Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, potato and eggs curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Potato and Eggs Curry is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Potato and Eggs Curry is something that I have loved my entire life. They’re nice and they look wonderful.
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 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 that.
The ingredients needed to make Potato and Eggs Curry:
- Get A. Ingredients
- Get 10 eggs hard boiled eggs
- Prepare 500 g medium size potatoes
- Get 3/4 C cooking oil
- Make ready 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Prepare 3 C water
- Prepare B. Blended Ingredients
- Get 1 C cut,soaked,softened dried chillies
- Take 1 small brown onion
- Get 1 thumb size ginger
- Prepare 4 small garlics
- Make ready 1/4 C candlenuts
- Take C. Curry Paste
- Take 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.
Instructions 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 this up with this special food potato and eggs curry recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
