• prep: 25 min
• cook: 45 min
• total: 1 hr 10 min

servings:

While this easy curry is super satisfying served over rice or with naan, we wrapped it in some leftover crepes for a convincing dosa-like experience.

• 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

Click Here For Step-By-Step Instructions