Recipe of Speedy Potato and Eggs Curry

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Potato and Eggs Curry. Hi Everyone My names is Yasmin Huma Khan. I am gonna show you how to make the Delicious Dish ( Eggs And Potato Curry ) at home. Heat oil in a hot pan, Saute cumin until they begin to sizzle.

Potato and Eggs Curry I didn't use the eggs or potatoes but added chicken and broth. In a small frying pan add the spices (coriander, ginger, curry, pepper), and toast them over low heat for about two minutes, or until the spices become aromatic. Drain the potatoes and eggs, and add the butter to the pan with the spices, stir the spices into the melting butter, and add the potatoes and coat. You can have Potato and Eggs Curry using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Potato and Eggs Curry

  1. It's of A. Ingredients.
  2. You need 10 of eggs hard boiled eggs.
  3. You need 500 g of medium size potatoes.
  4. It's 3/4 C of cooking oil.
  5. Prepare 1 of thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice.
  6. You need 3 C of water.
  7. Prepare of B. Blended Ingredients.
  8. It's 1 C of cut,soaked,softened dried chillies.
  9. Prepare 1 of small brown onion.
  10. You need 1 of thumb size ginger.
  11. It's 4 of small garlics.
  12. It's 1/4 C of candlenuts.
  13. Prepare of C. Curry Paste.
  14. It's 1/2 C of Baba's Meat Curry Powder.
  15. You need 1 tbsp of Baba's Fish Curry Powder.
  16. You need As needed of - Water.
  17. You need of D. Seasoning.
  18. You need To taste of - Chicken seasoning powder or salt.

Egg and Potato curry - A simple and most delicious Indian Curry, easy to make restaurant style curry at home! But have you ever tried making with an exotic blend of potatoes? The humble potato, when added to eggs, enhances the taste of the egg curry. Bored of eating the same egg curry again and again?

Potato and Eggs Curry instructions

  1. A - Boil eggs and deep fry until they turn light brown. Peel and cube potatoes. Boil potato until just tender. Soak a thumb size tamarind pulp or paste in 1/4 cup of hot water and squeeze for the juice. Set all these aside..
  2. B - Place B with 1/4 cup or just enough water in a blender. Blend into a fine paste..
  3. C - Mix curry powder with enough water until you get a soft curry paste (with thick porridge like consistency)..
  4. Cooking the dish - Heat 3/4 cup of cooking oil in a wok or deep pan. Add B (blended ingredients). Sauté until aromatic. Add C (curry paste). Keep stirring until oil is slightly separated from the paste before mixing in tamarind juice..
  5. Add 3 cup of water and potatoes. Stir to mix and then cover the wok/pan with a lid. Simmer for few minutes. Add eggs. Season and adjust seasoning accordingly. Simmer again for another minute or two. Turn off the heat. Garnish with chopped oriental coriander. Left over can be reheated before serving..

Then you must try these delicious and quick egg curry recipes made with simple ingredients, a pinch of creativity Carefully add the eggs and stir well so that the curry paste get coated all over the eggs. Then add water, green chili, and kasuri methi. I actually prefer my egg curries mild as I think it complements the egg flavour perfectly. I do hope you give this curry a go and even tweak it to you own desired taste if you wish, as Nigel Slater says "a recipe is just a starting place!" I'm entering my Egg, Leek and Potato Curry into Credit Crunch Munch. Add the the cubed boiled potatoes and boiled eggs.