Potato and Egg Curry
Equipment
- Small non-stick frying pan or skillet
- Cooking spoon
Ingredients
- ½ lb. cooked potatoes cubed (peeled or unpeeled)
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 tsp. salt or to taste
- 4 eggs boiled and halved
- Chilli powder optional
- ½ lb. tomatoes pureed
- Fresh cilantro/coriander leaves for garnish
- 1 tablespoon oil
Instructions
- Heat oil in a small non-stick frying pan or skillet over medium heat.
- Add cumin seeds to the hot oil and fry for about 30 seconds until fragrant.
- Add the cubed potatoes and pureed tomatoes to the pan.
- Season with salt, turmeric powder, and chilli powder (if using).
- Cook for about 10 minutes until the potatoes are tender, stirring occasionally.
- Add 1/2 cup warm water to the pan and gently mix.
- Place the boiled and halved eggs into the curry.
- Simmer for another 5 minutes to allow the flavors to meld together.
- Garnish with fresh cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
This hearty curry pairs well with a medium-bodied red wine such as Merlot or Shiraz. If you prefer white wine, opt for a slightly sweet Riesling to complement the flavors of the curry.Nutritional Information
Calories: 200 kcal | Carbohydrates: 20 g | Protein: 10 g | Fat: 8 g | Fiber: 4 g | Sugar: 4 g