Tomato, Potato, and Egg Curry

Instructions

1. 1

   Peel and cut the potatoes into bite-sized cubes. Finely chop the onion and dice the tomatoes.

2. 2

   Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 8-10 minutes. Remove the eggs, cool under cold water, peel, and set aside.

3. 3

   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.

4. 4

   Add the curry powder and chili powder to the onions, stirring for 1 minute until fragrant.

5. 5

   Add the diced tomatoes and cook for 3-4 minutes until they soften and release their juices.

6. 6

   Add the potato cubes and salt. Stir well to coat the potatoes with the spices and tomatoes.

7. 7

   Pour in about 200 ml of water, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

8. 8

   Cut the boiled eggs in half and gently place them into the curry. Simmer for another 2-3 minutes to heat the eggs through.

9. 9

   Taste and adjust seasoning if needed. Serve hot with rice or bread.