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: 1 large onion; 2 medium size tomatoes; Spices; 1/2 teaspoon salt (add more before serving if needed); 1 teaspoon garam masala; 3/4 teaspoon cumin powder (zeera); 1 1/2 teaspoons coriander seeds, powder (dhania); 1 teaspoon crushed red pepper; 1 1/2 teaspoons turmeric powder (Haldi); 2 small green chilies; 4 cloves garlic; 1 small piece fresh ginger (slightly smaller than half a pinky finger); 1 teaspoon tomato paste; 1 cup water; 4 -6 boiled eggs (one for each person you are serving); 1/2 cup vegetable oil; 2 potatoes (cut up in quarter pieces)

Servings: persons

1 large onion
2 medium size tomatoes
Spices
1/2 teaspoon salt (add more before serving if needed)
1 teaspoon garam masala
3/4 teaspoon cumin powder (zeera)
1 1/2 teaspoons coriander seeds, powder (dhania)
1 teaspoon crushed red pepper
1 1/2 teaspoons turmeric powder (Haldi)
2 small green chilies
4 cloves garlic
1 small piece fresh ginger (slightly smaller than half a pinky finger)
1 teaspoon tomato paste
1 cup water
4 -6 boiled eggs (one for each person you are serving)
1/2 cup vegetable oil
2 potatoes (cut up in quarter pieces)

1
1. In a large blender add the oinion, tomatoes, tomato paste, garam masala, turmeric, cumin powder corriander seed powder, crushed red pepper, green chillies, garlic cloves and piece of ginger. Add a bit of water to help it blend. Blend until you get a smooth paste.
2
2. in a deep pan add the oil and let it heat up for a minute on medium high. Add the paste ( be careful the curry may sizzle and pop a bit. Make sure you have the lid handy.) Stir fry for a couple of minutes and then turn to medium heat to let it cook for about 6 minute
3
3. Add potatoes and water and let it cook on low to medium heat. Keep cheking every 10 minutes to see if the potatoes are cooked by taking a knife and inserting it in a piece) .
4
4. One potatoes are done turn to low heat and add the peeled hard boiled eggs. Cook for another 5 minutes. Add water and check to see if salt is according to taste. Add more if needed.
5
5. Best if served with plain white basmati rice.

490

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 17 ingredients. The key ingredients include: 1 large onion, 2 medium size tomatoes, Spices, 1/2 teaspoon salt (add more before serving if needed), 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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