Egg and Potato Curry
- Ready In:
- 1 large onion
- 2 medium size tomatoes
- 1⁄2 teaspoon salt (add more before serving if needed)
- 1 teaspoon garam masala
- 3⁄4 teaspoon cumin powder (zeera)
- 1 1⁄2 teaspoons coriander seeds, powder (dhania)
- 1 teaspoon crushed red pepper
- 1 1⁄2 teaspoons turmeric powder (Haldi)
- 2 small green chilies
- 4 cloves garlic
- 1 small piece fresh ginger (slightly smaller than half a pinky finger)
- 1 teaspoon tomato paste
- 1 cup water
- 4 -6 boiled eggs (one for each person you are serving)
- 1⁄2 cup vegetable oil
- 2 potatoes (cut up in quarter pieces)
- 1. In a large blender add the oinion, tomatoes, tomato paste, garam masala, turmeric, cumin powder corriander seed powder, crushed red pepper, green chillies, garlic cloves and piece of ginger. Add a bit of water to help it blend. Blend until you get a smooth paste.
- 2. in a deep pan add the oil and let it heat up for a minute on medium high. Add the paste ( be careful the curry may sizzle and pop a bit. Make sure you have the lid handy.) Stir fry for a couple of minutes and then turn to medium heat to let it cook for about 6 minute
- 3. Add potatoes and water and let it cook on low to medium heat. Keep cheking every 10 minutes to see if the potatoes are cooked by taking a knife and inserting it in a piece) .
- 4. One potatoes are done turn to low heat and add the peeled hard boiled eggs. Cook for another 5 minutes. Add water and check to see if salt is according to taste. Add more if needed.
- 5. Best if served with plain white basmati rice.
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Delicious! Spicy, but not too hot....my kids (12 & 15) loved it! And very easy to make. I served this over basmati & they all asked if I was ok because I generally won't serve starch on starch but the sauce needed the rice. I made 8 eggs - 2 per person & 4 small potatoes. there were no leftovers. made for My 3 Chefs 6/12.