Egg And Potato Curry

17 ingredients
5 steps

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)

Directions

  1. 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
    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
    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
    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
    5. Best if served with plain white basmati rice.

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