Potato and Eggs Curry is the nomero uno that appears to most people’s mind when it comes to a delightul meal. Today, we will provide you procedures on preparing a tasty Potato and Eggs Curry.
We hope you got benefit from reading it, now let’s go back to potato and eggs curry recipe. You can cook potato and eggs curry using 18 ingredients and 5 steps. Here is how you do it.
Firstly, below are the ingridients that you should ready to cook Potato and Eggs Curry:
- Take of A. Ingredients.
- Use 10 of eggs hard boiled eggs.
- Prepare 500 g of medium size potatoes.
- Provide 3/4 C of cooking oil.
- Use 1 of thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice.
- You need 3 C of water.
- Use of B. Blended Ingredients.
- You need 1 C of cut,soaked,softened dried chillies.
- Take 1 of small brown onion.
- Get 1 of thumb size ginger.
- You need 4 of small garlics.
- Use 1/4 C of candlenuts.
- Use of C. Curry Paste.
- Prepare 1/2 C of Baba's Meat Curry Powder.
- You need 1 tbsp of Baba's Fish Curry Powder.
- Get As needed of – Water.
- Prepare of D. Seasoning.
- Provide To taste of – Chicken seasoning powder or salt.
After preparing the ingridients, now we are ready to make our yummy Potato and Eggs Curry:
- A – Boil eggs and deep fry until they turn light brown. Peel and cube potatoes. Boil potato until just tender. Soak a thumb size tamarind pulp or paste in 1/4 cup of hot water and squeeze for the juice. Set all these aside..
- B – Place B with 1/4 cup or just enough water in a blender. Blend into a fine paste..
- C – Mix curry powder with enough water until you get a soft curry paste (with thick porridge like consistency)..
- Cooking the dish – Heat 3/4 cup of cooking oil in a wok or deep pan. Add B (blended ingredients). Sauté until aromatic. Add C (curry paste). Keep stirring until oil is slightly separated from the paste before mixing in tamarind juice..
- Add 3 cup of water and potatoes. Stir to mix and then cover the wok/pan with a lid. Simmer for few minutes. Add eggs. Season and adjust seasoning accordingly. Simmer again for another minute or two. Turn off the heat. Garnish with chopped oriental coriander. Left over can be reheated before serving..
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. Tips for a quicker version of the egg and potato curry: You can use readymade tomato puree instead of blanching and pureeing tomatoes. Potatoes and eggs are great combo and this dish is so special with the perfect blend of spices that is finished off with creamy coconut milk gravy. 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. I'll just leave you with this simple egg & potato curry.
Recipe : Potato and Eggs Curry
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