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Potato & Egg Curry

Veggie.Lover's picture
This is a recipe for a tasty Potato & Egg Curry. You can serve this for a heart meal at home. I love this wonderful Potato & Egg Curry recipe especially because it was one of the first few recipes that I learned when I started cooking!
  Clarified butter/Salad oil 3 Tablespoon
  Thin skinned potatoes 3 Large, peeled and diced
  Garlic clove 3 Large, minced or pressed
  Ground coriander 1 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Turmeric 1 Teaspoon
  Ground cumin 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Unsweetened coconut milk 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Basmati rice/Cooked brown / white rice 1 Cup (16 tbs)
  Finely chopped parsley 2 Tablespoon
  Finely chopped chives 2 Tablespoon
  Fresh shelled peas/Frozen peas, thawed 1 1⁄2 Cup (24 tbs)
  Hard cooked eggs 4 , coarsely chopped
  Condiment 1 Cup (16 tbs)

Heat clarified butter in a 4 to 5 quart kettle over medium heat.
Add potatoes and garlic, and cbok, stirring, for 10 minutes.
Add coriander and cook, stirring, for 1 more minute.
Pour in the 1/3 cup water and cook, stirring often, until liquid evaporates.
Sprinkle salt, turmeric, cumin, and cayenne over potatoes, then add the 1 1/2 cups water, coconut milk, and lemon juice.
Bring to a boil over high heat; cover, reduce heat, and boil gently until potatoes are tender.
Prepare Basmati rice.
Stir in parsley, chives, and peas.
Blend in about three fourths of the eggs and cook until heated through.
Serve over rice and sprinkle with remaining eggs.
Pass condiments at the table.
Clarified butter.
Melt 1/2 cup butter in a small pan over very low heat.
As milky foam rises, skim it off and discard it.
Pour off the clear, golden melted butter, discarding white milky solids at bottom of pan.
If made ahead, cover and refrigerate; keeps for several weeks.
Makes about 6 tablespoons.
Basmati rice.
In a sieve, rinse 1 1/3 cups Basmati rice with cold running water until water runs clear.
In a medium size pan, combine 2 1/2 cups water and 1/2 teaspoon salt; bring to a boil over high heat.
Stir in rice, cover, reduce heat, and simmer until liquid is absorbed and rice is tender (about 10 minutes).
Stir in 1 1/2 tablespoons butter or margarine.
Serve immediately.
Offer 3 or 4 of the following: chopped roasted cashews or peanuts, raisins, toasted unsweetened coconut, Mango Chutney, and Cucumber Raita.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2750 Calories from Fat 917

% Daily Value*

Total Fat 105 g162%

Saturated Fat 61.6 g307.8%

Trans Fat 0 g

Cholesterol 1087.5 mg362.5%

Sodium 2702.4 mg112.6%

Total Carbohydrates 389 g129.6%

Dietary Fiber 48 g192%

Sugars 36.9 g

Protein 81 g162.2%

Vitamin A 152.3% Vitamin C 573.6%

Calcium 63.3% Iron 142.7%

*Based on a 2000 Calorie diet

Potato & Egg Curry Recipe