A delicious and comforting egg and potato curry that’s perfect for a weekday or weekend lunch/dinner. It’s big on flavours, and quick and easy to cook up!
Serves: 4 people
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 6 boiled eggs
- 2 boiled potatoes, cubed
- 2 onions, sliced
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1/2 teaspoon coriander powder
- Fresh coriander leaves, to garnish
Method:
- Boil the Eggs and Potatoes:
- In a pan of water, boil the eggs for approximately 8-10 minutes until hard-boiled.
- In a separate pan, boil the cubed potatoes until softened, then drain and set aside.
- Fry the Eggs:
- Once the eggs are done, peel them and marinate in 1/2 teaspoon of turmeric powder.
- Heat oil in a pan and fry the eggs until golden brown. Set them aside.
- Prepare the Curry Base:
- In a large pan, heat 2-3 tablespoons of oil. Add the sliced onions and fry until they turn translucent.
- Add the minced garlic and ginger, and cook for about 5 minutes until fragrant.
- Add the Spices:
- Add salt, turmeric, chili powder, curry powder, and coriander powder to the pan. Cook the spices for a few minutes to remove the rawness. You can add a splash of water to prevent the spices from sticking.
- Combine Eggs and Potatoes:
- Add the fried eggs and boiled potatoes to the curry base. Stir well to coat the eggs and potatoes with the spices.
- Adjust the Consistency:
- Add water if you want a thinner curry, or keep it thick depending on your preference. Simmer the curry for 5-10 minutes.
- Garnish and Serve:
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Tip:
For extra richness, add a splash of coconut milk or a dollop of yogurt before serving.