Equipment required
Heavy bottomed pan
Mixer or a spice grinder to grind the paste
Pressure cooker to cook potatoes
Recipe for Egg and Potato Curry
This curry stars two of my favourite ingredients - eggs and potatoes- striking a perfect balance of protein and carbs in this super flavorsome curry. A must try!
Ingredients
- 6 eggs
- 3 potatoes small
- 2 tbsps cooking oil divided ,
- 4 chillies Kashmiri red
- 1/2 tsp black pepper corns
- 4 cloves garlic
- 1/2 inch ginger , finely sliced
- 2 onions large , peeled and sliced
- 5 quartered tomatoes medium ,
- 1/4 cup coconut dried , sliced (or use 1/4 cup fresh, frozen or desiccated )
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 cinnamon sticks
- 2 bay leaves
- 3 - 4 cloves
- 1 tsp Masala Garam Masala Parsi Dhansakh or Garam
- 1 cup water
- 2 tbsps coriander finely chopped
Instructions
- Preparation - can be done in advance:Hard boil the eggs. {how to make the perfect hard boiled eggs}, boil potatoes, peel and keep aside.
- Heat 1 tbsp oil in a heavy bottomed pan. Add the dried red chillies and pepper corns and stir for 30 seconds.
- Add the garlic, ginger, onion and tomatoes and fry on high flame for 1-2 minutes. Add the sliced dried coconut or fresh/frozen coconut and stir for another 1 minute on medium flame.
- Lower the flame and add salt, turmeric and cover the pan and allow to cook for 6-7 minutes until tomatoes are soft and onions are cooked.
- Using a pair of tongs try and pick out all the tomato skins and discard them. This is optional but it does give a better texture to the sauce of the curry. That's the reason I've left the tomatoes as large chunks (quarters) so that I can easy remove the skins. You can even use them just halved. Alternatively, blanch the tomatoes and grind them along with the other ingredients for the paste.
- Remove all the ingredients on to a plate and cool.
- Grind to a fine puree using 1/4 cup water.
- In a heavy bottomed pan, heat the remaining 1 tbsp oil or ghee.
- Add the whole spices, stir for few seconds.
- Add the prepared puree, along with 1/2 cup water or just enough to get the consistency you like.
- Adjust salt, and bring to a simmer.
- Meanwhile, heat a tsp of oil in a non stick pan. Halve the boiled peeled potatoes lengthwise and lightly fry them in the hot pan with a sprinkle of salt until golden. Remove and add to the simmering curry.
- Halve the eggs lengthwise and add gently to simmering curry.
- Once the eggs and potatoes have simmered for 5 minutes, add the Parsi Dhansakh Masala or Garam Masala powder, stir to mix and remove from flame.
- Cover and keep aside for 30 minutes so that they absorb the flavours. Remove into a serving bowl, garnish with coriander.
- Serve with plain steamed rice, zeera rice or ghee rice.
Notes
Tips for a quicker version of the egg and potato curry:
- You can use readymade tomato puree instead of blanching and pureeing tomatoes.
- If you don't have coconut on hand, use 1/2 cup canned / tetra pack coconut milk during the last 30 seconds of simmering.
- The potatoes and eggs can be prepared in advance and refrigerated.
I love egg dishes, so I want to try this one. I’d like to try the quicker version with the readymade tomato puree. How many ounces, cups, or cans would I use? Thanks in advance!