Thursday, 21 January 2016

Healthy oil free spicy egg curry with potato


  Healthy oil free spicy egg curry with potato
  Healthy oil free spicy egg curry with potato

Today I am going to make an egg curry without any oil. It is a simple and easy preparation. I am dispensing with the tempering process which is said to raise the aroma of the curry. But this will be a delicious curry.

            
Recipe summary
For
      Healthy oil free spicy egg curry with potato

Preparation time: 15 minutes


Cooking time: 30 minutes

Serves: 6


 1.In a medium size pan add potato, 100 grams onion, coarsely chopped, 15 grams green chili, cut into fine pieces,10 curry
 leaves chopped, 9 grams garlic cloves, 5 grams ginger grated,

1/2 teaspoon masala powder, 1/2 teaspoon biryani powder, 1/2 teaspoon roasted cumin powder, 1/4 teaspoon  cinnamon powder, 1/2 teaspoon coriander powder, 1/4 teaspoon  turmeric powder, finally  1 teaspoon curry powder, boiled eggs and 1/2 teaspoon salt 3 cups of water or thin coconut milk. Cover and simmer for 20 minutes.
Oil free spicy egg curry with potato









2. Add thick 1/2  cup coconut milk,  1/4 teaspoon  pepper powder, and boil for 3 minutes. Bengal gram powder (optional) Use as a thickening agent for curry. You can use at the end of the curry if it is watery.Taste for seasoning and adjust. squeeze  lime juice to taste before you take to the table. 
                  

3.If you like you can sprinkle 1/4 teaspoon ground powder of dry roast fennel seeds with a few curry leaves and cover  for 2 minutes.  Take off heat.     It will give a nice aroma.      
Spice powders
Spice powders
          
     Healthy oil free spicy egg curry with potato is ready.
                                  

                 Recipe follows in detail with pictures.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients
Main
6 eggs hard boiled
100 grams purple washed potato, not peeled and cut into bite size pieces.
Others
100 grams onion, coarsely chopped
15 grams green chili, cut into fine pieces
10 curry leaves, chopped
9 grams garlic cloves, sliced
5 grams ginger grated
1/2 cup coconut milk
1/2 teaspoon salt
Spices
1/2 teaspoon garam masala powder
1/2 teaspoon biryani masala powder
1 tablespoon curry powder
1/2 teaspoon roasted cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon cinnamon powder
1/4 teaspoon turmeric  powder
1/2 teaspoon pepper
3 cups water
Bengal gram powder (optional) Use as a thickening agent for curry. You can use at the end of the curry if it is watery.
Spice powders
Spice powders

Preparation
Boil the eggs. Remove the shells and set aside.
Boiled eggs
Boiled eggs

wash and cut the potato into 1 inch pieces
Red skin potato
Red skin potato
Prepare the onion, garlic, ginger, chili and curry leaves
Onion garlic ,ginger,chili and curry leaves
Onion garlic ,ginger,chili and curry leaves
Method.
In a medium size pan add potato, onion, green chili, curry leaves, garlic, ginger and water. 
  Potato,onion,garlic,ginger,curry leaves and water
Potato,onion,garlic,ginger,curry leaves and water
Add thin coconut milk. 
Adding coconut milk
Adding thin coconut milk

Add garam masala powder, biryani powder, cumin powder, cinnamon powder, coriander powder, turmeric powder
finally  curry powder, and boiled eggs and salt. Cover and simmer for 20 minutes.
Adding biryani ,garam masala ,cumin powder
Adding biryani ,garam masala ,cumin powder,cinnamon powder,coriander powder,turmeric powder.
Adding curry powder and eggs
Adding curry powder and eggs

Add thick coconut milk,  pepper and boil for 3 minutes. Taste for seasoning and adjust.
Adding coconut milk
Adding thick coconut milk
If you like you can sprinkle 1/4 teaspoon powder of dry roast fennel seeds with a few curry leaves. It will give a nice aroma to the curry.
You can dry roast 1 tea spoon fennel seeds with 5 or 6 curry leaves on slow fire for few minutes without burning it. grind it in a grinder. If you like you can do a little more and keep in a air tight bottle for future use. It can be used at the end of potato curry, chicken curry, mutton curry and egg curry.

The curry is ready. It can be served with rice or bread.
The curry is ready
The curry is ready



Oil free spicy egg curry with potato
Healthy oil free spicy egg curry with potato


Tip
You can dry roast 1 tea spoon fennel seeds with 5 or 6 curry leaves on slow fire for few minutes without burning it. grind it in a grinder and 
sprinkle it immediately.Cover the curry and off the fire. If you like you can do a little more and keep in a air tight bottle for future use. It can be used at the end of potato curry, chicken curry, mutton curry and egg curry.



Nutrition data for this recipe
Nutrition content is computed by  adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”

Click the button below to view the nutrition data. Click again to close it.

No comments:

Post a Comment