Egg and potato curry

This egg and potato curry is very simple, easy to cook and full of nutrition. It requires less preparation and cooking time. You can entertain your family or guests by serving this curry in a very short period of time. It can be served with chapati, nan or zeera rice.

                            

INREDIENTS:

• Egg   4 (hard boiled and shells removed)
• Potato   250 grams (remove skin and cut               into 4 to 6 pieces)
• Onions   2 medium (grind it to make a                    smooth paste)
• Yogurt    1/2 cup ( beat it thoroughly)
• Salt   1 tsp
• Coriander powder   1 tbsp
• Turmeric powder   1/2 tsp
• Red chili powder   1 tsp
• Oil   1/4 cup
• Ginger paste   1 tsp
• Garlic paste   1.5 tsp

METHOD:

1. Take a saucepan and add oil in it.
2. Add the hard boiled eggs and fry them to a golden brown color.
3. Take the golden eggs out from the oil and keep them aside.
4. Add the onion paste to the same oil and saute it for 5 to 6 minutes.
5. In a small bowl make a thick paste of coriander powder, turmeric powder, red chili powder and ginger & garlic paste by adding a small amount of water of about 1/4 cup.
6. Add this paste to sauteed onion and fry it until the oil is seen on surface. 
7. Add yogurt to it and fry it for further 5-6 minutes  and add the potatoes in it at the same time and cook for 5 minutes.
8. Add 1/2 cup of water and cook it until the potatoes are properly cooked and the oil appears on the surface.
9. Add the golden fried boiled eggs to this curry and cook it for further 5 to 10 minutes on low flame.
10. Dish this curry out and garnish it with coriander leaves and green or red chili.

Serve it with chapati, naan or zeera rice.

TIP OF THE RECIPE:

* Boil the eggs hard at least up to 30 minutes. 

*While boiling the eggs add 1/2 tsp of salt in water. By doing this you can remove the egg shells           easily.