Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, potato and eggs curry. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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.
Potato and Eggs Curry is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Potato and Eggs Curry is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first 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
- Get 500 g medium size potatoes
- Prepare 3/4 C cooking oil
- Make ready 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Make ready 3 C water
- Prepare B. Blended Ingredients
- Get 1 C cut,soaked,softened dried chillies
- Prepare 1 small brown onion
- Get 1 thumb size ginger
- Prepare 4 small garlics
- Get 1/4 C candlenuts
- Make ready C. Curry Paste
- Prepare 1/2 C Baba's Meat Curry Powder
- Prepare 1 tbsp Baba's Fish Curry Powder
- Make ready As needed - Water
- Take D. Seasoning
- Make ready 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 it up with this exceptional food potato and eggs curry recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
