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Egg and Potato Curry Recipe

Egg and Potato Curry is a popular Indian Side Dish
Author :
 
On :
Thursday, 19 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • eggs - 4 hard-boiled
  • Potatoes - 4
  • Coriander powder - 1.5 tsp
  • Chilli powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Spanish paprika - 1/2 tsp
  • Black pepper Corns - 8
  • Cardamom - 1
  • Cloves - 4
  • Cumin - 1 tsp
  • Bay Leaf - 2
  • Cinnamon - 1 inch stick
  • Onions - 2
  • Garlic paste - 1 tsp
  • Oil - 2.5 tbsp
  • Salt to taste
  • Water - 1.5 cup
  • Coriander - 1/4 cup
  • How to Make Egg and Potato Curry:

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





     

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