Egg and Potato Curry, adapted from this recipe
One of the obvious struggles Meena went through after she married George is what to cook him. While he did not heartily embrace her religion and other cultural behaviors, he seemed to bengingly accept at least her cooking. One of the dishes she put together for him on a regular weeknight was an egg and potato curry. This intrigued me, since I have never had it. It seemed slightly strange, but a great way to make a rich and interesting dinner when all you have around is the basics (and of course some spices and cilantro). I found this recipe by googling "Bangladeshi egg and potato curry." There are lots of variations out there, but they all seem fairly similar. This was a comforting but interesting dish.
3 - 4 medium potatoes, peeled and chopped into large pieces.1/4 cup oil, plus 2 tablespoons
1 large onion, sliced
1/2 tbsp grated ginger1/2 tbsp minced garlic
2 large tomatoes, chopped (you can also use 2 cups canned diced tomatoes)
1 cinnamon stick
1 cardamom pod
1/2 tbsp cumin seeds
1 tbsp salt (Or to taste)
1/4 tsp turmeric powder
3/4 tbsp red chili powder
1 1/2 tbsp coriander powder1 cup water
1/4 tsp garam masala powder
chopped cilantro to taste
- Hard boil the eggs, cool and peel (my method is to put the eggs in a saucepan, cover with water. Cover and bring to a boil. As soon as water is boiling, remove from heat, keep covered and let sit for 10 minutes).
- Heat the 1/4 cup of oil in a dutch oven or another high sided pan. Heat the oil until just smoking. Fry the eggs until golden on all sides.
- Remove the eggs and drain on a paper towel.
- Heat the two tablespoons of oil in a large skillet. Fry the onions until golden brown, about 10 minutes. Remove onions from skillet, keep oil in the pan.
- In a blender, combine the tomatoes, fried onions and cumin seeds. Blend until smooth.
- Heat the oil again, add the garlic and ginger paste, the cloves, the cinnamon, the cardamom. Add the tomato mixture and stir.
- Add the salt, turmeric, chili powder, coriander powder and water and stir.
- Simmer this mixture on medium low heat for 15 minutes, until it is drier.
- Add the potatoes, stir to coat them with spice mixture, add another cup of water (enough so that potatoes are covered). Cover the pan and cook on medium heat until potatoes are tender.
- If the curry is dry, add some more water to create a gravy.
- Add garam masala and cilantro and eggs, stir. Serve with more cilantro.