Kerala Style Egg Potato Curry Recipes

Steps:

• Heat oil in a pan&add finely sliced onions&salt. When onion becomes golden brown color, add green chilli&ginger garlic paste. Fry for 2-3 minutes. Add the masala powders&a 1/2 tsp of oil&fry for 3 minutes. Add cooked potatoes&mix well. Add thick coconut milk&bring to boil. Reduce flame to lowest&add hard boiled eggs&cook till the gravy becomes thick, say around 5 mins. Garnish with coriander leaves. Serve hot with palappam, kallappam, puttu&chappathi. For veg variation: You can use veggies like carrot, beans, cauliflower, green peas etc; Cook the vegetables first&add it along with the potato. Rest of the recipe is same. Notes: I used potatoes&carrot also for this curry. We need loads of "chaaru" (gravy), so I've used 2 cups of coconut milk, you can adjust the qty to suit your taste. Also if you dont prefer a creamy curry, you can use medium thick coconut milk instead of thick coconut milk. To enhance taste&also give a rich flavor, you can add cashew paste also. Mix the cashew paste in coconut milk&add to the curry. To make cashew paste, soak a small handful of cashews in hot water for 5-7 mins&grind them to a smooth paste.

Steps:

• 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.
• 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.
• 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.
• 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.