Spicy Potato Egg Curry (Kerala Recipe)

 

My family has less inclination towards egg curry when compared to other non-veg dishes. So when ever I make egg curry I need to make it in a special way so that all gets attracted to it. This is a recipe which I made once and got lot of appreciation. Just wanted to give a special taste so I added soya sauce to the curry and it clicked. Give it a try!!!!

 

Spicy Potato Egg Curry Recipe

Ingredients:

• Hard boiled eggs – 5
• Onion – 1
• Fennel seeds (perumjeerakam) – ½ tsp
• Ginger  garlic paste – 3 tsp
• Tomato – 1
• Red chilli powder – ¾  tsp
• Kashmiri chilli powder – ¾  tsp
• Turmeric powder – ½  tsp
• Coriander powder – 2 tsp
• Garam Masala – 1 tsp
• Soya Sauce – 3 tsp
• Potato – 2 medium
• Water – 1 ½ cup
• Curry leaves – few
• Oil -4 tbsp
• Salt

 

 Method:

 

 

 

 

 

 

 

 

 

• Cut potato into medium-sized pieces. Add water and boil it in a pressure cooker (I go for 2 whistle, and wait for steam to go completely, it should be little overcooked)
• Heat oil in a pan and fennel seeds, sliced onion and curry leaves.
• Cook with the pan covered and stir in between till onion turns brown in color (It takes approx 10-15 min for this)

 

 

 

 

 

 

 

 

 

• Add sliced tomato and cook till tomato becomes soft.
• Add ginger garlic paste and saute for 2-3 min.
• Add red chilli, kashmiri chilli, turmeric, coriander, garam masala, salt and saute for a min.

 

 

 

 

 

 

 

 

 

• Add soya sauce and mix well.
• Add boiled potato along with the stock and mix well

 

 

 

 

 

 

 

 

 

• Cut boiled eggs into 2 and add it to the pan and gently mix.
• Cook with the pan covered in medium flame  for 4-5 min
• Pour 1 tbsp of oil/ghee on the top. Serve hot.

 

 

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