PARSI POTATOES WITH EGG
Provided by Niloufer Ichaporia King
Categories Egg Pepper Potato Vegetable Vegetarian Quick & Easy Dinner Lunch Curry Hot Pepper Root Vegetable Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cover potatoes with cold water by 1 inch in a medium saucepan, then stir in 1 tablespoon salt and simmer until not quite tender, about 8 minutes. Drain potatoes and cool slightly. Peel potatoes, then quarter and slice about 1/2 inch thick.
- Heat oil in a 12-inch skillet over medium heat until it shimmers, then cook mustard and cumin seeds until a shade darker and mustard seeds begin to pop, about 45 seconds. Add curry leaves and chiles and cook, stirring, 30 seconds. Add onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in turmeric and 1 1/2 teaspoons salt, then add potatoes and cook over low heat, stirring occasionally, until potatoes are tender, 10 to 14 minutes. Discard chiles, then stir in cilantro and salt to taste.
- Transfer to a 10-inch heavy skillet with a high-domed lid (or use a metal bowl or inverted skillet as a lid) and keep warm, covered, over very low heat.
- Beat egg whites with a pinch of salt until they just hold stiff peaks. Lightly beat yolks with a fork, then stir in a spoonful of beaten whites to lighten them. Fold in remaining whites gently but thoroughly. Drizzle water around edge of skillet and spread eggs evenly over surface of potatoes. Increase heat and bring liquid just to a simmer (to create steam). Cover skillet, then reduce heat to low and cook until surface is dry and slightly springy to the touch, 12 to 14 minutes.
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Ibaad Kahoot
[email protected]I'll be making this dish again and again.
Okka
[email protected]I'm so glad I tried this recipe. It's a new favorite!
CHAKAR Khan
[email protected]5 stars!
David Sibanda
[email protected]Yum!
Sardar Alii
[email protected]This recipe is a keeper! I'll definitely be making it again.
Ch Kami
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The potatoes and eggs were cooked perfectly, and the spices gave the dish a wonderful flavor.
Amy Mendez
[email protected]The potatoes took a little longer to cook than the recipe said, but they were worth the wait. The crispy edges and fluffy interiors were amazing.
Mia Alfonso
[email protected]This is a really easy dish to make, and it's perfect for a weeknight meal. I love that I can use pantry staples to make something so delicious.
Hassanee Mondaa
[email protected]I've never had Parsi food before, but this dish was a great introduction. The potatoes were crispy on the outside and fluffy on the inside, and the eggs added a delicious richness.
Fun times with Alana
[email protected]This Parsi Potatoes with Egg dish was a hit with my family! The flavors were incredible, and the potatoes were cooked to perfection.