Tangy Egg Curry With Potato Rice Recipe

About this recipe

A vibrant egg curry simmered in a tangy tomato-based sauce paired with fragrant potato rice for a satisfying dinner.

Ingredients

• 6 pcs White Eggs
• - Baby Tomatoes
• 1Kg Potato
• 1 kg Basmati Rice
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Jeera
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Boil the eggs for 10 minutes, peel them, and set aside.
2. 2. Cook the basmati rice until almost done, drain, and set aside.
3. 3. Peel and dice the potatoes into small cubes and fry them until golden in 1 tablespoon of oil.
4. 4. Heat 2 tablespoons of oil in a pan and add cumin seeds until they sizzle.
5. 5. Add finely chopped onions and sauté until golden brown.
6. 6. Add minced garlic, ginger, and green chilies, cooking for 2 minutes until aromatic.
7. 7. Stir in chopped tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until the mixture becomes a thick sauce.
8. 8. Add 300 ml of water and bring the curry to a boil.
9. 9. Gently add the boiled eggs into the curry and simmer for 5 minutes.
10. 10. In a separate pan, mix the fried potatoes with the cooked rice, tossing gently to combine.
11. 11. Garnish the curry with chopped coriander leaves.
12. 12. Serve the tangy egg curry alongside the fragrant potato rice.