Potato and egg curry

Egg curry is a family favourite as it takes very less time to cook and you can make as ‘mild’ you want or as ‘hot’ according to your taste bud.Eggs are a good source of protein.

The ginger, tomatoes and green chillies provide a fantastic flavor to it and the plus side is if you have the left over curry you can use it on making some other curries like fish or plain potato curry.

Type: Curry

Time: 20-25 minutes

Serve: 4

Ingredients:

• 6 hard boiled eggs
• 1 large tomato coarsely ground
• 1 medium onion minced
• 1 1/2 inch ginger made into paste
• 2 cloves of garlic minced to paste
• Salt to taste
• 3 green chillies paste
• Make a fine paste of 1 1/2 tsp turmeric, 2 tbs coriandee powder, 1 1/2 tbs cumin powder with 3 tbs water
• Coarsely ground 3 green cardamom,2 cloves, 1 inch cinnamon stick (whole spice)
• 2 medium sized potatoes cut into eight pieces
• 1 cup warm water

Procedure:

• Fry the potato and eggs with salt and turmeric
• Keep aside
• Add 2 tbs of mustard oil
• Add the onion
• Fry until the raw smell goes away
• Add the ginger and garlic paste that too until the raw smell goes away
• Now add the tomatoes and the spice paste
• Cook and cover it until oil seperates
• Now add the potatoes and cook until soft and keep on adding some warm water
• Add the eggs
• Now add the remaining water and add the whole spices and 2cwhole chillies
• Simmer for more 5 minutes and you can see your curry is ready

Enjoy it with steamed rice or roti/tortillas

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