This is a very basic recipe but it’s great for non vegetarians when they are done with fish and meat on weeks. This main course recipe tastes delicious when served with plain rice and eggplant fry.

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Preparation Time : 30 minutes

Serves : 6 persons

Ingredients :

Eggs : 6 hard boiled and peeled

Potatoes : 5 Refined / Mustard oil : 1/2 cup

Onion : 2 medium sliced

Ginger garlic paste : 1 tablespoon

Tomato : 3 without seeds chopped

Lavang / Cloves : 2

Dalchini / Cinnamon : 1 stick

Elaichi / Cardamom : 2-3

Black Elaichi / Cardamom : 1

Jeera / Cumin seeds : 1 tablespoon

Salt as per taste

Haldi / Turmeric Powder : 1/2 teaspoon

Red chilli powder : 1 teaspoon

Dhania / Coriander powder : 1 teaspoon

Garam Masala Powder : 1 teaspoon

Water as required

Method :

Cut length wise slits in the boiled eggs. In a bowl toss the eggs with a little salt and turmeric powder. Heat oil in a pan and deep fry the eggs until they turn golden brown. Remove from oil and keep aside.

Peel and cut the potatoes into cubed or wedges. Deep fry in oil and keep aside . In the same oil add the onions and fry until golden brown. Drain excess oil. In a grinder make a paste of the fried onions with the tomatoes and cumin seeds . add a little water if required.

Now heat a 2 tablespoons oil in a pan and add the cloves, cardamom and cinnamon and saute the ginger garlic paste in it. Add the prepared paste of onion, Cumin and tomatoes. Add salt, chilli powder, turmeric, coriander powder and a water. Cover and cook over medium heat for about 15-20 minutes or until the water dries and the oil begins to separate.  Now add the fried potatoes cubes or wedges and cook over low heat until the potatoes are cooked. See that the pieces do not break.

Add water as desired for the curry and allow it to boil.Add the garam masala and eggs. Let it simmer for 5 minutes and your egg curry is ready. Serve hot with rice.

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