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My mom’s recipe for egg curry in a traditional tomato-onion base —eat with jeera (cumin + ghee) rice. The amounts listed are my estimates since I’ve never cooked this according to a recipe—tweak accordingly.
1Hard-boil eggs; peel, slit halfway through, and set aside. Chop and boil potatoes till done. Also dice/puree tomatoes and onions (don’t combine).
2Heat oil in wok/saute pan. Add cumin seeds and let splutter. Add ginger and stir. Add onions and cook on high heat till brown and oil begins to separate from mixture. I like to think of it as frying the onions to death.
3Add tomatoes and continue cooking on high, again till oil begins to separate. The mixture should look like a dryish rust-colored paste.
4Add chili powder, cumin, turmeric, coriander. Mix well. Lower heat, add enough water to make thick gravy, and stir till well mixed.
5Add salt to taste. Bring to a simmer and add eggs and potatoes. Let simmer for a few minutes. Add garam masala, mix well.
6Garnish with cilantro; serve hot with jeera rice (cook cumin seeds in ghee, add to basmati rice with salt, and cook rice).
Former Chowhound associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.