Ingredients for Egg And Potato Curry
- Onion
- 2 large tomatoes, chopped
- Salt to taste
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- Coriander Seeds
- Red Pepper
- Turmeric Powder
- Green Chilies
- Garlic
- Fresh Ginger
- 2 tablespoons tomato paste
- 1 1/2 cups water (plus more as needed)
- Eggs
- Vegetable Oil
- 2 pounds potatoes, peeled and cubed
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How to Make Egg And Potato Curry
- Chop 1 large onion, 2 large tomatoes, 2 cloves garlic, and 1 inch piece of ginger.
- In a blender, combine the chopped onion, tomatoes, 2 tablespoons tomato paste, 1 teaspoon garam masala, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1-2 teaspoons crushed red pepper (adjust to taste), 2-3 green chilies (adjust to taste), the garlic, and ginger.
- Add 1/4 cup water to help blend.
- Blend until you achieve a smooth paste.
- Heat 2 tablespoons of oil in a deep pan over medium-high heat for 1 minute.
- Add the spice paste and stir-fry for 2 minutes. Reduce heat to medium and cook for 6 minutes, stirring occasionally.
- Peel and cube 2 pounds of potatoes. Add the potatoes to the pan along with 1 1/2 cups of water.
- Bring to a simmer, reduce heat to low-medium, and cook for 15-20 minutes, or until the potatoes are tender. Check every 10 minutes and pierce with a knife to test doneness.
- Once the potatoes are cooked, reduce the heat to low. Add 6 hard-boiled, peeled eggs.
- Gently stir and cook for another 5 minutes.
- Taste and adjust salt to your liking. Add more water if needed to reach desired consistency.
- Serve hot with plain white basmati rice.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
24g
Fat
26g
Carbs
16g
