Egg and Potato Dry Masala with Green Beans

Steps

1. Prepare first: cube the potatoes, cut the green beans, chop the onion and tomato, mince the garlic, grate the ginger and chop the cilantro.
2. Place the eggs in a saucepan, cover with cold water, bring to a boil, then cover off the heat for 12 minutes until the yolks are fully set (160°F/71°C). Cool in cold water, peel and halve lengthwise.
3. Heat one third of the canola oil in a large skillet over medium heat. Sprinkle half of the turmeric and half of the chili powder over the oil, add the egg halves cut side down and fry 2 minutes until blistered and golden. Remove to a plate.
4. Add another third of the canola oil to the skillet with the potatoes and half of the salt. Cook, stirring occasionally, 10 minutes until browned at the edges. Remove to the plate.
5. Add the remaining third of the canola oil and the cumin; sizzle 30 seconds. Add the onion and cook 6 minutes until golden, then stir in the garlic and ginger for 1 minute.
6. Stir in the coriander, the remaining turmeric, the remaining chili powder and the tomato; cook 4 minutes until the tomato breaks down into a thick masala.
7. Return the potatoes, add the green beans, the water and the remaining salt. Cover and cook on medium-low 10 minutes until the potatoes are tender, then uncover and cook 2–3 minutes until the liquid is gone and the masala clings.
8. Nestle the egg halves into the skillet and toss gently for 1 minute to heat. Drizzle with the lemon juice and scatter the cilantro.
9. Serve with the warm pita wedges.