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Spicy Egg and Potato Stew

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
2 servings
Dinner Indian
Spicy Egg and Potato Stew
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 2 onions, peeled and quartered
  • 3 tomatoes, quartered
  • 2 small green chile peppers
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper, or to taste
  • salt to taste
  • 2 cups water
  • 1 large potato - cooked, peeled, and cut into 1-inch cubes
  • 6 hard-cooked eggs, quartered
  • 2 tablespoons chopped fresh cilantro
Instructions
1
Preheat the skillet over medium heat and add 1 tablespoon of oil. Introduce sliced onions into the pan, stirring constantly until they become soft and translucent, approximately 5 minutes. Lower the heat to medium-low; continue cooking, stirring occasionally, until onions have turned golden, taking around 10 minutes more.
2
Take the pan off the heat source and set it aside. Transfer cooked onions to a food processor bowl; blend onions, tomatoes, and green chiles into a smooth consistency.
3
Add the remaining 2 tablespoons of oil to the same skillet over medium heat. Introduce the onion mixture carefully, as it may splatter during cooking. Cook and stir for 2 to 3 minutes. Add garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt to the mixture. Cook and stir until the oil separates from the mixture, approximately 5 minutes.
4
Pour water into the skillet and bring the sauce to a boil. Add cubed potatoes; gently stir in eggs. Lower the heat to low and simmer until the sauce thickens slightly, around 10 minutes. Remove from heat. Garnish with cilantro before serving.