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The literal Hindi translation for garam masala, "hot spices," refers to its intensity and pungency rather than level of heat. The blend of spices is commonly used in North Indian cuisine and can be purchased in some grocery stores or Indian markets or blended at home.
3 tablespoons vegetable oil, divided
1 one-inch piece fresh ginger root, peeled and grated
2 cloves garlic, minced
1 small red onion, diced
1/2 teaspoon turmeric
2 tablespoons coriander, ground
1 teaspoon garam masala (See recipe)
11/2 cups water, divided
1 small red onion, thinly sliced
1 large baking potato, peeled and cut into 8 wedges
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1 cup coconut milk
8 large eggs, hard boiled and peeled
1 tomato, cored and cut into eight wedges
2 tablespoons fresh cilantro, chopped
Salt and freshly ground black pepper, to taste
Cooked rice, optional, for serving if desired
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