SOUTH INDIAN SPICY EGG CURRY
This south Indian spicy egg curry recipe is quick ever-day dinner or lunch recipe that you cook. It pairs well with rice or rotis(flatbread). It's super easy recipe and takes less than 30 minutes to get the curry from your stove to the dinner table. Hard boiled eggs cooked in simple yet flavor packed Indian masala is this egg masala curry. It's spicy, decadent, satisfying and comfort meal on your plate.
Provided by Jyothi Rajesh
Categories curry Dinner Lunch Main Course
Time 27m
Number Of Ingredients 15
Steps:
- Make hard boiled eggs using the instructions mentioned above. After peeling the shells, make 4 slits on the egg whites and keep aside.
- Heat 1 tablespoon oil. Add 1 teaspoon turmeric powder and 1 tablespoon red chili powder. Stir immediately else the spices will burn. Place the hard boiled eggs in the pan and roast it in oil for few minutes on low flame. Ensure eggs are coated well in the spices and gets roasted well. Remove eggs from the pan, keep aside.
- Into the same pan pour remaining oil. Fry all the whole spices mentioned in the ingredients list (bay leaf, cinnamon, cloves). Saute finely chopped onions in oil until it turns pink. Add ginger-garlic paste and saute till raw smell of the paste is gone and onions turn brown.
- Now add all the spice powder and give it a quick stir.
- Pour tomato puree and cook till puree turns thick and you see oil separating from the sides of the pan.
- Pour about 1 cup water and salt to taste and let it bring to boil and all the spices blend to-gether.
- Place hard boiled eggs into the curry now, cover eggs with the curry masala.
- Place a lid and cook for few minutes on low flame. Turn off the stove. Garnish with coriander leaves. Serve hot with rice or roti.
Nutrition Facts : Calories 143 kcal, Carbohydrate 14 g, Protein 8 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 186 mg, Sodium 88 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT BOILED POTATOES
Provided by My Heart Beets
Number Of Ingredients 2
Steps:
- Pour water into the instant pot's steel insert, place the trivet inside and place the potatoes on top of the trivet.
- Secure the lid and close the pressure valve.
- The cook time will vary according to the size of the potatoes. - Baby/Bite-sized potatoes (1 to 2 ounces), cook at high pressure for 4 minutes. - Small potatoes (3 to 5 ounces), cook at high pressure for 8 minutes. - Medium potatoes (6 to 8 ounces), cook at high pressure for 10 minutes. - Large potatoes (9-12 ounces), cook at high pressure for 12 minutes.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
SOUTH INDIAN STYLE EGG CURRY
Learn how to make south indian style egg curry, inspired by Kerala cuisine. Easy, comforting and creamy egg curry recipe!
Provided by Richa
Categories Main Course Side Dishes
Time 40m
Number Of Ingredients 19
Steps:
- In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
- Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
- Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
- Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
- Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.
Nutrition Facts : Calories 333 kcal, Sugar 10 g, Sodium 233 mg, Fat 26 g, SaturatedFat 19 g, Carbohydrate 19 g, Fiber 6 g, Protein 10 g, Cholesterol 187 mg, ServingSize 1 serving
EGG CURRY
This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.
Provided by Louella
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
- Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 11.7 g, Cholesterol 424 mg, Fat 25.2 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 463.5 mg, Sugar 5 g
POTATO AND EGG CASSEROLE
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g
POTATO SALAD WITH EGGS RECIPE
Old Fashioned Potato Salad that tastes just like your grandma made it! Our Quick and easy Potato Salad with Eggs Recipe is a great summer side dish!
Provided by Courtney
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Chop the potatoes into bite size cubes. Place potatoes in a pot with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.
- Boil for about 10 minutes or until potatoes are tender. Not soft enough for mashing.
- Now for the eggs - cover the eggs in a saucepan with cold water, pour in about 2 tablespoons of vinegar into it.
- Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. Once they're done, peel and chop them into bite size chunks.
- Wash, dry, and slice your scallions.
- Add the eggs, scallions, celery seed, pepper, mayonnaise, and vinegar to the potatoes in a large bowl.
- Mix together and top with some greens of the scallions and paprika.
Nutrition Facts : Calories 165 kcal, Carbohydrate 23 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 87 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
POTATO, PEA & EGG CURRY ROTIS
Cook this low-calorie potato curry for a budget-friendly midweek family meal. Serve warm bowlfuls with rotis and yogurt on the side
Provided by Lulu Grimes
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan and briefly fry the curry paste. Tip in the tomatoes and half a can of water and bring to a simmer. Add the potatoes and cook for 20 mins, or until the potato is tender. Stir in the peas and cook for 3 mins.
- Halve the eggs and place them on top of the curry, then warm everything through. Serve with the rotis and yogurt on the side.
