Recipe: Eating on a Dime Potato egg curry

Recipe: Eating on a Dime Potato egg curry Delicious, fresh and tasty.

Potato egg curry. 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. It can be accompanied with any flavored rice, plain rice, roti or chapathi.

Add in the dried anchovies or stock cube now, simmer until potatoes are half.

Potato egg curry can be a quick fix meal and a healthy comfort food for most Indian households.

The best time to eat it is lunch and dinner.

You can cook Potato egg curry using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Potato egg curry

1. It’s 1/2 Kg of Potato -.

2. It’s of Egg-6.

3. It’s of Onion, Garlic, Ginger.

4. Prepare of Dry fenugreek leaf(kasuri methi).

5. You need of Coriander powder 1-spoon.

6. It’s 3 spoon of Chicken masala -.

7. Prepare 2 spoon of Turmeric powder -.

8. It’s of Tomato - 1finely chopped.

9. Prepare leaves of Coriander.

10. It’s of Oil.

11. You need to taste of Salt according.

To get the best taste of authentic and traditional potato egg curry, follow the steps given in the recipe.

The dish can also be prepared without the inclusion of coconut and coconut milk, to do so, you can.

How to Make Egg and Potato Curry.

In a non-stick pot add oil, saute sliced eggs and potatoes and keep aside.

Potato egg curry instructions

1. Peel off the Potatos skin and boil it.

2. Boil the eggs and peel off.

3. In a kadhai heat oil and fri the potatoes. Add half spoon turmeric powder 1spoon coriander powder and salt. Fri it for 5 mins and remove it from kadhai.

4. In a same Kadhai fri the boiled eggs for 2-3 mins and remove it in a plate.

5. Prepare the paste of onion, garlic, ginger and green chillies and in a same pan add some more oil and mix some cumin seeds and bay leaf. Then add prepared paste and stir continously. Add turmeric powder and fri the paste properly. After 5mins add chicken masala and kasuri methi, fri the paste until oil removes the paste. Now mix tomato and pour water and mix salt. Boil the total mixture for 5mins and add potatoes and eggs. Cook it for more 5-8mins and then switch off the gas.

6. Pour the curry in a bowl and decorate with coriander leaves and onions. Serve it hot..

Grind all the dry ingredients except bay leaf and cinnamon stick.

Take one chopped onion, ginger paste and cloves of garlic and grind into a very smooth paste, adding a little water.

Combine dry and wet ground ingredients, add salt to taste.

Potatoes are slow cooked in the Egg masala gravy to soak the flavours and for vegetarians, you can serve this as Kerala Potato curry sans egg.

In Kerala, Mutta curry is quite popular and you will come across many traditional recipes like Egg Roast , Nadan Egg Curry, Kerala Egg Masala, Egg curry in tomato gravy etc.