Eggs cooked with Potatoes (2-4)

Another favourite recipe from Madhur Jaffrey’s ” Indian Cookery”.

Eggs cooked with Potatoes (2-4)
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Eggs cooked with Potatoes (2-4)
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  1. Put the garlic, ginger and 2 tbsps water into a food processor and blend until you have a paste.
  2. Cut the potatoes into 1 cm thick slices and then into 1 cm wide chips.
  3. Heat the oil in a large non stick frying pan over a medium heat. When hot add the potatoes. Turn and fry on all sides until golden brown. They should not cook through. Remove with a slotted spoon and set aside on a plate.
  4. Add the onions to the pan and stir and fry until medium brown. Add the garlic and ginger paste and stir and fry for a minute, then add the cayenne, coriander and flour and stir for a minute more.
  5. Put in 1 tbsp of the yoghurt and stir for about 30 seconds until incorporated into the sauce. Add all the yoghurt this way, 1 tbsp at a time. Now add the tomatoes and stir and fry for 2 minutes.
  6. Add 275 ml water and the salt. Bring to a boil, cover the frying pan, turn heat to low and simmer for 10 minutes.
  7. Put the potatoes into the sauce and bring to a simmer. Cover, turn heat to low and simmer for 10 minutes or until the potatoes are just tender. Add the garam masala and the fresh coriander and stir gently to mix.
  8. Halve the eggs lengthwise and carefully put them into the frying pan with the cut sides up. Spoon some sauce over the eggs and bring to a simmer. Cover and simmer on a low heat for 5 minutes.
  9. SErve with Indian bread or plain rice, or just on its own.
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