Indian

Indian Egg Curry with Potato is for Lunch.

Indian Egg Curry with Potato takes 20 minutes to prepare.

Indian Egg Curry with Potato takes 30 minutes to cook.

Indian Egg Curry with Potato makes 4 servings.

The ingredients for Indian Egg Curry with Potato are:

Onions, raw, 3 medium (2-1/2" dia) ground to paste
Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) ground to puree
*Ginger Garlic Paste, 2 tbsp
Hard Boiled Egg, 8 large shelled
*Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) diced into 1/2 inch cubes
Chili powder, 1 tsp
turmeric powder - 1.5tsp
Salt, 1 tbsp
*Coriander seed, 2 tbsp (ground to powder)
*Garam Masala, 1.5 tsp
*Canola Oil, 2 tbsp
Coriander Leaf - 2 tbsp chopped finely

Here is how you make Indian Egg Curry with Potato:

Heat oil and fry the ginger garlic paste for 30 secs and add the onion paste to it. fry onion paste till brown and the oil starts to separate and add the salt, chilli powder, turmeric powder and coriander powder (grind the seeds) and fry till oil separates. Add tomato puree to the mix and diced potatoes and fry till oil separates...adjust the seasoning and add the boiled and shelled eggs. Add 1/2 cup of water and poil for 3-4 minutes and remove to a bowl. garnish with chopped coriander leaves & garam masala and serve with steamed rice.Serving Size: 1 Bowl or 2 Eggs per servingNumber of Servings: 4Recipe submitted by SparkPeople user PIUSABBY.

The nutritional information for Indian Egg Curry with Potato is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 361.4

• Total Fat: 19.0 g
• Cholesterol: 426.6 mg
• Sodium: 2,307.7 mg
• Total Carbs: 36.1 g
• Dietary Fiber: 6.5 g
• Protein: 17.6 g

Indian Egg Curry with Potato is Indian cuisine.