6 boiled eggs shelled
200 gms potato boiled, peeled and cut to chunks
5 tbsp mustard or vegetable oil
2 dried kashmiri chillies
1 inch cinnamon stick
1 bay leaf
1 tsp cumin seeds
180 gms white onion blended to a paste
2 inch ginger roughly chopped
3 garlic cloves roughly chopped
150 gms tomato finely chopped
1 tbsp tomato puree
1 tsp turmeric powder
1 tsp kashmiri chilli powder (or mild paprika)
1 tbsp coriander powder
1 tsp sugar
Salt to taste
300 mls water
Handful of coriander to garnish
Add the ginger and garlic to a blender with a splash of water and blend to a smooth fine paste. Set aside.
Heat 2 tbsps of oil over a medium heat in a frying pan. Add ½ tsp turmeric powder and cook for a couple of seconds followed by the boiled eggs. As the eggs fry the skin will crisp up slightly so shake the pan and until then for 2-3 minutes. Turn the heat off and set aside until you make the curry.
Heat the remaining oil in a heavy bottom medium sauce pan. Add the dried chilli, cinnamon, bay leaf and cumin seeds frying for a few seconds.
Now add the onion paste and fry over a medium heat for 7-8 minutes stirring frequently.