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Egg Kalia

Chef.Foodie's picture
Ingredients
  Eggs 8 Small
  Potatoes 500 Gram
  Onions 225 Gram
  Peas 115 Gram
  Oil 100 Milliliter
  Coriander 10 Gram
  Ginger piece 1 Inch
  Salt To Taste
  Turmeric 1⁄2 Teaspoon
  Cumin 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garam masala 1⁄4 Teaspoon
  Cloves 3
  Cinnamon stick 1 Inch
  Cardamom 2
  Red chilies 3
  Fat 1 Tablespoon
Directions

1. Hard-boil, cool and shell eggs. Cut into halves. Peel and quarter potatoes; peel and slice onions.
2. Heat oil. Brown eggs and onions separately. Remove. Add potatoes and peas to oil and then the coriander, pepper, cumin, ginger, garam masala, turmeric and two red chillies ground to a fine paste. Add hot water and salt.
3. Cook till potatoes are done. Add onions and eggs. Heat fat, add the remaining red chilli and curry leaves. Pour over curry and mix well.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Bengali
Course: 
Main Dish
Taste: 
Spicy
Method: 
Curried
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Cook Time: 
20 Minutes
Servings: 
4

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