Egg-Potato Stew, Egg and Potato Curry
Author:
Yummy N Tasty
Posted on,
22, Feb 2017
6.6 K views.
1
4/5 ( 2 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
40-50 mins
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Recipe video
Ingredients:
- Eggs – 4-5 Nos, boiled and peeled
- Potato, large sized – 1 Nos, cubed
- Finely chopped Onion – 2 cup
- Ginger-garlic paste – 1 ½ Tablespoon
- Green chilies – 2-3 Nos, slit
- Curry leaves – 1 sprig
- Turmeric powder – ⅛ Teaspoon
- Garam masala powder – ¾ Teaspoon
- Black Pepper powder - ½ Teaspoon
- Thick Coconut Milk - 1 cup
- Coconut oil – 1-2 Tablespoon
- Mustard seeds – ½ Teaspoon
- Dried red chilies – 1-2 Nos
- Water - 2 cup
- Salt to taste
Instructions:
- Heat oil in a pan and splutter mustard seeds, then add in the dried red chillies and fry for 30 seconds on medium heat.
- Add in the chopped onion and saute until translucent.
- Then add in the ginger-garlic paste and saute until the raw smell disappears on medium heat.
- Now add in the potato cubes, green chilies, curry leaves and combine well.
- Add turmeric powder, garam masala powder and saute for 2 minutes on low heat.
- Now add in the water, salt and mix well. Cover and cook until the potatoes are cooked well and the curry is thick for about 15-20 minutes on medium heat.
- Add in the coconut milk and pepper powder. Adjust salt. Mix well and cook for 2-3 minutes on low heat.
- Then add in the eggs and mix well. Cover and cook for 3-4 minutes at low-medium heat.
- Remove from heat, serve warm with palappan, roti, idiyappam etc.
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Egg-Potato Stew, Egg and Potato Curry
| Author - Yummy N Tasty |
| Posted on - 22, Feb 2017 |
| Recipe URL, https://www.yummyntasty.com/recipes/egg-potato-stew-egg-and-potato-curry/ |
| Cooking time - 40-50 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Eggs – 4-5 Nos, boiled and peeled
- Potato, large sized – 1 Nos, cubed
- Finely chopped Onion – 2 cup
- Ginger-garlic paste – 1 ½ Tablespoon
- Green chilies – 2-3 Nos, slit
- Curry leaves – 1 sprig
- Turmeric powder – ⅛ Teaspoon
- Garam masala powder – ¾ Teaspoon
- Black Pepper powder - ½ Teaspoon
- Thick Coconut Milk - 1 cup
- Coconut oil – 1-2 Tablespoon
- Mustard seeds – ½ Teaspoon
- Dried red chilies – 1-2 Nos
- Water - 2 cup
- Salt to taste
Instructions :
- Heat oil in a pan and splutter mustard seeds, then add in the dried red chillies and fry for 30 seconds on medium heat.
- Add in the chopped onion and saute until translucent.
- Then add in the ginger-garlic paste and saute until the raw smell disappears on medium heat.
- Now add in the potato cubes, green chilies, curry leaves and combine well.
- Add turmeric powder, garam masala powder and saute for 2 minutes on low heat.
- Now add in the water, salt and mix well. Cover and cook until the potatoes are cooked well and the curry is thick for about 15-20 minutes on medium heat.
- Add in the coconut milk and pepper powder. Adjust salt. Mix well and cook for 2-3 minutes on low heat.
- Then add in the eggs and mix well. Cover and cook for 3-4 minutes at low-medium heat.
- Remove from heat, serve warm with palappan, roti, idiyappam etc.
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