Potato egg curry is a fantastic dish that goes well with Indian breads and rice. It makes complete meal.
2 Small, chopped in large chunks
1 Small, finely chopped
Ginger garlic paste
1⁄4 Cup (4 tbs)
Red chili powder
1⁄4 Teaspoon (Turmeric Powder)
1⁄2 , sliced
Heat oil in a pan. Add zeera and garam masala pieces.
Then add onion. Fry it until golden brown.
Spread the onions on a dish.
Season the oil in the same pan with spices- chili powder, coriander powder, salt, turmeric, ginger-garlic paste.
Add some water so that spices do not burn.
Add potatoes. Stir.
Now add 1/2 cup water. Cover it for 10 minutes.
Blend yogurt, tomatoes and onions for main curry.
Add the blended mixture. Stir it on a high flame.
Cover when it starts boiling and let the gravy thicken up.
Check if the potatoes are cooked.
Before serving, slice boiled eggs in half. Pour curry on top.
If you are a fan of curry, this boiled egg and potato curry will win a place in your menu. Like all her curry recipes, the chef makes a gravy with fried onions blended in yogurt along with the spices and cooks the potatoes in the gravy. The dark red color of the curry is really tempting and inviting. So, next time you want a quick curry to impress someone, this recipe should be an obvious choice.