Ingredients (serves 4)

• 1 medium onion finely chopped
• 1 1/2 cup cooking oil
• 400 gram diced tomato
• 1/2 tsp ginger garlic paste
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1/2 tsp nutmeg powder
• 1/4 tsp cinnamon powder
• 1 1/2 tsp salt or to taste
• 3 potato medium (peeled and cut into 8 pieces each)
• 1 litre water
• 3 eggs boiled (peeled and cut into 2 pieces in oval shape)
• Fresh coriander for garnish

Method

1. Heat oil in a deep pot and add onion to fry. Fry until tender and light golden then add ginger garlic paste and fry for 1 minute.
2. Add tomato and all spices and cook on slow heat for 10 minutes.
3. Add 1/4 cup of the water and cook for 5 minutes then take it off from stove and blend with a stick mixer until smooth.
4. After blending put back on the stove and add the potatoes and cook on low/slow heat for 15-20 minutes or until the potatoes are tender.
5. Add remaining water and cook on medium heat for desired gravy and for the oil to come up.
6. Now dish out the gravy, add the boiled eggs and garnish with coriander. Serve with rice or bread.