Ingredients:
Method:
| 6 | - eggs |
| 4 | medium potatoes |
| 1/2 | cup oil |
| 1 | - onions, roughly chopped |
| 1 | tablespoon ginger paste |
| 1 | tablespoon garlic paste |
| 1 | teaspoon salt |
| 1/4 | teaspoon turmeric |
| 1 | teaspoon red chili powder |
| 2 | teaspoon coriander powder |
| .5-.75 | cup water |
| 1 | teaspoon garam masala |
Method:
- Peel and cut the potatoes into large cubes and keep them in cold tap water.
- Heat oil in a saucepan add onions and fry for 5-8 minutes, until transparent but not brown.
- Add garlic and ginger, stirring constantly, fry for about 5 minutes, add 3-4 tablespoons of water to prevent the gravy from burning.
- Add salt, chile powder, turmeric, coriander powder and 3-4 tablespoons of water. Fry the onion mixture for 3-5 minutes.
- Add potatoes and stir the contents until the spices coat the potatoes well. Add water, cover and cook over low heat for about 15-20 minutes or until the potatoes are tender but not very soft. Add two cups of water, bring to boil and simmer for 5 minutes on low heat.
- Meanwhile hard boil the eggs, peel and quarter.
- Add garam masala, coriander leaves and green chilies to the potato curry, stir gently and transfer to serving dish. Add boiled eggs and serve.
- Serve with chapati or paratha and mixed pickle. once
This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 25 minutes.
Cooking Time: 25 minutes.
Serving Options:
Serve Hot
Try it with Naan or Routi