Happy Muslim Mama: Egg and Potato Curry (or Aloo Andey)

This is something my husband often throws together when there isn’t much time to make anything.

Ingredients:

1 Onion – diced2 tomatoes – diced2 green chilli’s – chopped finely (I use bullet) increase or decrease to suit.5 eggs – Lightly whisked1 level teaspoon salt1 level teaspoon garam masalaPinch black pepper½ teaspoon red chilli powder1 large potato, peeled and diced into small piecesHandful chopped coriander½ cup water

Method
Sauté onions in oil until slightly translucent. Add green chilli’s, tomatoes, coriander, spices and salt and sauté a little further until tomatoes are softened. Add water and potatoes, cover and leave to cook on medium heat until potatoes are cooked through and the water has mostly evaporated. Turn heat to low and add eggs. Stir lightly, cover pan and leave for eggs to cook through (approx 10 minutes – check after 5 minutes to ensure not sticking to bottom).

Serve with chapatti.