| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 4 Eggs Boiled and peeled
- 5 Potatoes Peeled and quartered
- 2 onion Chopped or grounded
- 2 tbsp Ginger Garlic Paste
- 2 Ripe Tomatoes Sliced
- 3 Green Chilies Slit
- salt To taste
- 4 tbsp mustard oil Adjustable
- 1/2 cup coriander Chopped, for garnish
Spices :
- 2 Bay Leaf
- 3 Dry Red Chili
- 1 tsp cumin
- 2 Green Cardamom
- 4 Cloves
- 1 inch cinnamon
- 2 tsp Turmeric Powder
- 1 tsp Cuin Powder
- 1 tbsp Coriander Powder
Ingredients
Spices :
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Instructions
- Take potato pieces and boiled eggs in a bowl, sprinkle around 1 tsp of turmeric and 1-2 pinch of salt and coat the potatoes and eggs. Keep aside.
- Heat oil in a wok/ pan till smoking hot. Add damped potatoes and fry them til golden in color.
- Now add eggs in the oil and gently fry till golden.
- Transfer the potatoes and eggs in a plate and set aside.
- In the remaining oil add bay leaf and all other whole spices along with dry red chilies.
- Wait till they crackle, and then add chopped onions and saute them till golden in color.
- Add ginger garlic paste and slit green chilies and fry them with onion until brown in color.
- Now add in the chopped tomatoes along with cumin powder, coriander powder, turmeric powder and garam masala powder. Stir well and fry till oil starts leaving sides.
- Add little water if you see the masala sticking for bottom.
- Once the masala is fried nicely and the oil has oozed out from the sides, add fried potatoes and mix well.
- Fry for another 2 mins and add water as per required consistency.
- Adjust salt as needed and drop in the eggs in the curry.
- Let the curry come to a boil, then simmer the flames and cover the lid. Let the curry cook till potatoes are tender and soft.
- Remove from stove, and garnish with plenty of chopped coriander and serve hot with plain steamed rice.
Recipe Notes
P.S – The spiciness of the curry can be adjusted as per one’s choice.
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Love : Shaheen
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