Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, potato and eggs curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Hi Everyone My names is Yasmin Huma Khan. I am gonna show you how to make the Delicious Dish ( Eggs And Potato Curry ) at home. I didn't use the eggs or potatoes but added chicken and broth.
Potato and Eggs Curry is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Potato and Eggs Curry is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook potato and eggs curry using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Potato and Eggs Curry:
- Take A. Ingredients
- Prepare 10 eggs hard boiled eggs
- Prepare 500 g medium size potatoes
- Get 3/4 C cooking oil
- Take 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Prepare 3 C water
- Make ready B. Blended Ingredients
- Prepare 1 C cut,soaked,softened dried chillies
- Prepare 1 small brown onion
- Make ready 1 thumb size ginger
- Make ready 4 small garlics
- Get 1/4 C candlenuts
- Take C. Curry Paste
- Prepare 1/2 C Baba's Meat Curry Powder
- Prepare 1 tbsp Baba's Fish Curry Powder
- Make ready As needed - Water
- Prepare D. Seasoning
- Take To taste - Chicken seasoning powder or salt
Well,I know it is same with most moms. You need to be creative in the kitchen if you want to feed the. 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.
Instructions to make 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.
Egg and Potato curry - A simple and most delicious Indian Curry, easy to make restaurant style curry at home! The humble potato, when added to eggs, enhances the taste of the egg curry. Here's an amazing egg and potato curry recipe that will be ready in little more than an hour and will make for a. I actually prefer my egg curries mild as I think it complements the egg flavour perfectly. I do hope you give this curry a go and even tweak it to you own desired taste if you wish, as Nigel Slater says "a recipe is just a starting place!" I'm entering my Egg, Leek and Potato Curry into Credit Crunch Munch.
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