You’ve got red ones and green ones, baby blue, sunny yellow and golden orange ones. Exactly what do you do with all the eggs the kids dyed for eggs or got in their baskets?

Here is an easy Indian curry recipe that is quick and easy and delicious.

All you need are some hard-cooked eggs, yoghurt, canned potatoes and a lot of spices.

  • 1  19 - ounce can of  potatoes with  liquid
  • 4 Tablespoons clarified butter, aka, ghee*
  • ¼ cup vegetable oil, olive, mixed with 1 Tablespoon of ghee
  • 2 crushed bay leaves
  • 4 cardamom seeds, crushed ( removed them from their papery covering; you only want the black seeds)
  • pinch of cumin seeds
  • 1 inch gingerroot, peeled and chopped
  • 3 gloves of garlic, minced
  • 2 large yellow onion, finely diced


  • 1 canned diced tomatoes, drained
  • 1 ½ teaspoon ground cumin
  • 1 ¼ teaspoon ground coriander
  • 1 teaspoon of cayenne, more or less depending on whether you like a fiery or mild curry
  • ¼ teaspoon of garam masala, commercial or make your own*
  • 1 teaspoon ground turmeric
  • 1 star anise
  • A pinch (or more) of sugar, cinnamon, ground cloves and paprika
  • 1 cup potato liquid
  • 1 chicken bouillon cube
  • salt and pepper to taste
  • ¾ cup of plain yoghurt

Slice the hard boiled eggs into halves and gently fry in oil in a frying pan until golden brown. Sprinkle generously with turmeric and add a dash of salt while cooking. Remove eggs to a paper towel covered plate.

Next fry the potatoes in the same pan, adding butter or oil, as necessary to keep them from burning. Fry until they are golden brown. Remove potatoes to a separate paper towel covered plate to drain.

In another large frying pan, heat ghee and add cumin seeds, cardamom, bay leaves, coriander, gingerroot, garlic and onion. Stir and cook on a medium heat for about 2 minutes.

Add tomatoes and all the ground spices and cook a few seconds before adding the potato liquid and the chicken bouillon cube. Add potatoes and cut for about 10 minutes. Add salt and pepper and taste. Adjust seasonings as you lie.

Remove from heat and stir in yoghurt.

Add hard-cooked eggs and return to simmer for about 8 minutes.

Sprinkle with chopped coriander leaves.

Serve with boiled rice, chapattis and lemon pickle on the side.

*You can buy commercial ghee and garam masala. You can just as easily make your own, if you have the time, and keep in on hand for your next curry. Ghee makes fabulous fried potatoes.

You will need:

2 pounds of unsalted butter.
a colander or sieve covered with fine cheese cloth.

In a clean dry pan, melt the butter over low heat until it foams on top.

Skim off the foam and discard. Continue cooking until most of the solids have sunk to the bottom of the pan and you can see through the clear yellow liquid.

Remove from heat, sprinkle with a little salt which will help any remaining milk solids to sink to the bottom.

Place the colander/sieve over another pan and pour the liquid butter through the cheese cloth into the new pan.

Heat this liquid butter over medium heat for another 10 to 15 minutes.

Cool and store in a covered jar in the refrigerator; the ghee will now keep for several months.

Garam masala
To make this roasted spice mixture at home, you will need:

1  6 or 7 inch cinnamon stick, broken into one inch pieces
½ cup whole cardamoms¼ cup black peppercorns
¼ cup of whole cloves, ¼ cup whole cumin seeds
¼ cup whole coriander seeds.

Preheat oven to 200°

Combine all the spices in a baking dish and roast in oven for 20–30 minutes, stirring frequently.

Discard the papery cardamom covering and finely grind the spice mixture in a blender, spice mill or coffee grinder.

Stored in an airtight container in a cool, dry pantry, this mixture should keep its flavor for up to three months.

Till next time.

Melkam Megeb. Bon appetit. Buen provecho. Mànmàn chī! Guten Appetit! Dober tek! Selamat makan! Nush olsun! Svādiṣṭ khānā