Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, potato and eggs curry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
I like the potatoes and eggs. I used my steamer to cook both while I got everything together and prepped so even starting without the pre-cooked eggs and potatoes it was quick and easy. The best time to eat it is lunch and dinner. To get the best taste of authentic and traditional potato egg curry, follow the steps given in the recipe.
Potato and Eggs Curry is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is 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 get started with this particular recipe, we have to first prepare a few ingredients. You can have potato and eggs curry using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato and Eggs Curry:
- Make ready A. Ingredients
- Make ready 10 eggs hard boiled eggs
- Make ready 500 g medium size potatoes
- Take 3/4 C cooking oil
- Make ready 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Get 3 C water
- Get B. Blended Ingredients
- Get 1 C cut,soaked,softened dried chillies
- Get 1 small brown onion
- Make ready 1 thumb size ginger
- Make ready 4 small garlics
- Get 1/4 C candlenuts
- Prepare C. Curry Paste
- Take 1/2 C Baba's Meat Curry Powder
- Get 1 tbsp Baba's Fish Curry Powder
- Get As needed - Water
- Take D. Seasoning
- Get To taste - Chicken seasoning powder or salt
Potato Egg Curry recipe is a very healthy North Indian recipe. This recipe is a great option for dinner and breakfast. Made with boiled eggs and boiled potato, this recipe is the daily doze of protein you need. Add potatoes and water and let it cook on low to medium heat.
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.
Made with boiled eggs and boiled potato, this recipe is the daily doze of protein you need. Add potatoes and water and let it cook on low to medium heat. One potatoes are done turn to low heat and add the peeled hard boiled eggs. Add water and check to see if salt is according to taste. The humble potato, when added to eggs, enhances the taste of the egg curry.
So that is going to wrap this up for this exceptional food potato and eggs curry recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!