Ingredients

Method

• 6 small or 3 large potatoes, peeled and cubed
• 2 T ghee
• 1 onion, finely diced
• 1 t garlic, minced
• 1 t ginger, minced
• 2 T curry paste
• 8 curry leaves
• Woolworths chilli oil, for frying
• 4 free-range eggs

Method

Ingredients

1. Boil the potatoes in salted water until just soft but still firm, about 15 minutes.

2. Melt the ghee in a pan and cook the onion over a medium heat until soft and golden. Add the garlic, ginger, curry paste and curry leaves and potatoes and cook for 5 minutes. Add a a little water if necessary.

3. Fry the eggs in the chilli oil to your liking. Serve the eggs with the potatoes.

Cook's note: This is a great way to use up leftover roast potatoes.

FOR DINNER Add dhal and mint-and-cucumber raita and serve with warm rotis.

Find the recipe for dhal here.

Find more potato recipes here. 

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira