| Grocery list (for 2 persons): |
|---|
• 1 teaspoon of cumin seeds • 1 cup of rice and sufficient water to cook it • 4 eggs • 2 potatoes, in 1 cm cubes • 2 cloves of garlic, chopped • 2 onions, chopped • 2 tomatoes, chopped • tablespoon each of: garam masala, turmeric powder, coriander powder, red chili powder • pinch of salt (to taste) • tablespoon of gingergarlic paste |
‘This dish tastes like home because of the Indian spices like garam masala and turmeric. You can cook this in no time and you can find all ingredients you need in the “toko”.’
Fry the cumin seeds and the rice – I like to use Basmati. When you really start to smell the cumin scent, add sufficient water and cook the rice until done.
Boil the eggs and potatoes. Peal the boiled eggs and fry them with the potatoes in sunflower oil until they are light brown. Take the eggs and potatoes out of the frying pan. Put aside for now.
Fry the garlic and onion in the remaining oil in the frying pan. When the onions turn light brown, add the ginger-garlic paste and stir well.
Add the chopped tomatoes, a pinch of salt, the garam masala, turmeric, coriander powder and red chili powder. Stir well for five minutes on a medium flame.
Add the eggs and potatoes and a cup of water. Cook for eight minutes and don’t forget to stir every now and then…
BINGO! Enjoy your North-Indian egg curry!
