Scrambled Eggs & Potato Curry

Directions

• Peel and cut your potatoes into1-1½ cm diced cubes. Wash the potatoes and set aside to drain.
  
• Take a mixing bowl and crack the eggs into the bowl. Whisk the eggs together and set aside.
• Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally; until it starts to sizzle and it releases it’s natural oils.
• Add the diced potatoes to the tarka masala, and stir, making sure you coat all the potatoes evenly. Turn down the heat and cook them slowly for approximately 15/20 minutes. Prick with a fork to see if the potatoes are almost cooked. For this dish – I added approximately 300/350ml of water to the pan in stages, to ensure the potatoes did not stick to the pan whilst they were cooking slowly.
• When the potatoes are cooked, add the eggs to the pan and mix thoroughly, so the eggs start to resemble a scrambled consistency. Cook for a further 2/5 minutes until the eggs and potatoes are soft and ready to eat.
• Remove the curry from the hob and serve.
  Optional – Garnish with fresh coriander