Ingredients with Measurements:
- 4 large eggs
- 2 medium-sized potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 2 tablespoons vegetable oil
- Salt to taste
- 2 cups water
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions, garlic, ginger, and green chilies to the skillet. Cook until the onions are translucent and the mixture is fragrant.
3. Add the diced potatoes to the skillet and cook for 5-7 minutes until they are slightly browned.
4. Add the coriander powder, turmeric powder, red chili powder, and garam masala powder to the skillet. Mix well and cook for a minute.
5. Add 2 cups of water to the skillet and bring it to a boil. Reduce the heat to low and let the curry simmer for 10-15 minutes until the potatoes are tender.
6. Crack the eggs into the curry, making sure they are evenly spaced. Cover the skillet and let the eggs cook for 5-7 minutes until the whites are set and the yolks are still runny.
7. Season the curry with salt to taste and garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Total fat: 13g
Cholesterol: 190mg
Sodium: 300mg
Total carbohydrates: 17g
Protein: 10g
Substitutions for ingredients:
- You can use any type of potatoes for this recipe.
- If you don't have fresh green chilies, you can use dried red chili flakes.
- You can substitute vegetable oil with any other cooking oil.
Variations:
- You can add other vegetables like carrots, peas, or bell peppers to the curry.
- You can make the curry spicier by adding more red chili powder or fresh chilies.
- You can add coconut milk to the curry to make it creamier.
Tips and tricks:
- Make sure to dice the potatoes evenly so that they cook at the same rate.
- You can add a pinch of sugar to balance out the flavors.
- If you want the eggs to be fully cooked, you can break the yolks and let them cook for a few more minutes.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish for 1-2 minutes or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the egg curry with rice or naan bread.
- Garnish with chopped coriander leaves and sliced green chilies.
Garnishes:
- Fresh coriander leaves
- Sliced green chilies
Pairings:
- Rice
- Naan bread
- Salad
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadums
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of foodborne illness.
Food history:
- Egg curry is a popular dish in Indian cuisine and is often served for breakfast or brunch.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the egg curry hot with rice or naan bread.
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Region: Indian