- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 2 tablespoons vegetable oil, divided
- 1 onion, finely chopped
- 1 (1-inch) piece ginger, peeled, finely chopped
- 4 garlic cloves, finely chopped
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 medium russet potatoes (about 1 pound), cut into 1-inch chunks
- 1 (14.5-ounce) can cherry or diced tomatoes
- 1 1/2 teaspoons kosher salt
- 8 hard-boiled eggs, peeled
- Cilantro leaves with tender stems (for serving)
- 1/4 cup plain yogurt
- Steamed basmati rice or naan (for serving)
- A spice mill or a mortar and pestle
- Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20–25 minutes.
- Stir to combine (it’s okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.