Growing up this was a staple dish in my home. My mother loved curried eggs and aloo and would make it all the time. Now it’s a source of childhood comfort food for me and I get to share it with you. 🙂
- 2 pounds potato peel and cut into wedges
- 6 medium boiled eggs – shelled
- 1 tablespoon curry
- 1 teaspoon ground geera/cumin
- 1 teaspoon of ground massala
- 2 teaspoons mixed garlic
- 1 tablespoon finely chopped chadon beni (cilantro)
- 1 teaspoon finely chopped chives
- 1 onion – sliced
- 3 and 1/4 cups water
- 2 tablespoons vegetable oil
- 2 pimiento peppers chopped
- 1 teaspoon salt (or to taste)
In a skillet heat one tablespoon of oil. Add the boiled eggs and fry until the entire surface of eggs are a golden brown. Set aside.
In a pot, add one tablespoon of oil and allow it to heat up over medium heat.
Add the curry, geera, massala and 1/4 cup of water, and cook until all the water has evaporated, and a thick paste is formed.
Turn the heat to low, add the potatoes, chandon beni, garlic, onion, chives, pimiento peppers and salt and cook for a few minutes.
Add the remaining 3 cups of water and cook until the potatoes are tender.
Add the eggs.
Turn off the heat and serve with rice or a side dish of your choice. Enjoy!