Indian Egg Curry with Potato

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Indian Egg Curry with Potato calories by ingredient



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

Directions

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.