Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, potato and eggs curry. It is one of my favorites food recipes. For mine, I am going to 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.
Potato and Eggs Curry is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Potato and Eggs Curry is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have potato and eggs curry using 18 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Potato and Eggs Curry:
- Make ready A. Ingredients
- Make ready 10 eggs hard boiled eggs
- Prepare 500 g medium size potatoes
- Take 3/4 C cooking oil
- Get 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Get 3 C water
- Get B. Blended Ingredients
- Make ready 1 C cut,soaked,softened dried chillies
- Make ready 1 small brown onion
- Make ready 1 thumb size ginger
- Prepare 4 small garlics
- Take 1/4 C candlenuts
- Get C. Curry Paste
- Get 1/2 C Baba's Meat Curry Powder
- Prepare 1 tbsp Baba's Fish Curry Powder
- Prepare As needed - Water
- Make ready D. Seasoning
- Get To taste - Chicken seasoning powder or salt
Try this lip-smacking recipe with some delicious romali roti or a homemade chapati. Today in this tutorial I will teach you to cook delicious spicy egg-potato curry. Cooking egg curry is really easy and it is delicious to eat at the same time. When you don't have a mood to cook other foods egg curry can do magic.
Steps 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.
Egg curry can be eaten with rice or chapatis (roti). The humble potato, when added to eggs, enhances the taste of the egg curry. Here's an amazing egg and potato curry recipe that will be ready in little more than an hour and will make for a lovely lunch with the family. 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.
So that is going to wrap this up with this exceptional food potato and eggs curry recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
