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Egg and Potato Curry

September 24, 2021 No Comments

This Egg and Potato Curry is made using the versatile onion masala! I have talked about this before on my blog, if you are new here, this onion masala is a game-changer for cooking Indian food in no time! I first talked about it when I posted my paneer masala.

The onion masala is from Ashley at myheartbeets.com. I am a huge fan of Ashley and her instant pot recipes. Do check out her blog for some awesome recipes! I make her onion masala recipe every 2 weeks, so I can cook Indian food really fast during the week.

So let’s get straight to it!

WHAT INGREDIENTS DO YOU NEED FOR THIS EGG AND POTATO CURRY?

(Exact measurements are given in the recipe card below)

Boiled eggs

Potatoes – You can use regular potatoes cubes, or you can use small potatoes as I did.

Onion masala

Onion (optional) finely chopped

Cumin seeds

Curry leaves

Cilantro for garnish

Oil

Spice powders:

Turmeric powder

Kashmiri Chili powder

Fennel seed powder

Cumin powder

Coriander powder

Salt

Garam masala powder

HOW DO YOU MAKE THIS EGG AND POTATO CURRY?

Boil your eggs and keep them aside.
Heat oil in a deep pan. When hot add the cumin seeds, curry leaves, and chopped onions. Cook till onions are brown.
Add in the frozen onion masala with a little water. Cover and cook on low till it has thawed.
Mix well and add all the powders. Add the potatoes along with 1/2 cup of water. Cover and let the potatoes cook.
Once the potatoes are cooked, add boiled eggs whole or you can cut them in half.
Let your curry come to a boil, then switch off your stove. Add chopped cilantro leaves to garnish.Enjoy this egg and potato curry with Peas Pulao, plain rice, paratha, or naan.

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Egg and Potato Curry

Boiled Eggs and Potatoes cooked in an onion tomato gravy with Indian spices.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 15

Cook Time 15

Total Time 30

Author Nandini

Ingredients

6 Eggs (boiled)
4 Small Potatoes
2 cubes Onion masala (around 1/2 cup)
½ Onion (finely chopped)
2 tbsps Oil
5-6 Curry leaves
1 tsp Cumin seeds
Cilantro leaves for garnish (chopped)

Spices

½ tsp Turmeric powder
1 tsp Kashmiri chili powder
½ tsp Fennel powder
½ tsp Cumin powder
1 tsp Coriander powder
½ tsp Garam masala powder

Instructions

Boil eggs and set them aside.
Heat oil in a deep pan. When the oil is hot, add cumin seeds and curry leaves.
Next, add onions and fry till brown.
Add the frozen onion masala with a little water, cover the pan and let the onion masala thaw.
After that, add all the spice powders. Mix well and put in the peeled potatoes.
Add about ½ cup of water, cover, and cook till potatoes are done.
Add boiled eggs. Cover and bring to a boil.
Switch off the stove. Transfer to a serving dish and garnish with chopped cilantro.

NOTES:

The chopped onions that I added were just to give the curry some texture, but feel free to leave it out.

This can be made in the Instant Pot to make it even easier! You can refer to Ashley’s blog to see how. She actually boils the eggs at the same time as cooking the curry! Check out this recipe on her blog – Instant Pot Royal Egg Korma

If you do not have onion masala, you can fry one chopped onion, when brown, add 1 tsp ginger garlic paste, add 2 chopped tomatoes. Cook and puree when cooled. Then add in the recipe when needed. I highly recommend making onion masala if you are short on time and like eating Indian food.

If you do not have curry leaves you can leave them out.

Do check out some of my other easy recipes:

Thanks for visiting my blog! Do come back soon for more interesting recipes, DIYs, and easy crochet projects!

Have a great day!

Photo by Toa Heftiba on Unsplash

Recipes

Instant Pot Egg and Peas Pulao

July 3, 2021 No Comments

Instant Pot Egg and Peas Pulao is an easy one-pot meal with not much prep work.

It is a lazy Saturday morning and I wanted to make a quick one-pot meal for my family. So this is my version of an Egg Pulao.

Since we all love boiled eggs, I decided on this Instant Pot Egg and Peas Pulao. The Instant Pot is soon becoming a staple in every kitchen. This recipe is very quick and you don’t have to spend too much time prepping as the ingredients are simple.

It turned out delicious, so I decided to share the recipe as I am all for quick and easy cooking!

(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support.)

What are the Ingredients for Instant Pot Egg and Peas Pulao?

Onion

Tomato

Boiled Eggs

Basmati rice – I use Royal Basmati Rice

Peas

Whole spices – Cloves, cinnamon stick, cardamom, and fennel seeds

Powdered spices – turmeric powder, coriander powder, chili powder, fennel seed powder

Salt to taste

Ghee/Oil – Ghee recommended – I use Nanak Desi Ghee

How do you make this Instant Pot Egg and Peas Pulao?

Boil the eggs and keep them aside. If you use boiled eggs a lot, an egg cooker might be a helpful gadget in your kitchen, it is easy and quick, I recommend this Dash Egg cooker

Press sauté on your Instant pot, add ghee. When the ghee is hot, add the whole spices. Stir so they do not burn.

Add chopped onion, fry till slightly brown, add tomatoes, and stir. Put in all the spice powders, adding about 2 tablespoons of water. Fry it well for about 5 mins, adding peas and salt. Mix and add boiled eggs so they are coated with the masala.

Next, add 2 cups of rice along with 3 cups of water. Mix and check for salt. Add more if needed.

Close the Instant Pot, cancel the sauté function, add the weight, and put it on high pressure for 4 minutes.

