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

Potatoes and capsicum egg curry

Kitchen Mai
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 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Bengali, Indian
Servings 2

Equipment

  • Shallow cooking pot

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

Instructions
 

  • Apply a touch of turmeric powder, red chilli powder and salt to the eggs and potatoes, separately
  • 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*
  • Heat the remaining oil and temper it with the peppercorns, cardamoms, cloves, cinnamon and dried chili
  • When fragrant, add the garlic and let them turn light golden
  • Follow this up with the onions and fry until light brown
  • Then add the ginger paste, tomatoes and 2 tbsp water, and sauté until the tomatoes soften and oil separates the pot
  • 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
  • Next, add the chopped capsicum, mix well and cook for 2-3 minutes
  • 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
  • Switch off the heat, add the garam masala and garnish with the coriander leaves
  • 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
Keyword anda curry, Bengali egg curry, easy egg curry, egg curry, egg recipe, indian egg curry