Egg And Potato Curry

Egg and Potato Curry is a hearty, flavorful dish that combines boiled eggs and tender potatoes in a rich, spiced tomato-based curry sauce. This recipe is perfect for those looking for a comforting meal with bold flavors. The eggs soak up the aromatic spices while the potatoes add a wonderful texture, making this dish satisfying and versatile. Whether you’re serving it with rice, naan, or roti, Egg and Potato Curry is a fantastic option for a cozy weeknight dinner or a special gathering.

Ingredients:

• 4 large eggs, hard-boiled and peeled
• 3 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green chilies, chopped (optional)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 cup coconut milk or water
• 2 tbsp vegetable oil
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the eggs and potatoes: Boil the eggs and potatoes in separate pots until the eggs are hard-boiled (about 10 minutes) and the potatoes are tender. Peel and set aside.
2. Fry the potatoes: In a large skillet, heat 1 tablespoon of oil over medium heat. Fry the boiled potatoes until golden and slightly crispy. Remove and set aside.
3. Prepare the curry base: In the same skillet, heat another tablespoon of oil. Add cumin and mustard seeds and let them crackle. Then add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are golden brown.
4. Add spices and tomatoes: Stir in the turmeric, ground cumin, coriander, chili powder, and garam masala. Cook for 2-3 minutes until fragrant. Add the tomatoes and cook until they break down and form a thick sauce.
5. Simmer the curry: Add the coconut milk or water to the pan, stir well, and bring the curry to a simmer. Season with salt and let it cook for about 5 minutes to allow the flavors to meld together.
6. Add eggs and potatoes: Gently add the boiled eggs and fried potatoes into the curry. Stir to coat them with the sauce. Let it simmer for another 5 minutes.
7. Garnish and serve: Garnish with fresh cilantro and serve hot with rice, naan, or your favorite flatbread.

Enjoy the warm, comforting flavors of Egg and Potato Curry!