Egg and Potato Curry
Recipe information
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Cooking:
25 min.
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Servings per container:
2
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Source:

Ingredients for - Egg and Potato Curry

1. Vegetable oil, divided - 3 tablespoons
2. Onions, peeled and quartered - 2
3. Tomatoes, quartered - 3
4. Small green chile peppers - 2
5. Garlic paste - 2 teaspoons
6. Ginger paste - 2 teaspoons
7. Ground coriander - 2 teaspoons
8. Ground cumin - 1 teaspoon
9. Garam masala - 1 teaspoon
10. Ground turmeric - ½ teaspoon
11. Cayenne pepper, or to taste - ½ teaspoon
12. Salt to taste - ½ teaspoon
13. Water - 2 cups
14. Large potato - cooked, peeled, and cut into 1-inch cubes - 1
15. Hard-cooked eggs, quartered - 6
16. Chopped fresh cilantro (Optional) - 2 tablespoons

How to cook deliciously - Egg and Potato Curry

1. Stage

Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.

2. Stage

Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.

3. Stage

Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.

4. Stage

Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.