Potato And Hard Boiled Egg Curry Recipes

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.

Steps:

• Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
• Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
• Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
• Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.

Steps:

• Heat the oil in a saucepan and briefly fry the curry paste. Tip in the tomatoes and half a can of water and bring to a simmer. Add the potatoes and cook for 20 mins, or until the potato is tender. Stir in the peas and cook for 3 mins.
• Halve the eggs and place them on top of the curry, then warm everything through. Serve with the rotis and yogurt on the side.

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
• Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
• Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.