Serves: 4
Total Calories: 1,338

1/2 cup Kerala Fried Onion Paste
1/2 cup Coconut Milk or store-bought
6 large eggs
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 tablespoon ground coriander
1/2 teaspoon Garam Masala
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
3 small russet potatoes, peeled and cut into 6 wedges each
1 1/2 to 2 cups water
1 teaspoon dried fenugreek leaves
1/4 cup finely chopped fresh cilantro, including soft stems
Freshly ground black pepper

1. Prepare the onion paste and coconut milk. Then place the eggs in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, then shell them and cut in half lengthwise.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, garam masala, cumin, paprika, turmeric, and salt and stir about 30 seconds. Then add the onion paste and the potatoes and cook over medium heat, stirring to roast the potatoes, about 5 minutes.

3. Add the coconut milk and cook about 5 more minutes. Then mix in 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender and the sauce thick, 10 to 15 minutes. (Add the remaining 1/2 cup water if the sauce is too thick before the potatoes are done.)

4. Mix in the fenugreek leaves and cilantro, then carefully add the halved eggs and simmer about 5 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,338
Calories from Fat: 1,061

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