Potato and Egg Curry

Ingredients · 4 servings

• 600 gPotato
• 200 gEggs
• 4 gGround ginger
• 8 gCurry powder
• 6 gSalt
• 2 gBlack pepper
• 60 gButter
• 3 gCilantro, dried
• 10 gCilantro, fresh
• 60 mlWater (optional)

Equipment

stovetop, chef knife, colander, cutting board, pot, skillet, stove, wooden spoon

Instructions

1. 1
   Boil eggs

   Gather ingredients and tools, then bring a pot of water to a rolling boil over high heat and gently add the eggs. · 10 min

   When it is done: Eggs are hard-boiled when yolks are fully set.

2. 2
   Cook potatoes

   Add the salt and the potatoes to the same pot with the eggs and continue boiling until the potatoes are just tender. · 5 min

   What to look for: potatoes pierce easily

3. 3
   Toast spices

   Heat a small frying pan over low heat and toast the dried cilantro, ground ginger, curry powder, and black pepper until fragrant. · 2 min

   What to look for: aromatic and warm

4. 4
   Coat potatoes

   Drain the eggs and potatoes, add the butter to the pan of spices, stir until melted, then add the potatoes and coat evenly. · 3 min

   What to look for: potatoes glossy with butter

5. 5
   Add eggs

   Peel the eggs, chop into bite-sized pieces, add them to the pan, and gently toss with the spiced potatoes. · 2 min

   When it is done: Egg whites are firm and yolks fully set.

6. 6
   Moisten curry

   Add a small splash of water to the pan if the mixture looks dry, stirring just until everything loosens and coats well. · 1 min

   What to look for: sauce lightly clings

7. 7
   Finish and serve

   Stir in the fresh cilantro, adjust seasoning with salt if needed, cook briefly to combine, then serve warm. · 1 min

   What to look for: herbs wilted and fragrant