Egg Curry With potatoes

Egg Curry with potato and green peas

This is a quick curry for your bread or steamed rice. Vegetarians may omit egg and it still tastes good. I keep exploring and experimenting recipes in chicken, next comes egg and potatoes fall in the line. Stating that this is not new, recipe is pretty old one followed from ages so you need not think twice to try this as this is not my experimentation. Coming to recipe, Curry is mild, egg with potato and green peas is a wonderful combination with a dash of ginger garlic flavor.

 Ingredients:

• 4 hardboiled eggs
• 1 medium size potato, half boiled
• ¼ cup green peas, 50 grams (boiled)
• 1/2 tsp garam masala(optional)
• 3 tbsp oil
• Water

For making paste

• 1 small onion
• 4 green chillies
• 1 tsp Ginger garlic paste
• Few coriander leaves
• Pinch of turmeric
• 3 tbsp shredded coconut
• Salt to taste  

Directions:

Step 1: Cut eggs into 4 equal halves vertically. Peel and chop potatoes to about 1 inch size and keep aside.  

Step 2: Take ingredients for making paste and grind them to fine paste using required water.

Step 3: Heat oil in a pan, as soon as it is warm add the ground paste. Saute till oil seperates.

Step 4: Add potatoes and green peas sauté it for few seconds and add 1 cup of water. Add salt and cover the lid and cook for 4 to 5 minutes, until there is no raw aroma of ground paste.  

Step 5: If water is dried up add some more to get the desired consistency of gravy. Add eggs, sprinkle garam masala and give a gentle stir and turn off.

 Note:

• Serve hot.
• Potatoes can be replaced with paneer(cottage cheese) when you are on no count on calories.