Serving the Guest: A Sufi Cookbook
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Eating on a dastar-khwan (an eating-cloth spread on the ground) is most beneficial. Muhammad and Isa both ate on a red dastar-khwan; 'Isa's descended from heaven. One who takes a meal on a red dastar-khwan will get the benefit of a hundred good works for every morsel, and will be 'Isa's neighbor in paradise.
Egg & Potato Curry
Total time: 1-½ hours
12 medium-sized eggs
6 cups potatoes, peeled and cubed
½ cup ghee or butter (1 stick butter)
3 cups coarsely chopped onions
¼ cup minced garlic
1-½ tsp. turmeric
1 tbsp. chili powder
1 tbsp. ground coriander seeds
1 tsp. pepper
2 tsp. salt
2 tbsp. Water
10 whole cloves
¾ cup yogurt
4 cups water
3 cups tomatoes, seeded and chopped
¼ cup finely chopped cilantro

Put the eggs in a single layer in a large, wide-bottomed pot. Cover with cold water, bring to a boil, and boil for 10 minutes. Remove from the heat and plunge the eggs into cold water to stop the cooking process. Once they are cool enough to handle, remove the shells.

While the eggs are cooking, prepare the potatoes and set them aside in a bowl, covered with cold water.

Melt the ghee or butter in a large, heavy pot. Fry the onions for about 5 minutes, until golden. Blend the garlic, turmeric, chili powder, ground coriander, salt and pepper with 2 tbsp. water, then add this to the onion, and continue to fry until the mixture is dry. Drain the potatoes and turn them into the pan with the cloves, yogurt and 4 cups of water. Bring to a boil, reduce the heat and simmer, covered, for 20 minutes. Add the eggs either whole or cut in half, and simmer for another 10 minutes; and the tomatoes and simmer for another 5 minutes. Remove the curry to a serving platter and garnish with chopped coriander.