EGG AND POTATO CURRY
North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.
Provided by sunwind
Categories World Cuisine Recipes Asian Bangladeshi
Time 55m
Yield 2
Number Of Ingredients 16
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.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g
EGG CURRY
Food has always been politicized in India, a person's diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).
Provided by Tejal Rao
Categories soups and stews, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
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.
CREAMY EGG CURRY
It may seem like an unusual combination but this is delicious. Why not try it and see.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
- Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.
Nutrition Facts : Calories 336 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.02 milligram of sodium
QUICK EGG CURRY
One of the first things I cooked and turned out perfect, and one of the few things I can cook without ever going wrong. It's easy and yummy too! My mom's recipe.
Provided by Nisha
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel the onions, cut into quarters and cut into this slices.
- Split the chillies.
- Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
- Stir fry for a minute or two.
- Add in the tomatoes.
- When the tomatoes are nicely cooked add the powder spices.
- Stir fry for another minute or three.
- Add salt and water and bring to boil.
- Adjust the consistency of the gravy to your choice.
- Halve the boiled eggs lengthwise and add to the gravy.
- Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.
EGG CURRY
This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.
Provided by Louella
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
- Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 11.7 g, Cholesterol 424 mg, Fat 25.2 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 463.5 mg, Sugar 5 g
QUICK EGG AND VEGETABLE CURRY
Make and share this Quick Egg and Vegetable Curry recipe from Food.com.
Provided by hectorthebat
Categories Curries
Time 55m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Peel and chop the onion, and fry in the oil and butter in a saucepan over a medium heat, until soft (about 3-4 minutes). Stir in the curry powder and flour, and cook very gently for a further 2 minutes, stirring all the time. Gradually stir in the soup, bring to the boil, reduce the heat to a simmer, put on the lid, and cook gently for about 20 minutes, stirring occasionally, to make a thick sauce.
- Hard boil the eggs for 10 minutes. Rinse them under cold running water, peel them, wash off the shell and cut in half lengthways. Cook the rice for 10-12 minutes in a large pan of boiling salted water. Drain and keep hot, fluffing with a fork to stop it going lumpy. Add the mixed vegetables to the curry sauce, bring back to the boil and simmer for a few minutes to cook the vegetables.
- Put the rice onto a warm plate, spreading round with a spoon to form a ring. Arrange the eggs in the centre and cover with the vegetable curry sauce. Serve with any side dishes you like.
Nutrition Facts : Calories 673.6, Fat 15.4, SaturatedFat 4, Cholesterol 372, Sodium 391.3, Carbohydrate 106.6, Fiber 8.9, Sugar 9, Protein 25
INDIAN EGG CURRY
Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread.
Provided by Evelyn Addison
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
- Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.
Nutrition Facts : Calories 197 calories, Carbohydrate 12.9 g, Cholesterol 318 mg, Fat 11 g, Fiber 3.4 g, Protein 11.7 g, SaturatedFat 2.9 g, Sodium 187 mg, Sugar 7.2 g
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