Egg and Potato Curry

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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How to Make Egg and Potato Curry

  • In a non-stick pot add oil, saute sliced eggs and potatoes and keep aside.
  • Grind all the dry ingredients except bay leaf and cinnamon stick.
  • Take one chopped onion, ginger paste and cloves of garlic and grind into a very smooth paste, adding a little water.
  • Combine dry and wet ground ingredients, add salt to taste.
  • Fry another chopped onion in the pot on low heat and add bay leaf and cinnamon stick.
  • Add the ground paste to the fried onions, add a little water and continue to stir until it turns light brown.
  • When the masala starts to separate from oil, add potatoes stir a little and add water.
  • When potatoes are half cooked, add the boiled eggs and simmer for about 8 mins.
  • When the oil separates remove from fire and garnish with chopped coriander leaves.