Pakistani Aloo Anday Curry with Roti

Ingredients

• 6 large eggs
• 1 lb potatoes, cut into 1-inch cubes
• 4 roti or flatbreads
• 4 tbsp neutral oil, divided
• 2 large onions, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced
• 1 1/2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• 2 green chilies, slit
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Lower the eggs into boiling water and cook for 9 minutes, then move them straight into iced water for 5 minutes and peel them.
2. Prick each peeled egg two or three times with a fork or score it lightly. Those scores let the masala penetrate an otherwise sealed surface.
3. Heat 3 tablespoons of the oil in a heavy pan over medium heat and cook the onions with a pinch of salt for 12 minutes, until deep golden.
4. Browning the onions properly is the whole foundation. Pale onions leave the curry thin and sweet rather than deep and savoury.
5. Add the garlic, ginger, chilies, cumin, turmeric, and coriander and stir for 1 minute.
6. Add the tomatoes and cook for 10 minutes, pressing them down, until they collapse completely and the oil separates and pools at the edges of the pan.
7. Add the potatoes and 1 1/2 cups water, cover, and simmer for 20 minutes, until the potatoes are tender and the sauce has thickened.
8. Fry the peeled eggs briefly in the remaining oil until blistered, then add them to the curry with the garam masala and simmer 5 minutes. Serve with roti and cilantro.

Allergen note: Contains egg and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.