Egg-Potato Stew, Egg and Potato Curry

Filed under Egg, Non-Vegetarian
4, 2 reviews

Happy Navratri in advance..

Recipe Details  
 
4, 2 reviews

Posted by
Posted on 22, Feb 2017
Serving 4-5 people
Ready in 40-50 minutes
Post Views 1.1 K views
Post Rating 4.00 out of 5 , from 2 reviews
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Ingredients
  • Eggs – 4-5 Nos, boiled and peeled
  • Potato, large sized – 1 Nos, cubed
  • Finely chopped Onion – 2 cup
  • Ginger-garlic paste – 1 ½ Tablespoon
  • Green chilies – 2-3 Nos, slit
  • Curry leaves – 1 sprig
  • Turmeric powder – ⅛ Teaspoon
  • Garam masala powder – ¾ Teaspoon
  • Black Pepper powder - ½ Teaspoon
  • Thick Coconut Milk - 1 cup
  • Coconut oil – 1-2 Tablespoon
  • Mustard seeds – ½ Teaspoon
  • Dried red chilies – 1-2 Nos
  • Water - 2 cup
  • Salt to taste
Directions
  1. Heat oil in a pan and splutter mustard seeds, then add in the dried red chillies and fry for 30 seconds on medium heat.
  2. Add in the chopped onion and saute until translucent.
  3. Then add in the ginger-garlic paste and saute until the raw smell disappears on medium heat.
  4. Now add in the potato cubes, green chilies, curry leaves and combine well.
  5. Add turmeric powder, garam masala powder and saute for 2 minutes on low heat.
  6. Now add in the water, salt and mix well. Cover and cook until the potatoes are cooked well and the curry is thick for about 15-20 minutes on medium heat.
  7. Add in the coconut milk and pepper powder. Adjust salt. Mix well and cook for 2-3 minutes on low heat.
  8. Then add in the eggs and mix well. Cover and cook for 3-4 minutes at low-medium heat.
  9. Remove from heat, serve warm with palappan, roti, idiyappam etc.
4, 2 reviews

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