Egg & Potato Curry#Improv

Egg & Potato Curry pic has been on FB page for years, not realizing that the recipe has not yet been posted on my blog.

When going to my post just recently realized this is still pending, so here is the delicious and creamy recipe.

Serves 3
Ingredients
6 Hard Boiled Eggs
2 Potatoes - peeled and boiled till half done

½ Teaspoon Heaped Garlic paste 1½ Teaspoon Heaped Chili powder ½ Teaspoon  Turmeric powder
1 Teaspoon Coriander powder 1 tsp

1 Teaspoon Salt or to taste

3 Tablespoons  Tomato Puree

1/3 Cup Oil

Grind To A Fine Paste

Dry roast each seperately

1/3 Cup Onion Birista-Homemade
1 Tablespoon Heaped Desiccated Coconut - dry roast
1 Teaspoon Sesame Seeds - dry roast
1 Tablespoon Peanuts - dry roast & skinned
½ Teaspoon Cumin Seeds - dry roast

Method

Grind  the ingredients  in a small blender jar with little water  to fine paste. 

In a pot/ kadai heat oil add  the garlic, tomato puree and rest of the dry spices and the  ground paste, fry for 2 minutes or till oil surfaces.  Now  add  the potatoes and saute for a minute or till they are coated with the masala.  

Add a cup of water or more according to the gravy consistency (do not add more water this gravy is thick), cover and cook for 10 minutes till potatoes tender, add boiled eggs cut into two halves, lightly give it a mix . It's ready to serve. 

Garnish with  chopped coriander leaves and enjoy with rotis or paratha. 

Labels :  Egg, Hard Boiled, Desiccated Coconut, Fried Onions, Peanuts, Healthy, Curry, Main course, Improv Cooking Challenge, Potato

Check out what the other bloggers have made! 

Improv Cooking Challenge: February 2020
Ingredients: Potato and Egg
Hash Brown Breakfast Sandwich by Cookaholic Wife
Potato, Egg, and Arugula Curry by Culinary Adventures with Camilla
Steak and Egg Hash by Making Miracles
Seasoned Keto CrackersBoxty (Irish Potato Pancakes) by Palatable Pastime
Patates Salatasi - Turkish Potato Salad by Pandemonium Noshery
Egg & Potato Curry by Sneha's Recipe
Mom's Potato Soup with Egg Dumplings by Our Good Life
Potato Pancakes by A Day in the Life on the Farm

Vegan Aloo Rice With Fruity Nutty Veg Salad- A One Pot Meal

This is quick instant one pot meal.  Quick to make and really delicious.  A complete and comforting meal. Its Vegan and Gluten free too.   
Ingredients
1.1/2 Cups Basmati Rice
1 Large Potato - scrubbed and cut into wedges
1 Large Onion - sliced
1/2 Teaspoon Red Chilly powder
1/2 Teaspoon Pav Bhaji Masala
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Kasoori  Methi
3 Black Peppercorn
2 Petals Star Anise / Bardian
1 Bay Leaf
1 Veg Seasoning Cube
1/4 Teaspoon Salt or to taste
2 Tablespoons Chopped Coriander Leaves
3 Tablespoons Oil
2.1/2 Cups Hot Water

For the Fruity  Nutty Veg Salad
3 Green Grapes - cut into two
3 Black Grapes  - cut into two
2 Kiwi - cut into slices
3 Cherry Tomatoes  - cut into two
3 Iceberg Lettuce leaves -  finely chopped
1 Fried Green Chilly- de seeded and finely chopped
White Sendav Namak to taste
1 Cup Yogurt - beaten
2 Tablespoons Fried Masala Peanuts

Method
For the Fruity  Nutty  Salad

Mix all ingredients well into a serving bowl and refrigerate, till it time to serve.
For the Rice

Wash and soak the rice.  Keep aside.

In a pressure pan heat 2 tablespoons oil and fry the potato wedges on medium high flame till golden.  Remove it on to a plate with a slotted spoon.  In the same oil fry the onions till golden, remove them and keep aside.  In the same oil fry the green chilly for the salad.  Keep aside.

In the same pan add the remaining  tablespoon oil  , add the bay leaf, peppercorns and star anise, half of the fried onions and fry for a minutes.  Now add the rice , little coriander leaves, turmeric, chilly powder and pav bhaji masala fry for a minute.  Add the soup cube, kasoori methi and salt to taste.  Mix them well add hot water and close the cooker, on high flame take 2 whistles. 

Let the cooker cool, open and add the fried potatoes, coriander leaves and mix lightly with a fork.

Serve garnished with fried onions, coriander leaves.  

Enjoy with  Fruity Nutty  Salad  and roasted papad.    A delicious and comforting meal.  Very tasty.

Labels : Rice, Potato, Fried Onions, One Pot Meal, Vegetarian, Salads, Grapes, Masala Peanuts, Cherry Tomatoes, Kiwi, Iceberg Lettuce, Rice, Vegan, Gluten free

Making Crispy Deep-Fried Onions / Birista

If you are familiar with Indian food, you have eaten their birista (bah-REES-tah): thinly-sliced crispy, golden, deep-fried onions. They are eaten as a snack and used as an additive to, or a topper for, delectable dishes like biryani, curries, steamed rice, mashed potato filling, soups, salads, sandwiches, grilled meats, meat patties and savory breads.
These onions are full of flavor and enhance the dish to a great extent.   So lets make it ......

Ingredients

4 Large Onions - peeled

Oil for deep frying

Method

Cut onions into thin slices, and keep them to dry spread on a sheet for an hour at least.  Then using your fingertips just separate them.

After an hour,  heat oil  deep fry pan or kadai, heat it on medium flame, place a handful of them at a time in it.

Using your fingertips, sprinkle a little, don't dump all at once the sliced onions into the hot oil.

Using a long-handled fork,  give the onions a quick stir to make sure they are separated.

After three minutes, during the cooking process, they will look like this, just beginning to show signs of browning.

Give the onions another quick stir with the fork to, once again, make sure they are staying separated.

Continue to fry, another 3 minutes.  They will look like this photo: golden brown with white centers.

Stir onions one last time and when you find this light golden brown color remove them with a slotted spoon on to a absorbent paper ( do wait till they are very dark brown or else they will have a burnt taste). Repeat the process until all onions are deep-fried. 

Cool at least 1 hour before serving.

They stay good if kept in the deep freezer for months.

Labels : Rice, Vegetarian, Onion, Fried Onions, Biryani, Birista