Spicy Pakistani Potato and Egg Curry

Preparing the Ingredients 1. Boil the eggs, peel, and halve them. Set aside. 2. Peel the potatoes, cube them, and parboil until slightly tender. Set aside. 3. Prepare all the vegetables: chop the onion, garlic, green chili, tomato, and cabbage.

Making the Curry 1. In a large pan, heat oil over medium heat. Add the chopped onion, garlic, ginger, and green chili. Saute until the onions are translucent. 2. Add the diced tomato, cabbage, and peas. Cook until the vegetables are slightly tender. 3. Add the parboiled potatoes and boiled eggs to the pan. Stir gently to combine.

Creating the Curry Sauce 1. In a bowl, mix yogurt, milk, and lemon juice until smooth. 2. Pour the yogurt mixture over the vegetables and potatoes in the pan. Stir well to coat everything evenly. 3. Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt to taste. Stir to combine all the flavors.

Simmering and Serving 1. Simmer the curry on low heat for 15-20 minutes, allowing the flavors to meld and the sauce to thicken. 2. Once the potatoes are cooked through and the sauce has reached the desired consistency, turn off the heat. 3. Garnish with freshly chopped coriander leaves. Serve hot with rice or naan bread.