Egg curry

Method

1. 1 Boil the eggs for 9 minutes, peel them, then toss them with turmeric powder and salt.
2. 2 Fry the eggs in mustard oil for 3 minutes until the outside is golden brown and pitted; this pitting helps the sauce adhere to the egg.
3. 3 Fry the halved potatoes in the oil for 6 minutes until golden brown around the edges.
4. 4 Sauté bay leaves, onions, and ginger for 8 minutes, then add tomatoes and chili powder and cook for 6 minutes.
5. 5 Add 300 ml of water, cook the potatoes for 12 minutes, then add the eggs during the last 5 minutes and sprinkle with garam masala.

With an appliance

• Pressure cooker 35 min

  Replace the potato cooking step in step 5: add 300 ml of water and cook the potatoes under high pressure for 4 minutes, then quickly release the pressure; open the lid and add the eggs, simmering for 5 minutes to prevent the eggs from becoming tough.