Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, potato and eggs curry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Potato and Eggs Curry is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Potato and Eggs Curry is something that I have loved my entire life.
Heat oil in a hot pan, Saute cumin until they begin to sizzle. Cover and cook on a low flame till the potatoes are done. A slow cooked curry tastes better, so if you have time cook on a low.
To get started with this particular recipe, we must prepare a few components. You can have potato and eggs curry using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Potato and Eggs Curry:
- Get A. Ingredients
- Make ready 10 eggs hard boiled eggs
- Take 500 g medium size potatoes
- Prepare 3/4 C cooking oil
- Take 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Prepare 3 C water
- Get B. Blended Ingredients
- Make ready 1 C cut,soaked,softened dried chillies
- Make ready 1 small brown onion
- Take 1 thumb size ginger
- Prepare 4 small garlics
- Make ready 1/4 C candlenuts
- Get C. Curry Paste
- Prepare 1/2 C Baba's Meat Curry Powder
- Prepare 1 tbsp Baba's Fish Curry Powder
- Take As needed - Water
- Get D. Seasoning
- Prepare To taste - Chicken seasoning powder or salt
Cooking this eggs and potatoes curry is an easier way to add eggs or flavours of eggs to the curry. Without much egg flavours,he eats the potato curry with at least a portion of nutrients. Well,I know it is same with most moms. You need to be creative in the kitchen if you want to feed the.
Steps to make Potato and Eggs Curry:
- 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.
- B - Place B with 1/4 cup or just enough water in a blender. Blend into a fine paste.
- C - Mix curry powder with enough water until you get a soft curry paste (with thick porridge like consistency).
- 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.
- 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.
Egg and Potato curry - A simple and most delicious Indian Curry, easy to make restaurant style curry at home! The humble potato, when added to eggs, enhances the taste of the egg curry. Here's an amazing egg and potato curry recipe that will be ready in little more than an hour and will make for a. 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.
So that is going to wrap it up with this exceptional food potato and eggs curry recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
