A fragrant tomato and onion-based gravy from the Indian state of West Bengal is exactly what you need for a warm, hearty lunch. This goes perfectly with parathas or steamed rice
|Prep time||20 minutes|
|Cook time||35 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Heat a little oil in a large wide frying pan or pot over a medium-high heat and sauté the onion, 3 crushed garlic cloves and ginger together until soft and translucent.
Add all the spices to the pan and sauté for 5 minutes, until fragrant.
Toss in the cubed potatoes and cover with the tomato paste, coconut milk and tinned tomatoes.
Cook over a medium heat for 20-30 minutes or until the liquid has slightly thickened.
Season with salt and pepper.
Gently place the eggs in the curry and cook for a further 5 minutes over a low heat.
Serve with rotis or any bread of your choice and coriander.