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- Prep Time
- Minutes
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- Cook Time
- Minutes
-
- Serving
- 4
Ingredients: |
|
| Eggs (anda) | 8 |
| Potato (aalo) | 1 large |
| Onion (payaz), grated | 3 table spoon |
| Ginger-garlic (adrakh-lahsan) paste | 1 table spoon |
| Tomato (tamater) | 1 large |
| Chilli (lal mirch) powder | 1 tea spoon |
| Coriander (dhaniya) powder | ½ tea spoon |
| Hot spices (garam masala) powder | ¼ tea spoon |
| Chopped coriander (hara dhaniya) | ½ cup |
| Turmeric (haldi) | ½ tea spoon |
| Salt (namak) | as per taste |
| Mustard Oil (sarso tel) | 4 table spoon |
| Cloves (laung) | 2 |
| Cinnamon (dalchini) | ½” piece |
| Green cardamom (hari elaichi) | 1 |
Instructions
- Wash and cut the potato into small pieces.
- Beat eggs into a big bowl, add salt and pepper.
- Take it in a greased bowl and bake eggs in an oven for 7-10 minutes.
- Remove it from oven and cut it into small pieces.
- Heat the oil and fry the potatoes and eggs till golden and keep aside.
- Temper the same oil with cloves, cinnamon and cinnamon. Once they start to splutter add the grated onion and garlic ginger paste. Stir it till onion becomes brown.
- Add turmeric, coriander and chilli powder and cook for 30 seconds and then add chopped tomato and little salt. Once tomatoes are soft and mushy add eggs and potatoes.
- Give it a good mix and then pour in 11/2 cups of water. Adjust salt as per taste. Cover and let it simmer till potatoes are soft.
- Sprinkle chopped coriander and hot spices powder and serve hot with steamed rice.
- Recipe Type : Curries, Eggs, Non vegetarian
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