North Indian Egg and potato curry

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mild aromatic egg and potato curry from northern india
North Indian Egg and potato curry is a fabulous vegetarian dish that satisfies without the need for meat. 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 this warming dish is ideal for those cold winter nights!

Spices used in this recipe

  • turmeric powder

    Turmeric Powder (Alleppey)

    $3.45$6.95
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    Turmeric Powder (Alleppey)

    Product description

    Indian turmeric from the Alleppey region is reputed for its ability to colour curries, pickles, rice dishes, mustards, drinks & sweet dishes a with a dark yellow-ochre . It has a distinctive fragrant and an earthy mildly bitter taste. Even though there are two types most commonly used; Alleppey and Madras, Alleppey turmeric is the best variety to use in cooking when the true flavour of fresh turmeric is desired . It has been used in Asia, first as a dyestuff and later as par of Ayurvedic medicine due to its high levels of curcumin. for more information see below

    SKU: C02926
    $6.95
  • cumin seeds ground

    Cumin Seeds Ground

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    Cumin Seeds Ground

     Product description

    Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.

    The spice people carry cumin as cumin seeds ground and cumin seeds whole.

    SKU: B0030
    $3.45
  • garam masala

    Garam Masala – Mild

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    Garam Masala – Mild

    Product description

    Garam masala, “hot spices” in Hindi, is a richly aromatic blend of spices that gives a balanced blend of sweet and peppery flavours to Indian and Asian dishes. Even tough the ingredients vary according to the country, village or family, some of the ingredients of this versatile Indian mix are cardamom, ginger, fennel, black pepper, cumin, cinnamon, cloves and nutmeg. It is widely used in Indian and Asian cooking and seasoning and especially for adding flavour to curries.

    SKU: B0049
    $3.45
  • coriander leaf

    Coriander Leaf

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    Coriander Leaf

    Product description

    Coriander, also known as cilantro, is an incredibly popular herb due to its versatility in a variety of cuisines. The leaves impart a fresh sweet lemony taste which counters the heat of many Asian and Indian dishes. The leaves are usually associated with Asian food especially in Thai and Indian cuisine as well as being popular in Mexican, Spanish and Portuguese cooking.

    The spice people carry coriander as coriander leaf, coriander seeds ground and coriander seeds whole.

    SKU: B0027
    $3.45
  • cayenne pepper

    Cayenne Pepper

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    Cayenne Pepper

    Product description

    Also known as ground chilli, Cayenne Pepper is made of a variety of tropical red chilli powders, and is generally considered to be one of the hottest blends of chillies. Cayenne pepper is used in many cuisines throughout the world, as it is an excellent spice to add zest or heat to a dish.

    SKU: B0014
    $3.45

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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