EGG AND POTATO CURRY
North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.
Provided by sunwind
Categories World Cuisine Recipes Asian Bangladeshi
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g
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Parvez Mosharraf
[email protected]This recipe is a waste of time and ingredients. Don't bother making it.
Ananda Gunawardana
[email protected]I'm not sure what went wrong, but my curry turned out really watery. I think I might have added too much liquid.
Hira Pun
[email protected]This was the worst curry I've ever had. I would not recommend it to anyone.
sajad afshary
[email protected]I don't recommend this recipe. It's not very good.
Sufyan Mah
[email protected]This curry was a lot of work to make. I don't think it was worth the effort.
letlotlo Moloi
[email protected]The potatoes in my curry were a little overcooked. I think I'll cook them for less time next time.
Salau Temiloluwa
[email protected]I found this curry to be a little bland. I think it could use more spices.
M_solo 14
[email protected]This curry is a little spicy for me, but I still enjoyed it. I think next time I'll use less green chilies.
Stephen Mwangi
[email protected]I love the combination of eggs and potatoes in this curry. It's a hearty and satisfying dish.
Tajammul Yusuf
[email protected]This is one of my favorite curry recipes. It's always a hit when I serve it to guests.
Nfor Yannick
[email protected]I added some chopped cilantro to my curry and it really brightened up the flavor.
Emma Pullen
[email protected]This curry is a great way to use up leftover potatoes. It's also a very affordable dish to make.
Vilisi Nairogo
[email protected]I'm not a huge fan of potatoes, but I loved this curry! The eggs and tomatoes added a lot of flavor and depth.
Boniswa Cebolenkhosi
[email protected]This dish was easy to make and very flavorful. I used a little less oil than the recipe called for and it was still plenty rich.
Casran Kerry
[email protected]I've made this curry several times now and it's always a hit with my family. The hard-boiled eggs add a unique and delicious touch.
Eric Wayodi
[email protected]This egg and potato curry was a delightful surprise! The flavors were rich and complex, and the potatoes were perfectly tender. I especially enjoyed the hint of spice from the green chilies.