Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Potato and Eggs Curry. It is one of my favorites recipe This time, I am going to make it a little bit unique. This will be really deliciou

Hi Everyone My names is Yasmin Huma Khan. I am gonna show you how to make the Delicious Dish ( Eggs And Potato Curry ) at home. I didnt use the eggs or potatoes but added chicken and broth.

Cover and cook on a low flame till the potatoes are done. A slow cooked curry tastes better, so if you have time cook on a low. In a small frying pan add the spices (coriander, ginger, curry, pepper), and toast them over low heat for about two minutes, or until the spices become aromatic.

The Ingredients needed to make Potato and Eggs Curry:

1. Prepare of A. Ingredients
2. Prepare 10 of eggs hard boiled eggs
3. It’s 500 g of medium size potatoes
4. Prepare 3/4 C of cooking oil
5. You need 1 of thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
6. It’s 3 C of water
7. It’s of B. Blended Ingredients
8. Prepare 1 C of cut,soaked,softened dried chillies
9. Prepare 1 of small brown onion
10. You need 1 of thumb size ginger
11. Prepare 4 of small garlics
12. It’s 1/4 C of candlenuts
13. Prepare of C. Curry Paste
14. It’s 1/2 C of Babas Meat Curry Powder
15. It’s 1 tbsp of Babas Fish Curry Powder
16. It’s As needed of - Water
17. You need of D. Seasoning
18. Prepare To taste of - Chicken seasoning powder or salt

Egg and Potato curry - A simple and most delicious Indian Curry, easy to make restaurant style curry at home! But have you ever tried making with an exotic blend of potatoes? The humble potato, when added to eggs, enhances the taste of the egg curry. Cooking this eggs and potatoes curry is an easier way to add eggs or flavours of eggs to the curry.

Step to make Potato and Eggs Curry:

1. A - Boil eggs and deep fry until they turn light brown. Peel and cube potatoe 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 - Heat 3/4 cup of cooking oil in a wok or deep pan. Add B (blended ingredients). Sauté 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 potatoe Stir to mix and then cover the wok/pan with a lid. Simmer for few minute Add egg 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.

Without much egg flavours,he eats the potato curry with at least a portion of nutrient Well,I know it is same with most mom You need to be creative in the kitchen if you want to feed the. I actually prefer my egg curries mild as I think it complements the egg flavour perfectly. I do hope you give this curry a go and even tweak it to you own desired taste if you wish, as Nigel Slater says a recipe is just a starting place! Im entering my Egg, Leek and Potato Curry into Credit Crunch Munch.

So that’s going to wrap it up with this exceptional food Potato and Eggs Curry. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!