Kerala Style Egg Potato Curry Recipes

KERALA STYLE EGG & POTATO CURRY RECIPE

Kerala Style Egg & Potato Curry Recipe image

Provided by á-5871

Number Of Ingredients 14

Ingredients

1 . Hard boiled eggs - 5
2 . Potato - 1 small-medium, cooked & cut into cubes
3 . Onion - 1 big, finely sliced
Green chilli - 4 -5, slit lengthwise
Ginger & garlic paste - 1 1/2 tsp, each
4 . Coriander powder - 1 1/2 - 2 tsp
Turmeric powder - 1/4 tsp
Fennel powder (perumjeerakam podichathu) - 1/2 tsp
Garam masala - a pinch
5 . Thick coconut milk - 2 cups ( refer notes)
Cashew paste - Optional (refer notes)
6 . Coconut oil
Salt
Curry leaves

Steps:

Heat oil in a pan&add finely sliced onions&salt. When onion becomes golden brown color, add green chilli&ginger garlic paste. Fry for 2-3 minutes. Add the masala powders&a 1/2 tsp of oil&fry for 3 minutes. Add cooked potatoes&mix well. Add thick coconut milk&bring to boil. Reduce flame to lowest&add hard boiled eggs&cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu&chappathi. For veg variation: You can use veggies like carrot, beans, cauliflower, green peas etc; Cook the vegetables first&add it along with the potato. Rest of the recipe is same. Notes: I used potatoes&carrot also for this curry. We need loads of "chaaru" (gravy), so I've used 2 cups of coconut milk, you can adjust the qty to suit your taste. Also if you dont prefer a creamy curry, you can use medium thick coconut milk instead of thick coconut milk. To enhance taste&also give a rich flavor, you can add cashew paste also. Mix the cashew paste in coconut milk&add to the curry. To make cashew paste, soak a small handful of cashews in hot water for 5-7 mins&grind them to a smooth paste.

EGG AND POTATO CURRY

Egg and Potato Curry image

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

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

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

KERALA EGG AND POTATO CURRY WITH COCONUT MILK

Kerala Egg and Potato Curry with Coconut Milk image

Number Of Ingredients 16

Ingredients

1/2 cup Kerala Fried Onion Paste
1/2 cup Coconut Milk or store-bought
6 large eggs
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 tablespoon ground coriander
1/2 teaspoon Garam Masala
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
3 small russet potatoes, peeled and cut into 6 wedges each
1 1/2 to 2 cups water
1 teaspoon dried fenugreek leaves
1/4 cup finely chopped fresh cilantro, including soft stems
Freshly ground black pepper

Steps:

1. Prepare the onion paste and coconut milk. Then place the eggs in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, then shell them and cut in half lengthwise.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, garam masala, cumin, paprika, turmeric, and salt and stir about 30 seconds. Then add the onion paste and the potatoes and cook over medium heat, stirring to roast the potatoes, about 5 minutes.3. Add the coconut milk and cook about 5 more minutes. Then mix in 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender and the sauce thick, 10 to 15 minutes. (Add the remaining 1/2 cup water if the sauce is too thick before the potatoes are done.)4. Mix in the fenugreek leaves and cilantro, then carefully add the halved eggs and simmer about 5 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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