Egg And Potato Curry Recipe

Name: Egg And Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, divided; 2 onions, peeled and quartered; 3 tomatoes, quartered; 2 small green chile peppers; 2 teaspoons garlic paste; 2 teaspoons ginger paste; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon garam masala; 1/2 teaspoon ground turmeric; 1/2 teaspoon cayenne pepper, or to taste; salt to taste; 2 cups water; 1 large potato - cooked, peeled, and cut into 1-inch cubes; 6 hard-cooked eggs, quartered; 2 tablespoons chopped fresh cilantro (optional)

Servings: persons

3 tablespoons vegetable oil, divided
2 onions, peeled and quartered
3 tomatoes, quartered
2 small green chile peppers
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper, or to taste
salt to taste
2 cups water
1 large potato - cooked, peeled, and cut into 1-inch cubes
6 hard-cooked eggs, quartered
2 tablespoons chopped fresh cilantro (optional)

1
Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
2
Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
3
Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
4
Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, divided, 2 onions, peeled and quartered, 3 tomatoes, quartered, 2 small green chile peppers, and more.

Yes, Egg And Potato Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg And Potato Curry

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