Egg & potato curry Recipe
Recipe By Sirisha kumari
This quick and simple Egg and Potato Curry recipe is a nice one main served along with some steamed rice or rotis/naan .
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Non Vegdiet
1 day 6hr total
1 day 6hr total
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Add to Shopping ListIngredients for Egg & potato curry Recipe
- 0.40 nos Tbsp oil
- 1/5 nos large-sized onion
- 1/5 nos tbsp ginger
- 1/5 nos tbsp garlic
- 1/20 nos Tsp turmeric powder
- 1/10 nos tsp Red chilli powder
- 1/5 nos tbsp coriander powder
- 1/10 nos tsp Garam Masala Powder
- 1/5 nos Tbsp tomato paste
- As required Salt to taste
- 0.40 nos medium-sized Tomatoes
- 0.40 nos Medium-sized potatoes
- 1/10 nos cup plain yogurt beaten till smooth
- 1/5 cup Water
- 1.60 nos large hard-boiled eggs
- As required fresh coriander leaves for garnish.
Directions: Egg & Potato Curry Recipe
- STEP 1.Heat oil in a deep non-stick pan and add in onion, ginger and garlic, and fry for 2-3 minutes on medium-high heat till it starts to brown a bit. Add in spices, tomato paste and salt, and fry for another minute mixing it all well.
- STEP 2.Add in tomatoes and potatoes, and cook covered for a few minutes stirring occasionally till the potatoes start to soften. Slowly stir in the yogurt and cook for another minute making sure to mix everything well.
- STEP 3.Add in a splash of water depending on the consistency of the curry you prefer. Once the curry starts to come to a boil, slowly add in the boiled eggs, toss gently and cook covered on low heat for another 2-3 minutes.
- STEP 4.Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sirisha kumari