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"Potatoes and capsicum egg curry - www.kitchenmai.com"
Kitchen Mai

Potatoes and capsicum egg curry

A quick and easy egg curry recipe with the addition of fragrant capsicum and cute baby potatoes. A great side with rice and/or flatbreads
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boiled eggs make a few slits on them
  • 1 cup baby potatoes par boiled
  • ½ cup capsicum finely chopped
  • 1 large onion finely chopped
  • 1 large tomato finely chopped
  • ¼ cup coriander leaves
  • 2 tbsp garlic finely chopped
  • 1 tbsp ginger paste
  • 3-4 fresh chilis slit
  • 2 tsp turmeric powder
  • 2 tsp chili powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp crushed black pepper optional
  • 1 tsp garam masala powder
  • 1 tsp black peppercorns
  • 2 green cardamoms
  • 2 cloves
  • 1 inch cinnamon
  • 1 dried red chilli
  • 4 tbsp mustard oil
  • salt to taste

Equipment

  • Shallow cooking pot

Method
 

  1. Apply a touch of turmeric powder, red chilli powder and salt to the eggs and potatoes, separately
  2. Heat the cooking pot with 2 tbsp of oil and shallow fry the eggs, until they get a light golden colour on them, set them aside. Repeat the same with the potatoes*
  3. Heat the remaining oil and temper it with the peppercorns, cardamoms, cloves, cinnamon and dried chili
  4. When fragrant, add the garlic and let them turn light golden
  5. Follow this up with the onions and fry until light brown
  6. Then add the ginger paste, tomatoes and 2 tbsp water, and sauté until the tomatoes soften and oil separates the pot
  7. Now thrown in all the powdered spices (leaving the garam masala), mix well and cook for 5-7 minutes. By this time you should get a thick reddish brown onion-tomato masala mix
  8. Next, add the chopped capsicum, mix well and cook for 2-3 minutes
  9. Drop the shallow fried eggs, potatoes and salt, along with 1½ cups of water. Give it a good mix, cover and let it simmer over medium heat for 8-10 minutes or until the curry thickens
  10. Switch off the heat, add the garam masala and garnish with the coriander leaves
  11. Serve your yummy potatoes and capsicum egg curry piping hot with some steamed rice and/or rotis. Enjoy!
    "Potatoes and capsicum egg curry - www.kitchenmai.com"

Notes

  • *This is an optional step. You may choose to not shallow fry the eggs and/or potatoes and drop them directly in the curry in step 9 
  • You can adjust the amount of water to be added as per the consistency of the curry you want
  • tbsp - tablespoon
  • tsp - teaspoon