Wednesday, 25 February 2015

Egg curry with Potatoes




To Stir Fry Eggs

  • 4 Eggs
  • 1 Teaspoon salted butter
  • a pinch of turmeric powder + a pinch of red chilli powder + a pinch of salt

For the Curry

  • 2 Large potatoes washed, peeled and quartered
  • 2 Tablespoon vegetable oil
  • 10 fresh mint leaves
  • 1 or 2 green chillies slit
  • 1 Large onion chopped roughly
  • 1 Large tomato chopped roughly
  • 1/2 inch fresh ginger piece
  • 4 Garlic cloves
  • 1 and 1/2 Tablespoon coriander powder
  • 1 Teaspoon red chilli powder
  • 1/4 Teaspoon turmeric powder
  • 1 Tablespoon chopped cilantro leaves for garnish
  • Salt to taste

To dry roast and grind 

  • 1/2 inch cinnamon stick
  • 4 cloves
  • 1 green cardamom
  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon fennel seeds
  • 1/2 Tablespoon khus khus / poppy seeds
  • 1 Tablespoon dry coconut / coconut flakes 


1. Keep eggs outside refrigerator overnight and bring it to room temperature.

2. Hard boil eggs with 1 tablespoon salt in a pot with plenty of water and carefully peel remove their outer skin. Make sure not to break the egg. Using a sharp knife, cut them into halves and set aside. In a pan, heat 1 teaspoon butter. Sprinkle the turmeric powder, red chilli powder and salt over the eggs. Now gently place the eggs on the pan with the cut side down and stir fry for 2 minutes on low flame until they are crispy. Turn and flip side and fry on the other side for a minute. Remove from oil and drain on a towel.

3. In a pan, dry roast the ingredients listed under 'to dry roast and grind' on low flame for a minute or two until you smell a nice aroma of the spices

4. Cool the dry roasted ingredients and then grind it to fine powder. Do not add water while grinding

5. In a food processor / mixie, add roughly chopped onions and grind it to fine paste. Do not add water while grinding. Transfer the onion paste to a bowl and set aside

6. Next add the tomatoes, ginger, garlic to the food processor / mixie and grind it to smooth puree. Set aside

7. In a pan, heat oil. When the oil is hot, add mint leaves, slit green chillies

8. Then add onion paste and fry until oil separates from the mixture

9. Then add the dry roasted and ground spice powder mix and fry for a minute. Throughout the process, keep the flame in medium heat setting

10. Add tomato, ginger , garlic puree. Add 1/2 Teaspoon salt and give it a stir

11. Leave the mixture on low flame for about 10 minutes stirring intermittently

12. The mixture will turn thick with oil separating from the edges

13. At this stage, add coriander powder, red chilli powder, turmeric powder. Fry for 2 minutes

14. Add 1 cup water to the mixture. Season with salt. Add the potatoes and cook for 15 minutes until the gravy thickens and potatoes are cooked through

15. Switch off the flame. Transfer the curry to a serving dish. Add / slide in the hard boiled eggs gently in the serving dish

16. Serve hot with steamed rice or roti or dosai

No comments:

Post a Comment