Egg, Potato and Green Pea Curry
by trinavandenberk
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Suggest a better descriptionSource: Indian Vegetarian cookbook
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INGREDIENTS
- 4 eggs ; hard-boiled
- 350 g potatoes ; peeled and large-chopped
- 4 T olive oil
- 1/2 t ground turmeric
- 1/2 t chili powder
- 1 inch cinnamon stick
- 4 cardamom pods ; green; bruised
- 4 cloves
- 2 bay leaves
- 1 onion ; large; finely chopped
- 1 t ground coriander
- 1/2 t ground cumin
- 1 tomato ; skinned and chopped
- 1 t salt ; or to taste
- 1/2 t sugar
- 1 C green peas ; frozen
- 1/2 t garam masala
INSTRUCTIONS
Shell the eggs and make four small slits in each without cutting them right through.
Wash the potatoes to remove the starch and dry them with a cloth.
Heat the oil over medium-low heat and add 1/4t each of the turmeric and chili powder, followed by the whole eggs. Stir the eggs around for 3-4 minutes, until they are coloured by the spices and develop a light golden crust. Remove the eggs with a slotted spoon and set them aside on a cloth to absorb any excess oil.
Add the potatoes to the same oil and increase the heat to medium. Fry for 4-5 minutes, until they are well browned and develop a light golden crust. Remove them with a slotted spoon, leaving behind as much oil as possible in the pan, and drain on a cloth.
Add the cinnamon, cardamom, cloves and bay leaves to the oil remaining in the pan, and fry them for a few seconds. Add the onion and fry for 9-10 minutes, until the onion is golden brown. Add the ground coriander and cumin, and the remaining turmeric and chili powder. Fry for 1 minute, then add the tomato and continue to cook for 1-2 minutes. Add the potatoes, salt, sugar and 1C of warm water. Bring the mixture to a boil, cover and reduce the heat to maintain a simmer for 8-10 minutes, until the potatoes are almost cooked. Add the peas, cover and cook for 5-6 minutes longer, until the potatoes are tender and the peas are cooked. Stir in the garam masala and remove from heat.
Serve over rice with Indian bread.
**This recipe was adapted from the Indian Vegetarian cookbook.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (298g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 307 | ||
| Calories from Fat: 140 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.5g | 21 % | |
| Saturated Fat 2.8g | 14 % | |
| Monounsaturated Fat 10.3g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 4.9mg | 2 % | |
| Sodium 230.6mg | 8 % | |
| Potassium 745.8mg | 20 % | |
| Total Carbohydrate 37.2g | 11 % | |
| Dietary Fiber 5.9g | 24 % | |
| Sugars, other 31.3g | ||
| Protein 8.1g | 12 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 307
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