indian eggs and potatoes (unday aur aloo)
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Recipe type: main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cloves garlic, peeled
  • 1-inch cube of fresh ginger, peeled and coarsely chopped
  • 1¼ cups + 2 tablespoons water
  • 1 pound potatoes, peeled (I used organic Yukon Golds from a friend's garden)
  • 6 tablespoons oil
  • 2 small onions, peeled and finely chopped
  • ⅛ teaspoon cayenne
  • 1 tablespoon ground coriander
  • 1 teaspoon plain flour
  • 4 tablespoons yogurt
  • ½ can tomatoes (about 1 cup)
  • 1¼ teaspoons salt
  • ½ teaspoon garam masala
  • 1 tablespoon chopped fresh coriander (cilantro)
  • 4 hard boiled eggs, peeled*
Instructions
  1. Blend the garlic, ginger and 2 tablespoons water in a food processor until you have a paste. Cut the potatoes into julienne strips: ½ inch by ½ inch by 1.5 inches.** Heat the oil in a large frying pan over medium-high heat. When hot, put in the potatoes. Turn and fry them until all sides turn golden brown. The potatoes should not cook through. Remove them with a slotted spoon and put aside on a plate.
  2. Put the onions into the same oil. Stir and fry until they turn medium brown. Now put in the garlic-ginger paste. Stir and fry for a minute. Put in the cayenne, coriander and flour. Stir for a minute. Put in 1 tablespoon of the yogurt. Stir for about 20 seconds or until it has been incorporated into the mix. Add all the yogurt this way (1T at a time). Now put in the tomatoes. Stir and fry for 2 minutes. Add 1¼ cup water and the salt. Bring to a boil, then cover the pan, turn the heat to low and simmer for 10 minutes.
  3. Add the potatoes to the sauce and bring to a simmer. Cover and continue to simmer for 10 minutes or until potatoes are just tender. (Uncover half way through if you want to reduce the wateriness of the sauce a bit. Add the garam masala and the fresh coriander. Stir gently to mix.
  4. Halve the eggs crosswise and carefully put them into the frying pan with the cut sides up. Try not to let the yolk fall out. Spoon some sauce over the eggs. Simmer for 5 minutes and serve.
Notes
* Do you want to perfectly boil your eggs, so that the yolks are a sunny yellow, not even a hint of sallow green creeping in? I have your answer on my "perfect hard boiled eggs" post -- coming up. ** Aren't these more like "batons" and not the dainty-sounding "julienne strips?" How about we call them "sticks." Or "rods."
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/indian-eggs-and-potatoes/