Best Way to Serving Yummy Potato and Eggs Curry

Potato and Eggs Curry is the first thing that appears to most people’s mind when it comes to a delightul dish. Today, we will tell you procedures on preparing a tasty Potato and Eggs Curry.

Potato and Eggs Curry

We hope you got insight from reading it, now let’s go back to potato and eggs curry recipe. You can cook potato and eggs curry using 18 ingredients and 5 steps. Here is how you do it.

Firstly, below are the ingridients that you should ready to cook Potato and Eggs Curry:

  1. Prepare of A. Ingredients.
  2. Take of eggs hard boiled eggs.
  3. Use of medium size potatoes.
  4. Get of cooking oil.
  5. Provide of thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice.
  6. Prepare of water.
  7. Provide of B. Blended Ingredients.
  8. You need of cut,soaked,softened dried chillies.
  9. You need of small brown onion.
  10. You need of thumb size ginger.
  11. Provide of small garlics.
  12. Get of candlenuts.
  13. Take of C. Curry Paste.
  14. Provide of Baba's Meat Curry Powder.
  15. Get of Baba's Fish Curry Powder.
  16. Use of – Water.
  17. Use of D. Seasoning.
  18. Provide of – Chicken seasoning powder or salt.

After preparing the ingridients, now we are set to make our yummy Potato and Eggs Curry:

  1. A – Boil eggs and deep fry until they turn light brown. Peel and cube potatoes. Boil potato until just tender. Soak a thumb size tamarind pulp or paste in 1/4 cup of hot water and squeeze for the juice. Set all these aside..
  2. B – Place B with 1/4 cup or just enough water in a blender. Blend into a fine paste..
  3. C – Mix curry powder with enough water until you get a soft curry paste (with thick porridge like consistency)..
  4. Cooking the dish РHeat 3/4 cup of cooking oil in a wok or deep pan. Add B (blended ingredients). Saut̩ until aromatic. Add C (curry paste). Keep stirring until oil is slightly separated from the paste before mixing in tamarind juice..
  5. Add 3 cup of water and potatoes. Stir to mix and then cover the wok/pan with a lid. Simmer for few minutes. Add eggs. Season and adjust seasoning accordingly. Simmer again for another minute or two. Turn off the heat. Garnish with chopped oriental coriander. Left over can be reheated before serving..

Then you must try these delicious and quick egg curry recipes made with simple ingredients, a pinch of creativity Carefully add the eggs and stir well so that the curry paste get coated all over the eggs. Then add water, green chili, and kasuri methi. Potatoes, kumara and green beans are really nice but you might prefer to use pumpkin, or carrots, or any other favourite vegetables in the mix. This is a richly spiced but not hot vegetable curry and is delicious on a cold evening. There are no desperately unusual ingredients and you can substitute.

Recipe : Potato and Eggs Curry

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