Curried potatoes and eggs

2-3 medium onions, chopped
6 hard-boiled eggs, chopped
3 cups cooked fingerling potatoes, sliced 1/8 inch thick
1/2 cup tomato sauce
1 cup plain yogurt
grapeseed oil
salt
black pepper
garlic powder
Penzeys garam masala (coriander, black pepper, cardamom, cinnamon, charnushka/kalonji, carroway, cloves, ginger, nutmeg)
Penzeys tandoori seasoning (coriander, cumin, paprika, garlic, ginger, cardamom, saffron)
Penzeys sweet curry (turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cloves, cardamom, black and red pepper)
1/2 Tbsp honey
splash orange juice
finely chopped fresh dill
Optional: 1/4 cup finely chopped toasted almonds, or 1/2 cup toasted cashews


In a hot pan, fry onions with oil, salt, and spices. Set aside onions when transluscent. Add oil to the pan, and fry potatoes with salt, spices, and orange juice. When potatoes are starting to brown slightly, add yogurt, tomato sauce, eggs, onions, salt, spices, honey, black pepper, and optional nuts. Mix together and cook until sauce is slightly reduced, adding water if sauce reduces too far. Stir as needed to prevent scorching. When ready to serve, sprinkle dill on top. Can be served hot, warm, or chilled.

Salt and spices should be added at every stage, since the onions, potatoes, eggs, and yogurt will all tend to mute the spices. The honey is not to make the dish sweet, but to counteract the sour flavor added by the yogurt.