Recipe
Why make it
Tender potatoes and turmeric-crisped boiled eggs in a light, cumin-scented tomato gravy. It is a budget-friendly lunch that comes together with pantry staples and goes well with roti or rice.
Serves 4
+ 8 more in the full recipe
Step 1 of 10
Place the eggs in a pot, cover with cold water and bring to a boil. Reduce the heat and simmer for 10 minutes for firm yolks.
Step 2 of 10
Move the eggs to a bowl of cold water for 5 minutes, then peel them. Use a small knife to make 3 shallow slits in each egg so the masala can cling to it.
Step 3 of 10
Heat 1 tbsp oil in a small frying pan over medium heat. Stir in 1/4 tsp turmeric and a pinch of salt, add the eggs and turn them for 2 to 3 minutes until golden and lightly blistered. Set aside.
Step 4 of 10
Heat the remaining 4 tbsp oil in a deep pan over medium heat. Add the cumin and nigella seeds and let them sizzle for 20 seconds until fragrant.
Step 5 of 10
Add the onion and fry for 7 minutes, stirring often, until soft and light golden. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
The last 5 steps are in the full recipe.
Cook’s tip
Cut the potatoes to the same size so they cook evenly. Leave a few pieces slightly smaller if you like some to break down and thicken the gravy.
Ready to cook?
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