Egg and Potato Curry

Egg and Potato Curry

2 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
sunwind
Recipe by  sunwind

“North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
  2. Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
  3. Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
  4. Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

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Reviews (2)

Rate This Recipe
capry1
1

capry1

Its a good recipe. Easy to follow and tasty. My family enjoyed it.

Doughgirl8
1

Doughgirl8

Great. I've been looking for a recipe like this ever since a Bangladeshi classmate made it in college years ago. Served it on rice for a cheap, delicious meal.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 671 cal
  • 34%
  • Fat
  • 38.5 g
  • 59%
  • Carbs
  • 56.3 g
  • 18%
  • Protein
  • 26.7 g
  • 53%
  • Cholesterol
  • 636 mg
  • 212%
  • Sodium
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

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