Serves 8
• spice paste
• 1 large onion, grated
• 2 cloves garlic, minced or crushed
• 1 tsp. crushed dried red chilis
• 1 Tbs. peeled and grated fresh ginger
• 2 tsp. minced green chilis
• ½ tsp. ground turmeric
• ½ tsp. ground cumin
• 2 tsps. ground coriander
• 2 Tbs. water
• ½ tsp. salt, and more to taste
• 2 lbs. potatoes
• 3 Tbs. vegetable oil
• ⅔ cup water
• 3 large tomatoes, cut in thin wedges or chopped
• 2 bay leaves
• 7 hard-boiled eggs
1. Combine all the ingredients for the paste and pound them together in a large mortar or blend them for several minutes in a blender or food processor.
2. Scrub the potatoes and cut them in 1-inch cubes, then sauté them in the vegetable oil, stirring constantly until they start to show some color, about 10 minutes. Add the spice paste and continue stirring over medium heat for another 5 minutes.
3. Add ⅔ cup water, the tomatoes, and the bay leaves, stir, cover, and simmer over low heat for 20 minutes. Uncover the curry and simmer another 10 minutes, stirring occasionally.
4. Coarsely chop the hard-boiled eggs, add them to the vegetables, and stir over low heat for several more minutes, just until the eggs are heated through. Add a little more salt if needed, and serve.
