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
CAULIFLOWER, EGG & POTATO CURRY
Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish
Provided by Ruth Watson
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
- Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
- Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
- Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
Nutrition Facts : Calories 534 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.95 milligram of sodium
EGG AND POTATO CURRY
This is a really spicy curry for all you spice lovers out there. Very easy and tasty! I tried this at a friend of mines and finally got the recipie outta him. It is authentic pakistani food you won't find in any restaurant. It is on the high spicy end but you can always adjust the spice to taste. Get the spices at any indian/pakitani grocery store. I asked him the names of all of the spices incase they are labeled in another language.
Provided by spiceguru
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 1. In a large blender add the oinion, tomatoes, tomato paste, garam masala, turmeric, cumin powder corriander seed powder, crushed red pepper, green chillies, garlic cloves and piece of ginger. Add a bit of water to help it blend. Blend until you get a smooth paste.
- 2. in a deep pan add the oil and let it heat up for a minute on medium high. Add the paste ( be careful the curry may sizzle and pop a bit. Make sure you have the lid handy.) Stir fry for a couple of minutes and then turn to medium heat to let it cook for about 6 minute
- 3. Add potatoes and water and let it cook on low to medium heat. Keep cheking every 10 minutes to see if the potatoes are cooked by taking a knife and inserting it in a piece) .
- 4. One potatoes are done turn to low heat and add the peeled hard boiled eggs. Cook for another 5 minutes. Add water and check to see if salt is according to taste. Add more if needed.
- 5. Best if served with plain white basmati rice.
POTATO AND HARD BOILED EGG CURRY
Make and share this Potato and Hard Boiled Egg Curry recipe from Food.com.
Provided by quotPink Eyedquot J
Categories Curries
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of water to boil, add the eggs and boil for 10 minutes.
- After ten minutes add the salt to the water and add the potatoes with the eggs and boil for another five minutes.
- In a small frying pan add the spices (coriander, ginger, curry, pepper), and toast them over low heat for about two minutes, or until the spices become aromatic.
- Drain the potatoes and eggs, and add the butter to the pan with the spices, stir the spices into the melting butter, and add the potatoes and coat.
- Peel and chop the eggs into bite sized pieces, and add to the pan and toss again.
- If the spices and butter become to dry to toss the potatoes and eggs with, add 1/4 cup of water or milk to thin it out.
- Add the cilantro and salt to taste, and cook for about a minute longer until all flavors are combined.
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- Heat oil in a deep non-stick pan and add in onion, ginger and garlic, and fry for 2-3 minutes on medium-high heat till it starts to brown a bit. Add in spices, tomato paste and salt, and fry for another minute mixing it all well.
- Add in tomatoes and potatoes, and cook covered for a few minutes stirring occasionally till the potatoes start to soften. Slowly stir in the yogurt and cook for another minute making sure to mix everything well.
- Add in a splash of water depending on the consistency of the curry you prefer. Once the curry starts to come to a boil, slowly add in the boiled eggs, toss gently and cook covered on low heat for another 2-3 minutes.
- Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.
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