Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, potato and eggs curry. It is one of my favorites. For mine, I’m gonna 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 well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Potato and Eggs Curry is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Make ready A. Ingredients
- Prepare 10 eggs hard boiled eggs
- Take 500 g medium size potatoes
- Get 3/4 C cooking oil
- Take 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Make ready 3 C water
- Make ready B. Blended Ingredients
- Make ready 1 C cut,soaked,softened dried chillies
- Prepare 1 small brown onion
- Take 1 thumb size ginger
- Get 4 small garlics
- Make ready 1/4 C candlenuts
- Get C. Curry Paste
- Take 1/2 C Baba's Meat Curry Powder
- Make ready 1 tbsp Baba's Fish Curry Powder
- Take As needed - Water
- Make ready D. Seasoning
- Take 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’s going to wrap this up with this exceptional food potato and eggs curry recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
