Anglo-Indian Egg Curry

This is a modification of a recipe from Everyday Suppers.This tastes distinctly different from my usual egg curry recipe. The addition of cardamom powder as well as the milk makes this curry really creamy.

Serves 2

Ingredients:

2 eggs
2 potatoes
1tsp coriander powder
1tsp cumin powder
1tsp cardamom powder
1 tsp ginger garlic paste
1/2 tsp turmeric
1/4 tsp red chilli
15g butter
1 tbsp oil
1 medium onion
2 tbsp tomato puree
100ml milk
salt
coriander leaves

Method
1.Cook the eggs in boiling water for 8 mins. Drain,cool and shell.Set aside.
2.Cook potatoes in boiling salted water for about 6 mins.Do not overcook.
3.Put a frying pan over medium heat.When hot add dry spices and lightly toast.
4.Add butter and oil and when it fizzes add ginger-garlic paste, onion. Fry for around 10 mins until they start to brown.
5.Add potatos, tomato puree and milk to the pan until warm through. Add salt to taste. Quarter the eggs and add to the pan.
6.Garnish with coriander leaves and serve with Rotis or Rice.