My Number One Favorite Indian Recipe

1.  EGG CURRY (good for 4 to 6 people - or even up to 8 if you eat just a little)

You will need:

• 4 to 6 hard boiled eggs (shelled and halved or if you like quartered)
• 1 large onion (white or red) - peeled, sliced paper thin, and then chopped very fine (but don't put it in a blender please)
• 1 small can - tomato sauce (dont use tomato paste please - it is not the same as the sauce)
• 2 or three medium potatoes (half cooked - peeled, and cut into bite size chunks - set aside for now)
• 1 large spoonful vegetable cooking oil, or a mixture of peanut oil, gingili oil, or coconut oil - (but dont use olive oil for any Indian cooking please) - (we are making Indian dishes, not Italian dishes)
• 1 or 2 whole 3" green chilis - sliced or chopped and set aside
• 1 spoonful of fresh coriander leaves - chopped (this is for garnishing the curry just before serving it)

Spice List for this recipe: (if you need the Indian names for all the spices just email me)

• 1/2 teaspoon turmeric powder (if you are buying it from an Indian store ask for Haldhi)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon whole cumin seeds  (if you are buying it from an Indian store ask for Zeera)

In an empty teabag put the following: 4 or 5 whole green cardamoms, 4 or 5 while cloves, 1/2 " whole cinnamon stick  (after the curry is cooked - remove and throw away the teabag)  (Many people don't like to bite on a whole cardamom or clove or sinnamon stick)

• 1/4 teaspoon ginger powder
• 1/4 teaspoon mustard powder
• 1 large spoonful regular Madras Curry Powder (be careful Madras curry powder comes in hot, mild, and regular)
• 1 1/2 spoonful Coriander powder (if you are buying it from an Indian Spice store ask them for Dhanya)

METHOD:

• Add the cooking oil to a deep pot and turn on the flame to a medium high
• Add the onions, the teabag of the three whole cardamoms, cloves, and cinnamon, and let the onions cook till they are soft but not burned and lightly golden  (be careful - once the onions reach this stage if you leave it unwatched it will burn very quickly - so you need to add the other spices quickly and a spoon or more of hot water)
• Now add the cumin seeds and powder, ginger, chilis, and mustard and cook for 2 or 3 minutes till blended -add a little hot water at a time so that the spices are never dry - (they will burn and stick to the bottom of the pot if you dont keep mixing the mixture thoroughly at this stage of the cooking)
• Now add the curry powder and the coriander powder and a little water (NOTE: instead of water you can add a cup of coconut milk, or regular milk, or even regular yogurt, a little at a time when you cook the spices) But never, never, never, never ever add flour to make Indian curries. After the spices are blended you should be able to smell a blend of the spices now.
• Now add the tomato sauce and all the potatoes and jsut mix it and let it cook on a slow fire till you can easily pass a fork through the potatoes.
• Finally add the quartered boiled eggs - shake the pot but do not mix or it will break the eggs up - serve hot - and garnish with the fresh coriander leaves.

This curry is best eaten with Nan, Chapati, or with Rice.
ENJOY!  let me know how it tastes.

A little info about why imade this blog

Hi! Everyone!
I made this blog jsut to share my favorite recipes for making simple Indian Curries and other delicious Indian food using simple ingredients and...others i will detail as i develop this blog.
i am new and a real blog-dummy in every sense of the word - i never understood computers, i still have a hard time with making simple pages and it took me more than three hours guessing and trying and redoing till i finally reached this page. 
Anyway, Indian food is easy to make.  Really!  You just need to stock your kitchen with a few spices that you can find in almost every supermarket.  And if you cannot, then i will give you a couple of addresses of some Indian Grocery and Spice stores where you can get every Indian spice imaginable. 
Are you ready to try my first recipt?