Indian Egg Curry with Potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Onions, raw, 3 medium (2-1/2" dia) ground to paste Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) ground to puree *Ginger Garlic Paste, 2 tbsp Hard Boiled Egg, 8 large shelled *Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) diced into 1/2 inch cubes Chili powder, 1 tsp turmeric powder - 1.5tsp Salt, 1 tbsp *Coriander seed, 2 tbsp (ground to powder) *Garam Masala, 1.5 tsp *Canola Oil, 2 tbsp Coriander Leaf - 2 tbsp chopped finely
Heat oil and fry the ginger garlic paste for 30 secs and add the onion paste to it. fry onion paste till brown and the oil starts to separate and add the salt, chilli powder, turmeric powder and coriander powder (grind the seeds) and fry till oil separates. Add tomato puree to the mix and diced potatoes and fry till oil separates...adjust the seasoning and add the boiled and shelled eggs. Add 1/2 cup of water and poil for 3-4 minutes and remove to a bowl. garnish with chopped coriander leaves & garam masala and serve with steamed rice.
Serving Size: 1 Bowl or 2 Eggs per serving
Number of Servings: 4
Recipe submitted by SparkPeople user PIUSABBY.
Serving Size: 1 Bowl or 2 Eggs per serving
Number of Servings: 4
Recipe submitted by SparkPeople user PIUSABBY.
Nutritional Info Amount Per Serving
- Calories: 361.4
- Total Fat: 19.0 g
- Cholesterol: 426.6 mg
- Sodium: 2,307.7 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 6.5 g
- Protein: 17.6 g
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