
When you think of Indian food, the first thing that pops in most people's minds is ... yes, curry. Curry is like a type of sauce that is served as a main dish, perhaps a better idea of it is as a soup. It has a complex mixture of ground and whole spices and often has capsicum, giving it that spicy zing. Not to mention, curries can be vegetarian or have various types of meat. Also, curries can be wet or dry. Wet, meaning that it is like a thick soup like consistency. Dry, in the sense that the meat or vegetables have been cooked in spices and the liquid has evaporated. Curries are often served with traditional Indian flatbreads like roti or naan, and with rice.
Curries are notorious for being complicated and lengthy, but journeying back on my Indian roots, I have devised a very simple and economical curry recipe that is perfect for the inexperienced cook.
What You Will Need
- 500g of diced potatoes
- 1 tablespoon of olive oil
- 1 sliced onion
- 1 diced tomato
- 4 cloves of minced garlic
- 1 teaspoon of ginger powder *
- 1 tablespoon of curry powder*
- 1 capsicum (you can omit it , if you do not have a spicy palate)
- 100ml of tomato sauce*
- 300 ml of water*
- Two hard boiled eggs, cleaned and peeled
*Note: Ingredients marked with an asterisk (*) can be altered to one's taste.
- Dice potatoes to even sized chunks.
- Coat the bottom of a pot with olive oil and add the potatoes.
- Cook till golden.
- Add garlic and onions and cook till onions are translucent.
- Add curry powder, ginger powder, capsicum, and salt.
- Mix well so that the potatoes are covered in the spices.
- Add tomatoes and tomato sauce.
- Add water till it covers the potatoes.
- Let it simmer on low heat till most of the liquid thickens.
- Once thickened, remove from heat to bowl and add sliced eggs.
**Note: You don't need an Indian flat bread to accompany this dish. You can eat it with bread or even pita.**