Recipe: Egg and Potato Curry

We seem to have had a pretty basic but yummy week of food this week.

This dish is one of my favourites  from when I  was growing up and now Scott (my husband) loves it and can even cook it himself.

If you like eggs you really have to try it, it’s simple, fairly healthy, filling and delicious.

Ingredients

I’d say that this would feed 3 people or more if served with another dish.

  • 550g of peeled and cubed potatoes
  • 6 free range eggs
  • 1 tin of whole plum tomatoes – please see ‘my top tips’  for my rant about tinned tomatoes 
  • 1 tsp of fresh masala 
  • 2 heaped tsp of ground cumin and coriander ( 1 part cumin, 2 parts coriander)
  • 1/2 tsp turmeric
  • 1 tsp salt (alter to your taste)
  • 1/2 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 1 tbsp oil ( sunflower/canola)

Method

I have divided the method up so it’s easier to see what needs doing but I suggest you go with what’s easier for you. I tend to get it all going at the same time but I have been making it for years!

  1. Boil the eggs until they are hard boiled, peel, halve length ways and set aside
  2. Peel and cut the potatoes into around 4cm cubes
  3. Boil the potatoes until they are cooked but still have a bite to them – around 5 minutes (drain and set aside once done)

For the sauce:

  1. In a largish saucepan add the oil and heat
  2. Once the oil is hot add the cumin seeds and mustard seeds – this process is called the Vaghar
  3. Allow the mustard seeds to pop and cumin to brown – once done remove saucepan from heat
  4. Now carefully add the whole tin of plum tomatoes to the oil. It will probably spit so be very careful – use the lid to stop oil spitting on you
  5. Once it settles down use a spoon to break down the tomatoes (you could blend them beforehand if you wanted to but I prefer to do it this way – less washing up)
  6. Return to the heat and simmer the tomatoes for about a minute on a low heat
  7. Now add all the spices and mix in well
  8. Half fill the empty tomato tin with water from the tap and add most of it to the sauce
  9. Mix well and simmer sauce on a low heat for about 8 minutes – add more water if it gets too thick as you need it to be slightly runny as the potatoes will absorb the liquid (see pictures for consistency)
  10. Taste to see if you want to add more salt or spice – if you do add please ensure you simmer a little longer
  11. Now add the potatoes and simmer for a couple of minutes so they are totally cooked through
  12. Once the potatoes are cooked, carefully arrange the eggs on top, close the lid and give the pot a jiggle to allow the sauce to cover everything – try not to use a spoon to mix as you don’t want it to all break up

Again this can be eaten on it’s own or with roti, rolled up in a wrap or naan bread.

spices

colour of sauce once spices were added


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4 Responses to “Recipe: Egg and Potato Curry”

  1. Great quick and easy recipe, my boyfriend was a bit apprehensive because of the eggs but we both thoroughly enjoyed it, very well spiced and filling, my potatoes took a bit longer to cook though, which was good as they soaked up the tasty sauce.

  2. Philippa Says:

    This looks really yummy and simple – I’ll give it a go.

  3. Hi Nina (I assume that’s your name!)

    I stumbled across this recipe as I promised to cook my wife dinner tonight.
    We both love a curry, and this was very very nice (I’m not an amazing cook, so something as easy as this is ideal).

    Will definitely cook some more of your recipes!

    S

  4. Philippa Says:

    Made this tonight and it tasted just like Nina makes !!!

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