Egg and Potato Curry recipe
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Ingredients
- 3 tablespoons vegetable oil, divided 2 onions, peeled and quartered 3 tomatoes, quartered 2 small green chile peppers 2 teaspoons garlic paste 2 teaspoons ginger paste 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala ½ teaspoon ground turmeric ½ teaspoon cayenne pepper, or to taste salt to taste 2 cups water 1 large potato - cooked, peeled, and cut into 1-inch cubes 6 hard-cooked eggs, quartered 2 tablespoons chopped fresh cilantro
Nutrition Info
- 671.2 caloriescarbohydrate: 56.3 gcholesterol: 636 mgfat: 38.5 gfiber: 11 gprotein: 26.7 gsaturatedFat: 8.5 gservingSize: -sodium: 397.9 mgsugar: 20.1 gtransFat: : -unsaturatedFat: : -
Directions Egg and Potato Curry
Directions
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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.