Egg curry is my comfort food. In fact, as I'm sitting and typing this out, there is a steady drizzle outside, and I can't wait to get home and make some hot spicy egg curry for dinner. I make two types of egg curries - the 'red' egg curry and the 'white' egg curry - now this is nowhere close to the Thai style of naming curries red and green, but my white egg curry gets its name only because it doesn't contain turmeric, red chilli, and has a relatively milder gravy with only ginger and garlic.
This recipe, however, is the red curry, and it's perfect for rainy weather, when it's dampy and windy outside, and you have a warm meal in front of the TV and curl up in bed later with a good book.
The ingredients are:
2 hard-boiled eggs
Potatoes - chopped into cubes
Tomato puree (I always use fresh tomatoes and puree them in my blender because I don't like off-the-shelf pastes and purees but feel free to use the ones available with your grocer, they add good color to gravies)
Powdered clove, cinnamon, and green cardamom (yes you got it, my trademark garam masala).
Dried red chillies
The method is:
Roll the boiled eggs in turmeric and chilli powder and shallow fry them. This ensures that your eggs have a crusty skin and also adds flavour to them. Keep aside.
Add some more oil to the kadhai and add dried red chillies and bay leaves till they splutter. Fry the potato cubes for 2-3 minutes until the sides become crisp, and to this, add onion paste, garlic paste, and ginger paste. Keep frying until the fat leaves the sides, and add turmeric powder, red chilli powder, salt, sugar, and the garam masala.
Add water to this and reduce heat to simmer. Once the gravy comes to a boil, and the potato cubes have become semi-soft, add the eggs to this. Keep on simmer until potatoes are boiled. Remove from heat and serve.