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Recipes >> Munawer Latif Recipes > Egg and Potato Curry by Chef Munawar Latif

Egg and Potato Curry

Egg and Potato Curry
Prep Time
15 Mins
Cook Time

25 Mins
Serves

4 - 6
When you have sudden guests for dinner and nothing special to serve. Egg and potato curry will solve your problem its very quick and easy to make, with all ingredients in kitchen and full of taste at the same time. It could be served with plain rice or naan.
Viewed: 22987
Source:  Chef Munawar Latif
7 Ratings
4 out of 5 stars
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Ingredients

  • Eggs 6
  • Potatoes 3 medium
  • Salt to taste
  • Ginger Garlic paste 1 tbsp
  • Onion paste 2 medium size (paste)
  • Tomato paste 1 cup
  • Red chili powder 1 tsp
  • Turmeric powder ½ tsp
  • Cumin powder ½ tsp
  • Coriander powder ½ tsp
  • All spice powder ¼ tsp
  • fenugreek seeds ¼ tsp
  • Green chilies 2
  • Curry leaves 1 stem
  • Green coriander leaves ½ bunch
  • Oil 4 tbsp

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Cooking Directions

  1. Boil eggs and remove the shells.

  2. Peel potatoes, cut them into 4 - 6 pieces each and dip in salty water.

  3. Take a medium size cooking pot, heat oil, add fenugreek seeds and curry leaves, cook for a couple of minutes.

  4. Then add onion paste add ginger & garlic paste, saute for few minutes.

  5. Now add tomato paste, red chili powder, turmeric powder, cumin powder, coriander powder, all spice powder & salt to taste.

  6. Stir the masala for 5 minutes, add potato pieces with 2 cup water and cover to simmer.

  7. When potatoes are tender and oil floats over curry put boiled eggs.

  8. Sprinkle with chopped Green chilies and coriander leaves.

  9. Serve it hot steamed rice.

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