Saturday 24 January 2009

Egg and Potato Curry (or Aloo Andey)

This is something my husband often throws together when there isn’t much time to make anything.

1 Onion - diced
2 tomatoes – diced
2 green chilli’s - chopped finely (I use bullet) increase or decrease to suit.
5 eggs – Lightly whisked
1 level teaspoon salt
1 level teaspoon garam masala
Pinch black pepper
½ teaspoon red chilli powder
1 large potato, peeled and diced into small pieces
Handful chopped coriander
½ cup water

Sauté onions in oil until slightly translucent. Add green chilli’s, tomatoes, coriander, spices and salt and sauté a little further until tomatoes are softened. Add water and potatoes, cover and leave to cook on medium heat until potatoes are cooked through and the water has mostly evaporated. Turn heat to low and add eggs. Stir lightly, cover pan and leave for eggs to cook through (approx 10 minutes – check after 5 minutes to ensure not sticking to bottom).

Serve with chapatti.

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