Egg and Potatoes spicy masala curry is a delicious, very different and unique recipe in which the egg and potatoes are fried before cooking. Perfect tasty dish to cook for unexpected guest at home with ingredients:-
Onion 2 Big Size
Potatoes 4 Medium Size
Tomato Puree 2 tbsp
Hard Boiled Eggs 5
Oil 4 tbsp for frying
Cumin Seeds 1 tsp
Kashmiri Chili Powder 2 tsp
Turmeric Powder 1 ½ tsp
Coriander Powder 1 ½ tsp
Fennel Seed Powder 1 tsp
Ginger & Garlic Paste 2 tsp
Garam Masala 1 tsp
Salt 1 ½ tsp or to taste
Coriander (Dhania) Leaves
Take a frying pan and heat the oil. (Check if the oil is ready for frying by putting a Cumin seed into it; if there is a crackling sound then it can said to be ready)
When the oil is hot enough ready to fry, put semi round cut pieces of Potatoes into it.
Fry the Potatoes till they are crispy and golden brown in color. (Pierce the Potatoes before frying)
Take out the excess oil from the pan.
Now put the Eggs to fry till the outer layer is golden brown and crispy (Pierce the Eggs before frying)
Take out the Eggs now and keep aside.
In the remaining hot oil add Cumin seeds. After they start crackling put onions in the frying pan and fry till golden brown or translucent/.
Add now ginger & garlic Paste. Sauté for a minute.
After this now add all the remaining ingredients that are - Cumin Seeds, Chili Powder, Turmeric Powder, Coriander Powder, Fennel Seed Powder, Garam Masala, Tomato Puree and Salt.
Stir and mix the entire ingredients properly and add 2 glasses of water to make the gravy.
At last put the fried Potatoes & Eggs in the gravy, cover the pan and put it on medium flame for 10 min to cook.
After 10 min check your curry and then garnish it with Coriander leaves
Piercing help better absorption of oil, spices and moisture by the food; thus helps in fast and evenly cooking of food from both inside and outside.
Don’t boil the Eggs for more than 10 min to avoid its internal chemical reaction that results in blue color.
Instead of Tomato Puree you can use fresh Tomatoes also.