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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.
 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.
Healthy oil free spicy egg curry with potato is ready.
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Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6
Ingredients
Main
Main
6 eggs hard boiled
100 grams purple washed potato, not
peeled and cut into bite size pieces.
Others
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 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 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.
Bengal gram powder (optional) Use as a thickening agent for curry. You can use at the end of the curry if it is watery.
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| Spice powders |
Preparation
Boil the eggs. Remove the shells and
set aside.
wash and cut the potato into 1 inch pieces
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| Boiled eggs |
wash and cut the potato into 1 inch pieces
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| Red skin potato |
Prepare the onion, garlic, ginger, chili and curry leaves
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| Onion garlic ,ginger,chili and curry leaves |
Method.
In a medium size pan add potato, onion,
green chili, curry leaves, garlic, ginger and water.
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| Potato,onion,garlic,ginger,curry leaves and water |
Add 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.
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| 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.
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| Adding biryani ,garam masala ,cumin powder,cinnamon powder,coriander powder,turmeric powder. |
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| Adding curry powder and eggs |
Add thick coconut milk, pepper and boil for 3 minutes. Taste for seasoning and adjust.
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| 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.
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.
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| The curry is ready |
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| 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. |
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