Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, potato and eggs curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Hi Everyone My names is Yasmin Huma Khan. I am gonna show you how to make the Delicious Dish ( Eggs And Potato Curry ) at home. I didn't use the eggs or potatoes but added chicken and broth.
Potato and Eggs Curry is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Potato and Eggs Curry is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook potato and eggs curry using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato and Eggs Curry:
- Get A. Ingredients
- Make ready eggs hard boiled eggs
- Prepare medium size potatoes
- Take cooking oil
- Prepare thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Make ready water
- Make ready B. Blended Ingredients
- Get cut,soaked,softened dried chillies
- Take small brown onion
- Take thumb size ginger
- Make ready small garlics
- Take candlenuts
- Get C. Curry Paste
- Make ready Baba's Meat Curry Powder
- Prepare Baba's Fish Curry Powder
- Get - Water
- Make ready D. Seasoning
- Take - Chicken seasoning powder or salt
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.
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.
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. Cook this low-calorie potato curry for a budget-friendly midweek family meal. Serve warm bowlfuls with rotis and yogurt on the side. Halve the eggs and place them on top of the curry, then warm everything through. One of my favorite potato side dishes is the egg, chutney (a coriander and chili relish) and potato pattice (dumpling).
So that’s going to wrap this up with this special food potato and eggs curry recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
