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
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
POTATO CURRY WITH PEAS AND CARROTS
It's a cheap hearty indian curry uses ingredients commonly on-hand in the pantry, and came out so rich and delicious, I had to share it.
Provided by Betty Bel
Categories Potato
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you're there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you're there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for.
Nutrition Facts : Calories 438.3, Fat 18.2, SaturatedFat 10.4, Sodium 719.8, Carbohydrate 63.6, Fiber 11.4, Sugar 13.7, Protein 9.9
POTATO AND PEA CURRY
This is a quick and easy curry which you can serve with rice. Don't be afraid to add extra spices - the yogurt side dish will cool you down.
Provided by oloschiavo
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in pan.
- Add onion and garlic, cook until onion is soft.
- Add potato and spices, cook another 2 minutes.
- Add tomatoes and water, bring to boil.
- Simmer for 20 minutes, stirring occasionally.
- When potato is tender, add peas. Cook until peas are hot.
- Stir yogurt and parsley or mint together in a separate bowl.
- Serve curry over rice with a dollop of cooling yogurt.
POTATO PEA CURRY
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 entrees, 6 sides
Number Of Ingredients 16
Steps:
- Cut the potatoes into 1/2-inch dice. To remove the excess starch, place the potatoes in a bowl and rinse with cold running water until the water runs clear. Drain well.
- Heat 1/4 cup clarified butter in a medium saucepan over medium-high heat. Saute the onions until they are brown. At the same time, heat the remaining clarified butter in a large skillet over medium heat. Fry the potatoes until they are golden and add sauteed onions.
- Add the garlic and ginger, and cook just long enough to release their aromas, about 2 to 3 minutes. Remove from the heat and add the cumin, turmeric, coriander, and pepper flakes. Return the pan to medium heat. Stir in the tomatoes, chicken stock or water, and salt.
- Simmer, uncovered, until the potatoes are soft, about 15 minutes. Add the remaining ingredients and cook until the peas are heated through. Adjust the seasonings and serve immediately.
EGG CURRY
A popular Indian Egg Curry served with roti or rice. This is a spiced, aromatic and delicious recipe that is perfect for a healthy mid week meal.
Provided by Safira
Categories Dinner
Time 35m
Number Of Ingredients 16
Steps:
- Carefully put the eggs to boil on one side in a pot of simmering water. Cook until hard boiled (8 - 12 minutes). Allow to cool, remove shell, cut in half. Set aside.
- Meanwhile, heat oil in a pan on medium heat. Once oil is hot, add peppercorns. Saute for a few seconds till fragrant and then add onions. Cook covered on low heat for 10 minutes before adding ginger, garlic and green chilli. Cook for a couple of minutes, then add tomatoes and fenugreek leaves.
- Cook covered on low heat for 10 - 15 minutes before adding spices. Add a splash of water to the pot.
- Cook covered on low for 5 - 6 minutes.
- Add Garam Masala and Curry Powder. Cook for 2 minutes.
- Add Eggs and cover and cook on low for a further 2 - 3 minutes.
- Garnish with Coriander and serve with roti or rice if you prefer.
Nutrition Facts : Calories 230 kcal, Carbohydrate 10 g, Protein 14 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 382 mg, Sodium 153 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKPEA AND POTATO CURRY RECIPE BY TASTY
Here's what you need: canola oil, medium white onion, garlic, curry powder, vegetable broth, potato, fresh scallion, fresh parsley, pepper, chickpeas, ghee
Provided by Pierce Abernathy
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
- Add the curry powder mixture to the pot.
- Add half of the vegetable broth and potatoes, and stir to combine.
- Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
- Add the chickpeas and remaining vegetable broth, and mix.
- Add the ghee and flour mixture to the pot and stir to incorporate.
- Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 660 calories, Carbohydrate 84 grams, Fat 30 grams, Fiber 11 grams, Protein 11 grams, Sugar 11 grams
POTATO AND PEA CURRY
Aloo dum is a potato and pea curry which is possibly the most common vegetable curry in India. It's almost like chips with everything here, aloo dum with everything there. It's either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I'd just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it's done; then, if you like, throw in frozen peas just before the end. This meal, if served as 8 portions, provides 223kcal, 4g protein, 28g carbohydrate (of which 4g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.4g salt per portion.
Provided by Rick Stein
Categories Main course
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
- For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
- Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
- Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.
Nutrition Facts : Calories 223kcal, Carbohydrate 28g, Fat 10g, Fiber 4g, Protein 4g, SaturatedFat 1.5g, Sugar 4g
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5/5 (4)Calories 380 per serving
- Heat oil in a large saucepan and saute’ onion over medium heat until soft. Add spices and saute’ for 1 minute.
