Monday, 1 October 2012

Egg potato

Straightforward technique Egg Potato curry  is a scrumptious steps.


6 Eggs (hard boiled)
1 breaker green peas or 1 full size potato boiled, cut into big chunks
1 average onion sliced
¼ breaker unsullied yogurt
3-4 pods of garlic
½ inch quantity of ginger
1-2 green chilies
7 cashew nuts
1 tbsp chopped coriander plants
Salt to tang
1 tanned cardamom
1 inlet folio
1 tbsp Red chili residue
½ tsp turmeric residue
1 tbsp coriander residue
1 tsp gram missals
5-6 tbsp vegetable oil / ghee


•Take away the casing of boiled eggs plus stay to one side.
•Make up a fix of onion, garlic, ginger, green chilies plus cashew nuts in a dicer blender.
•Warmth smear with oil in a non-stick pan, affix inlet folio plus bronzed cardamom and cook dig they alter dye. At this point affix onion-garlic, glue plus stir fry pending golden bronzed. 

•Affix every one the spices (salt, turmeric, coriander and chili residue) excluding gram missals and cook meant for a minute. At present affix yogurt plus fry until missals starts exit oil. 
•Affix boiled eggs plus the green peas or boiled potato chunks (either via).
•Affix 2 rob of water and carry to cook. Past a minute diminish the blaze and bubble for 8-10 minutes plow you get gravy steadiness of your option. Combine in gram missals sooner than helping in a saucer.
•Adorn egg curry by cilantro plants.
•Supply hot with rote or rice.


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