Egg and Potato Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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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

  • 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.

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