This is a great way to use up potatoes left over from a previous meal. Oh and eggs. To make it vegan, just skip the eggs. A quick tip – book the eggs and potatoes in the same pan if you’re using raw potatoes.
1 or 2 hard boiled eggs per person
A few potatoes boiled and chopped up
Tin tomatoes or passata
Celery, 2 or 3 sticks, diced
Ginger – 1 tsp fresh or frozen
Garlic – 1 tsp fresh or frozen
Cumin seeds – 1 tsp
Turmeric – 1 tsp
Chilli powder – 1 tsp or a small fresh one chopped
Masala powder (optional) – 1tsp
Salt & pepper to taste
Boil the potatoes (10 minutes till al dente) and eggs (7/8 minutes till you’re happy they’re done).
Brown your onion and toast the cumin seeds, add the ginger and garlic and leave to mingle for 5 minutes. Add your spices and season to taste.
Pour in the tomatoes, mix and cook for 5 or 6 minutes. Drain the potatoes and add them and the celery. Mix in well and simmer.
When your eggs are done, run them under a cold tap, peel and slice. Add them to the pan for a minute and spoon some of the sauce over them.
Serve. You can add raita or yoghurt to serve or your choice of Chutney etc. I don’t tend to serve it with rice because of the potatoes but it’s up to you. I do like a piece of naan to dip.
This is based on a recipe from my lovely work wifey whose family come from Gujarat in India. You can use different vegetables to bulk it out and it tastes just as good reheated the next day minus the eggs.