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Main Course

Restaurant Style Potato Egg Curry

It is a tasty curry for roty,chappathi,nan and rice and appam.

Ingredientsfor 6 servings

6boiled egg Egg
2 Potato
2 Onion
1 tsp Mustard
2 Red chilli
4 Green chilli
5 Curry leaf
1 tsp Salt
1/2 cup Milk
5 Curry leaf
2 Tomato
1 tsp Fennel seeds
2 tsp Coriander powder
1 tsp Chilli powder
1 tsp Turmeric powder
1 tsp Garam masala

Preparation

Step 1
Set a kadai over medium heat and pour in the oil add mustard seeds. When mustards allow to crackles add red chilli and Let it cook for 2 minutes.
Step 2
Add onions,green chilli Let it cook for 2 minutes. Add fennel seeds,chilli powder,coriander powder and turmeric powder Let it cook for 2 minutes.
Step 3
Add tomatoes and ginger garlic paste,garam masala and curry leaves Let it cook for 2 minutes.
Step 4
Add chopped and cooked potatoes to this and Let it cook for 2 minutes.
Step 5
Cut the boiled egg into half and add into gravy. Pour 1/2 cup of milk and salt to this and let it bubble for 3 minutes until the gravy becomes thick.
Step 6
Now restaurant style potato egg curry is ready to serve.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Restaurant Style Potato Egg Curry

It is a tasty curry for roty,chappathi,nan and rice and appam.

Ingredientsfor 6 servings

6boiled egg Egg
2 Potato
2 Onion
1 tsp Mustard
2 Red chilli
4 Green chilli
5 Curry leaf
1 tsp Salt
1/2 cup Milk
5 Curry leaf
2 Tomato
1 tsp Fennel seeds
2 tsp Coriander powder
1 tsp Chilli powder
1 tsp Turmeric powder
1 tsp Garam masala

Preparation

Step 1
Set a kadai over medium heat and pour in the oil add mustard seeds. When mustards allow to crackles add red chilli and Let it cook for 2 minutes.
Step 2
Add onions,green chilli Let it cook for 2 minutes. Add fennel seeds,chilli powder,coriander powder and turmeric powder Let it cook for 2 minutes.
Step 3
Add tomatoes and ginger garlic paste,garam masala and curry leaves Let it cook for 2 minutes.
Step 4
Add chopped and cooked potatoes to this and Let it cook for 2 minutes.
Step 5
Cut the boiled egg into half and add into gravy. Pour 1/2 cup of milk and salt to this and let it bubble for 3 minutes until the gravy becomes thick.
Step 6
Now restaurant style potato egg curry is ready to serve.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.