Curries are an integral part of Indian cuisine. They can be served with both rice and bread varieties. The feeling of devouring a well-made curry to the last bit is truly unmatched. This curry is an excellent and easy recipe which tastes like most familiar favorite curries.
The pairing of egg and potato, while seeming like an unconventional one, works surprisingly well in this dish. Besides, this curry is easy to make and will surely be loved by everyone who tastes it.
In this recipe I have prepared a spicy sauce using onion, flour, yogurt, water and spice powders. Into it I have added cooked potato pieces, tomato pieces and hard boiled eggs.
It got its aroma from the whole spices and the coriander leaves added. It is a spicy curry, and it can be paired up with white rice or chapati.
EGG AND POTATO CURRY RECIPE
PREPARATION TIME : 20 MINUTES
COOKING TIME : 25 MINUTES
CAN BE SERVED TO 4 TO 5 PEOPLE
INGREDIENTS
- 3 or 4 hard boiled eggs halved
- 2 medium potatoes cut into medium sized cubes and cooked soft but not mushy
- 1 big tomato cut into medium pieces
- 3 medium onions finely chopped
- 2 or 3 green chilies split
- 1 tablespoon of all purpose flour
- 3 tablespoons of yogurt
- 2 teaspoons of coriander powder
- 1 teaspoon of red chili powder
- 1/2 a teaspoon of turmeric powder
- 1/2 teaspoon of garam masala
- 3 cloves of garlic coarsely ground or grated
- 1 inch sized ginger coarsely ground or grated
- 2 tablespoons of vegetable oil
- Required salt
- 1 to 1&1/2 cups of water measured in a 250 ml cup
- 1 cinnamon stick broken into small pieces
- 3 or 4 cloves
- 3 or 4 cardamom
- A handful of finely chopped fresh coriander leaves
METHOD
- Over a medium heat in a thick bottomed pan heat the oil, add the whole spices and fry for 25 seconds.
- Add the finely chopped onions and sauté until soft.
- Add the green chili pieces and sauté for a minute. Then add the ginger and garlic and sauté until their raw smell is gone.
- Reduce the temperature of the stove to low and add the all purpose flour. Sauté for few seconds, say 30 seconds.
- Add the water and stir well, and then add the red chili powder, coriander powder and the turmeric powder and mix. Cook in low flame for 2 minutes and then increase the temperature of the stove to medium.
- Add the yogurt and mix.
- When the curry starts to boil, again reduce the temperature of the stove to low, add the tomato and the cooked potato pieces.
- Add the required salt.
- Cover and cook on a low flame for few minutes, stir in between.
- Add the garam masala, mix and cook on a low flame for another 1 or 2 minutes.
- Add the coriander leaves.
- Now place the egg into the curry, with the cut side up. Do not stir. Gently fetch some sauce and pour over the eggs.
- Garnish with some more coriander leaves.
- Serve it hot with steamed rice or chapati.
NOTE
When you sauté the flour make sure the temperature of the stove is in the lowest point, other wise the flour will turn brown and it may change the color of the curry.
Beat the yogurt with a whisk before adding it into the curry.
STEP BY STEP PICTURES
Over a medium heat in a thick bottomed pan heat the oil, add the whole spices and fry for 25 seconds
Add the finely chopped onions and sauté until soft
Add the green chili pieces and sauté for a minute
Add the ginger and garlic
Sauté until their raw smell is gone
Reduce the temperature of the stove to low and add the all purpose flour. Sauté for few seconds, say 30 seconds
Add the water and stir well,
Add the red chili powder, coriander powder and the turmeric powder and mix. Cook on a low flame for 2 minutes and then increase the temperature of the stove to medium. Add the yogurt and mix
When the curry starts to boil, again reduce the temperature of the stove to low, add the tomato and the cooked potato pieces
Add the required salt, cover and cook in low flame for few minutes, stir in between
Add the garam masala
Coriander leaves
Place the egg into the curry, with the cut side up. Do not stir. Gently fetch some sauce and pour over the eggs. Garnish with some more coriander leaves. Serve it hot with steamed rice or chapati.
