Bengali Egg Curry

Have been on a real cooking slump. Egg curry, though, is simple and so easy to prepare!

Picture is a little hazy, but decided to put it up nonetheless, so that you can get an idea of the consistency of the curry.

Prep time: 30 minutes

Ingredients:

2 onions, 1 chopped fine, and 1 (for puree)

1 large potato, peeled and cut into 6 pieces

3 eggs, boiled

1/2 tomato chopped

1" piece ginger

3 garlic cloves

1/2 tsp chilli powder

1/2 turmeric

1/2 tsp garam masala

1 bay leaf, 2 cloves, small piece cinnamon, 2 cardamoms

1/2 tsp sugar

1/4 cup milk

Boil they eggs, and shell when cooled. Using a small pan, spray with PAM or 1/2 tsp oil and let heat. Add the whole boiled eggs and saute till the outer skin of hard boiled eggs browns a little. Cut into halves and set aside.

In a blender, puree 1 onion, ginger and garlic into a fine paste.

Now, in a pan, heat oil and add the whole spices. When they are spluttering, add the 1 chopped onion and sugar and saute for 1 minute. Add the pureed onion, turmeric, chilli and garam masala powders, and saute on high heat for 6 mins. When the color starts changing to brown, you know it is cooked. Add the tomatoes, salt and potatoes with 1/2 cup water, and cover to allow the potatoes to cook. This took a while (10 minutes) and I had to monitor the water to prevent the curry from sticking to the bottom. When potatoes are done, add 1/4 cup milk and water as needed to create curry of desired consistency. Add the eggs. Serve hot with naan/ roti.