- Stir through potato, lentils, stock and tomato paste. Bring mixture to the boil, reduce heat and simmer for 20 -25 minutes with lid off, stirring occasionally, until potato is cooked and liquid reduced.
- Heat fry pan over a high heat then reduce heat and brown roti on both sides. Form roti into cone shapes and fill with curry. Serves 8
POTATO AND PEA CURRY - TAMARIND AND THYME
From tamarindnthyme.com
Cuisine IndianCategory Main CourseServings 4Estimated Reading Time 4 mins
- In a large flat pot, heat the oil. Add the cinnamon stick, bay leaf and star aniseed and allow it to fry until fragrant
- Add the masala, chilli powder, turmeric, coriander, cumin, fennel and garam masala. Fry the spices for a minute
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From ricardocuisine.com
4/5 (2)Category Main DishesServings 8Total Time 2 hrs 15 mins
- In a large skillet over medium heat, soften the onion in the oil. Add the garlic, ginger, thyme, curry powder and red pepper flakes. Cook for 1 minute. Add the chickpeas, potatoes and water. Bring to a boil and simmer for 20 minutes or until the potatoes are tender. Add the peas and green onion. Let simmer for 2 minutes, mashing a few potato pieces with a fork to thicken the curry. Season with salt and pepper. Keep warm.
- Meanwhile, in a small pot over medium-high heat, soften the onion in the oil. Add the spices and split peas. Cook for 1 minute, stirring to coat the peas. Add the water and season with salt. Bring to a boil and simmer for 20 minutes or until the peas are cooked but still firm and have absorbed all of the water.
- In a bowl, combine the flours, baking powder and salt. Add the water and oil. Using a wooden spoon, mix until the dough forms a ball. On a lightly floured work surface, knead the dough for 1 or 2 minutes or until completely smooth. Wrap in plastic wrap and let rest for 10 minutes.
- Spread 1 cup (250 ml) of chickpea curry in the centre of each piece of dough. Close by folding the sides in towards each other and turn so the folds are underneath. Delicious served with tamarind sauce (see recipe) and hot sauce.
HEALTHY EGG CURRY WITH POTATOES AND PEAS - TIFFIN AND TEA
From tiffinandteaofficial.com
Ratings 1Estimated Reading Time 3 minsServings 4Total Time 40 mins
- Bring a large pot of water to the boil and slowly add the potatoes, eggs and peas. Boil for 15 minutes and drain in a colander under running cold water. Peel the eggs and chop in half.
- Whilst the above is boiling in a separate medium sized pot add the passata/tomatoes, garlic and green chilli. Allow to simmer for at least 6 - 7 minutes over a medium/low heat otherwise the tomatoes will be tangy and won't have cooked through enough.
- Add the cumin, coriander, chilli, turmeric and salt and turn the heat down. Allow to simmer for a further 6 minutes.
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Ratings 6Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Heat oil in a deep non-stick pan and add in onion, ginger and garlic, and fry for 2-3 minutes on medium-high heat till it starts to brown a bit. Add in spices, tomato paste and salt, and fry for another minute mixing it all well.
- Add in tomatoes and potatoes, and cook covered for a few minutes stirring occasionally till the potatoes start to soften. Slowly stir in the yogurt and cook for another minute making sure to mix everything well.
- Add in a splash of water depending on the consistency of the curry you prefer. Once the curry starts to come to a boil, slowly add in the boiled eggs, toss gently and cook covered on low heat for another 2-3 minutes.
- Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.
POTATOES AND PEAS CURRY | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
Cuisine IndianCategory Vegetarian
- Heat 1 tsp oil in a kadai, put the mustard seeds in it, and after they crackle add cumin seeds and asafoetida. ,Add the chopped potatoes, tomatoes and green peas. ,Add 2 cups of water and turmeric powder, chilli powder, jaggery (or sugar) and the salt. , Let it cook till the potatoes are done.
- Add the coconut milk (if powder is being used, first mix it in cold water and then add to the hot mixture) bring it to a boil and switch off flame. , Garnish with finely chopped coriander leaves. , Good to eat with rice and with rotis.,.
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From profusioncurry.com
Reviews 15Calories 206 per servingCategory Curry
- Start the pressure cooker in SAUTE mode. Once it displays HOT, add oil and cumin seeds. Saute for 30 seconds.
- When the cumin seeds change color, add onions, ginger and garlic. Sauté for couple minutes until the onions become golden brown. Stirring frequently.
- Add tomato and spices. Stir and let them cook for 2 minutes until the tomatoes are softened. You should sense the aroma of the spices too. Add potatoes, peas and water. Stir well and scrape off anything stuck to the bottom of the pot. ( deglazing the pot)
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5/5 (27)Total Time 35 minsCategory Main CourseCalories 152 per serving
- Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor.
- Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute.
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Ratings 46Calories 232 per servingCategory Main
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