Fried Egg And Potato Curry.. This is a authentic North Indian curry, which goes very well with Plain or Jeera Rice. This is very often cooked in my In-Laws place in a little different way, even I follow the same steps but with my own touch and little variation... I prefer this curry as rich and spicy but this days I'm not eating that spicy food so I cooked with less oil and less spicy. I have already posts of Egg curry, which is almost a same procedure, you can change or add ingredients according to your taste...
4 hard boiled eggs
2 potato (cut into big chunks)
2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)
1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala
1tbsp ginger garlic paste
1/2tsp cumin seeds
1 green cardamom, 1 clove, 1 cinnamon stick
2 bay leaves
2 dry red chillies
3tbsp oil + 2tbsp for frying eggs and potato
Salt as per taste.
In a non-stick pan, add 2tbsp oil and fry the eggs and potato to golden brown and keep it aside.
In a pressure cooker add oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.
Then add fried eggs, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 3 whistle (1 in high flame and 2 in low flame).
Garnish with coriander leafs
Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.