Potato Egg Curry Recipe
ingredients
For the Gravy:
1) 1/3 cup oil (for cooking)
2) 1 bay leaf
3) 1 tsp white cumin seeds
4) 1-inch cinnamon stick
5) 3-4 green cardamoms
6) 1 large onion, grated
7) 1 tsp ginger-garlic paste
8) 2 large tomatoes, chopped
9) 10-12 cashews
10) 1 green chili (optional)
11) 1 tsp red chili powder
12) 1 tsp Kashmiri red chili powder (for color)
13) 1 tsp coriander powder
14) ½ tsp roasted cumin powder
15) ¼ tsp turmeric powder
16) 1 tsp kasuri methi (dried fenugreek leaves)
17) 1 tsp salt (or to taste)
18) 1 tsp fresh cream (or milk cream)
19) ½ cup water (for gravy consistency)
For the Eggs:
5 eggs
1 tsp black pepper powder (for sprinkling)
Fresh coriander leaves, finely chopped (for garnish)
1-2 chopped green chilies (optional, for extra flavor)
Optional:1-2 tbsp oil or ghee (for finishing tadka)
Lets Start Recipe
Today, we’re going to make a **delicious and flavorful Potato Egg ** Recipe. You must have tried many egg dishes, but trust me, this **Egg Curry** will become your new favorite! It’s perfect to serve with **roti, paratha, or bread**. This recipe is full of flavors and super easy to make. Let’s get started!
Step 1: Preparing the Masala Base
Take a wide **pan** and heat **1/3 cup oil** in it. Once the oil is hot, add the following whole spices:
*1 bay leaf
1 tsp white cumin
1-inch cinnamon stick
*3-4 green cardamoms
Fry these spices for a few seconds to release their aroma into the oil. After that, add **1 large onion** (grated). We’ll cook this onion on medium heat, stirring occasionally until it turns light golden. Make sure not to let it brown too much.
Step 2: Adding Ginger-Garlic Paste
Once the onions are golden, add **1 tsp ginger-garlic paste**. Stir well and cook for a few seconds to remove the raw smell of ginger and garlic. After that, add **a little water** to prevent the onions from darkening further.
Step 5: Adding Spices
Now, add the following spices:
*1 tsp red chili powder
1 tsp Kashmiri red chili powder (for color)
*1 tsp or salt to taste
1 tsp kasuri methi (dried fenugreek leaves)
¼ tsp turmeric powder
½ tsp roasted cumin powder
1 tsp coriander powder
Mix these spices on low heat and let them cook for 1-2 minutes. Stir them frequently to ensure they don’t burn.
Step 4: Making the Tomato-Cashew Paste
Now, take **2 large tomatoes** and chop them into pieces. Add these to a **blender** along with **10-12 cashews** and **1 green chili** (optional). Blend everything into a smooth, fine paste. Set this aside for later.
Step 5: Adding Tomato-Cashew Paste
Now that the spices have cooked well, add the **tomato-cashew paste** into the pan. Mix it thoroughly with the spices and cook for 4-5 minutes on medium heat. Stir occasionally to prevent the paste from sticking to the pan. If needed, add a little water to loosen the paste.
Step 6: Adding Fresh Cream
Once the tomato-cashew paste is well-cooked and the oil begins to separate from the mixture, add **1/3 cup of fresh cream** (you can use the cream that forms on top of boiled milk). Stir it in well and continue cooking until the oil separates again.
Step 7: Adding Water and Cooking
Once the oil separates from the cream, add **½ cup water** for the gravy. Stir well, and cook on **high flame** until it comes to a boil. Once it starts boiling, lower the flame to medium.
Step 8: Adding the Eggs
Now, break **5 eggs** into a small bowl (one by one) and gently add them to the pan. Place them evenly, ensuring there’s a little gap between each egg. **Do not mix** the eggs into the gravy.
After adding the eggs, sprinkle **a little black pepper** and **a pinch of salt**. Also, add **finely chopped fresh coriander leaves** to enhance the flavor. For extra flavor, add **1-2 chopped green chilies**.
Step 9: Simmering the Eggs
Cover the pan and cook on **low flame** for about **8-10 minutes**. Check the eggs after 10 minutes by inserting a knife or fork in the center of the eggs. If it comes out clean, the eggs are cooked perfectly.
Step 11: Serving
Once the eggs are cooked, turn off the flame. Serve this Potato Egg Curry with **paratha, roti, or bread**. The eggs are perfectly cooked, and the gravy is rich and flavorful. This dish is absolutely delicious and perfect for any meal.
Tip
This **Potato Egg Curry ** recipe is super simple, yet extremely flavorful. You can make it for **lunch, dinner, or even breakfast**. It’s a quick and tasty dish that everyone will love!If you liked this recipe, please don’t forget to **like**, **share**, and **Comments** to my Post.
Thank You….♥️