Methi Egg Potato Curry

  • Yield : 2
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Methi Egg Potato Curry


  • Boiled Eggs - 2 nos Boiled Potatoes - 1/4 Kg Methi (Fenugreek Leaves) - 1 bundle Tomatoes - 2 nos Onion - 1 No Garic Pods - 8 Nos Ginger - 1 Inch Size Green Chillies - 3 Nos Salt - tasty Red Chilli Powder - 1 T Spoon Turmeric Powder - 1/2 T Spoon Coriander Powder - 1 T Spoon Cumin - 1/2 T Spoon Cashew Nuts - 10 (Optional) Cilantro - 2 bunches Curry Leaves - 2 Bunches Oil - 2 Tb Spoons


Step 1

Take mixer Jar add, Ginger, Green Chillies, Garlic Pods, and grind like a paste Wash methi well in a fresh Water, cut in to small pieces, chop Tomatoes, onions Tip: Boiling Eggs & Potatoes will save the time . Cut the boiled potatoes in to cubes and drain

Step 2

Turn on the stove, place the kadai, add oil and heat, add chopped onions and fry until it turns to golden brown, add curry leaves, add the ginger, green chilli, garlic paste and then fry for 2 minutes, after 5 minutes add kaju (which is purely optional to add extra taste)

Step 3

after 5 minutes of cooking add the chopped methi leaves then fry 3 to 5 minutes after 5 minutes of cooking add tomatoes cook for 1 minute then add the boiled potatoes and then make a slits on the boiled egg and add the same to the curry fry for 4 minutes

Step 4

add red Chilli powder, Salt, Turmeric Powder, coriander powder, cumin powder and then mix well after few seconds add water for gravy and cook for 5 minutes that is it your favorite and variety egg combination curry is ready to serve hot with rice or chapathy, roti's

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Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

    7 g
  • Protein

    2 g

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