Nutrition Facts : Calories 462 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
CAULIFLOWER, EGG & POTATO CURRY
Even a cauliflower-hater will love the warm coconut and flavours of this vegetarian curry dish
Provided by Ruth Watson
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
- Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
- Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
- Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.
Nutrition Facts : Calories 534 calories, Fat 38 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.95 milligram of sodium
EGG AND POTATO CURRY
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.
Provided by sunwind
Categories World Cuisine Recipes Asian Bangladeshi
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g
CURRIED EGG & POTATO SALAD
Time has past for the long summer days, afternoons around a pool and evening BBQ's with friends and family, but will soon return!! Remember that eggs are a delicious and nutritious addion to any summer menu. Check out "Judy's" spin for a different recipe for on a popular classic. I got this recipe from Get Cracking!!
Provided by Chef mariajane
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop four eggs; cut remaining two eggs into wedges for garnish.
- Cook potatoes 5-7 minutes or until tender; drain well.
- In a large bowl combine eggs, potatoes, apple, celery and onion.
- Whisk together dressing ingredients in small bowl.
- Pour dressing over potato mixture and fold to coat well.
- Cover and chill until serving.
Nutrition Facts : Calories 168.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 159.2, Sodium 68.8, Carbohydrate 25.4, Fiber 3.6, Sugar 5.9, Protein 7.7
POTATO AND HARD BOILED EGG CURRY
Make and share this Potato and Hard Boiled Egg Curry recipe from Food.com.
Provided by quotPink Eyedquot J
Categories Curries
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Bring a pot of water to boil, add the eggs and boil for 10 minutes.
- After ten minutes add the salt to the water and add the potatoes with the eggs and boil for another five minutes.
- In a small frying pan add the spices (coriander, ginger, curry, pepper), and toast them over low heat for about two minutes, or until the spices become aromatic.
- Drain the potatoes and eggs, and add the butter to the pan with the spices, stir the spices into the melting butter, and add the potatoes and coat.
- Peel and chop the eggs into bite sized pieces, and add to the pan and toss again.
- If the spices and butter become to dry to toss the potatoes and eggs with, add 1/4 cup of water or milk to thin it out.
- Add the cilantro and salt to taste, and cook for about a minute longer until all flavors are combined.
EGG CURRY
A nice change of pace, and convenient on those days that I might have forgotten to thaw out the meat that I had planned to cook (again!). Something that my vegetarian stepdaughter will eat and yet at the same time, my husband doesn't feel like he's being punished for her dietary habits!
Provided by FlemishMinx
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.
- In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
- Add the spice mix to the onion mix, coating all the vegetables.
- Stir in the tomato paste, tomatoes and water.
- Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
- Gently stir in the eggs and the garam masala.
- Allow the eggs to heat through, and serve immediately.
Nutrition Facts : Calories 320.8, Fat 19.7, SaturatedFat 5.1, Cholesterol 497.3, Sodium 605, Carbohydrate 17.1, Fiber 3.7, Sugar 8.7, Protein 19.7
EGG AND POTATO DUM
The hard-boiled eggs are cooked in a similar way to the Indonesian dish, Son in laws eggs. I love this dish and serve it with a chicken curry,rice and a dish of dhal. You could add diced fried aubergine or courgetes to increase the vegetable content. If you have enjoyed my other curries you will like this one too.
Provided by Brian Holley
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- make four slits in each egg ,lenghtways, leaving a 1/2" gap at the top and bottom.
- In a non-stick pan heat the oil and fry the potatoes till brown about 10 minutes Remove them from the pan and set aside.
- Take the pan off the heat and stir in chilli powder and the 1/4 tsp turmeric, put the pan on the heat and fry the eggs till brown. Remove them from the pan and set aside.
- Fry the onions, ginger,cinnamon, cardamoms, cloves and green chilli, till the onions are light golden in colour.
- Add the tomatoes and cook for 2 minutes.
- Add the turmeric, ground coriander,fennel and chilli powder mix well and cook for 3 minutes.
- Add the potatoes, salt and water, bring to the boil and simmer covered till potatoes are tender.
- Add the eggs and simmer without the lid for 5 minutes.
- Stir in the coriander leaves and serve.
Nutrition Facts : Calories 241.4, Fat 14.8, SaturatedFat 2.9, Cholesterol 212, Sodium 461, Carbohydrate 19.4, Fiber 3.1, Sugar 3.7, Protein 8.7
CURRIED POTATO SALAD
In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, curry powder, cilantro, and onions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, 15 to 20 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, cut potatoes into wedges while still hot. Drizzle with vinegar, and set aside to cool.
- Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel hard-boiled eggs, and cut into quarters lengthwise.
- Place mayonnaise, curry powder, and remaining teaspoon salt in a large bowl; whisk to combine. Add potatoes to mayonnaise mixture. Add eggs, onion, and cilantro. Stir to combine. Chill until ready to serve.
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