When it is done and you hear the beep, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl. Garnish with chopped cilantro. Your delicious one-pot meal is ready.

Serve with Raita or plain yogurt on the side.

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Instant Pot Egg and Peas Pulao

Rice, Boiled Eggs, and Peas cooked in mild Indian spices to make the perfect one-pot meal. Quick and easy!

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 10

Total Time 25

Author Nandini

Equipment

Instant Pot

Ingredients

2 cups Basmati Rice (washed and drained)
6 Eggs (boiled and shells removed)
½ Onion (chopped)
1 Tomato (chopped)
1 cup Peas (frozen or fresh)
2 tbsps Ghee
Salt to taste

Whole Spices

½ inch Cinnamon Stick
4 Cloves
2 Cardamom pods
1 tsp Fennel seeds

Spice powders

¼ tsp Turmeric powder
1 tsp Kashmiri Chili powder (or regular)
1 tsp Coriander powder
½ tsp Fennel seed powder

Instructions

Boil eggs, remove the shells, and set them aside.
Wash and drain the Basmati rice.
Chop half an onion and one tomato.
Switch on your Instant Pot by pressing saute. When hot, add ghee.
Add the whole spices, stir so they do not burn.
Add chopped onion, fry till slightly brown. Add tomatoes and stir.
Next add in the spice powders along with about 2 tablespoons of water so they do not burn.
Fry well for about 5 mins till tomatoes are soft, add peas and salt to taste.
Mix well and add boiled eggs coating them with the masala.
Add your rice, then add 3 cups water. Mix gently, and check for salt. Add more if needed.
Close the Instant Pot, cancel the saute function, add the weight and put it on high pressure for 4 minutes.
After it beeps when done, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl
Garnish with chopped cilantro. Your delicious one-pot meal is ready!

To make Raita:

Chop half a red onion, half a cucumber (deseeded and chopped), and 1 green chili.

Mix the above in a bowl, add salt and pepper to taste. Beat about 1/2 cup of yogurt with a little water (1 tbsp). Add it to the chopped onions, cucumbers, and chili. Mix well. ( you can add chopped tomato too)

Garnish with a few cilantro leaves chopped.

Sprinkle some cumin powder or chaat masala powder for a tangy taste!

Enjoy it with your Egg and Peas Pulao!

Notes:

Using ghee is recommended for the best taste.
Do not skip the fennel seeds and fennel seed powder, they really do make all the difference.
I used frozen peas as I always have them on hand. Fresh peas can be used instead.
Feel free to add other vegetables like carrots, potatoes, or cauliflower.
If you do not eat eggs, you can just make it with vegetables.
When adding water, make sure that the liquid is always 1 1/2 times the rice. Use the same cup measurement that you used for the rice. For 1 cup rice, use 1 1/2 cups water, and for 2 cups rice, use 3 cups water.
You can make it in a pressure cooker if you do not have an Instant Pot. But I highly recommend buying an Instant Pot, it really is a time-saver in the kitchen for busy moms and dads! If you do have an Instant Pot and use it on your countertop, I recommend getting a steam diverter to protect your walls and cabinets.

If you liked this easy one-pot recipe, do check out my other simple recipes:

Instant Pot Peas Pulao,

Easy Egg Masala

Instant Pot Spanish Chicken Pulao,

Easy Indian Chicken Stew

Instant Pot Chicken Pulao

Simple Chicken Curry

Mixed Vegetable and Paneer Curry

Thank you for being here, I appreciate it more than you know! Please leave a comment and rate this recipe if you try it out.

Do come back for more, new posts are out at least 2 to 3 times every week! Until next time!

Photo by Amanda Jones on Unsplash

Recipes

Easy Egg Masala

June 23, 2021 No Comments

This Easy Egg Masala is a great option when you don’t feel like spending too much time in the kitchen but still want to put something delicious on the table.

It uses basic ingredients most often found in any kitchen, and the result is the tastiest Egg Masala you will ever make!! So let’s get straight to it!

What are the ingredients for Easy Egg Masala??

Boiled eggs – 6 boiled eggs cut in half

Onions – sliced

Tomatoes – sliced

Ginger garlic paste

Spice powders – turmeric, chili, coriander, pepper, garam masala, and cumin powders

Curry leaves

Mustard and cumin seeds

Salt to taste

Boiled potatoes (optional)

Boiling the eggs:

This is the way I make my boiled eggs. Put the eggs into a pan and cover them with water.

Tip – Add a pinch of baking soda to the water, the eggshells can be peeled off much easier!

Switch on the stove on a medium-high flame. Set a timer for 10 minutes. Once the 10 minutes is done, switch off the flame and cover the pan. After a few minutes, drain out the water and fill the pan with cold water. Peel the eggshells and keep the boiled eggs aside.

Or use an Automatic Egg Cooker:

Of course, there is nothing like having an egg cooker! There is no denying the convenience of this gadget! if you are a family that eats a lot of boiled eggs, it might be worth it to get this Dash Egg Cooker which cooks 6 eggs at a time, or this Dash Deluxe Egg Cooker which cooks 12 eggs at once, it is a great option if your family is bigger.

(The above links are affiliate links, which means that if you choose to buy the product using my links, I will earn a small commission from Amazon at no extra cost to you. Please know that I only recommend products I love and that are of great quality. Thank you for your support)

How do you make this Easy Egg Masala?

Heat oil in a pan, add mustard, and cumin seeds. When it splutters, add curry leaves. Stir it well, and add onions. Fry till onions are slightly brown, add ginger garlic paste, fry till the raw smell goes away, then add tomatoes and all the spice powders. Add a little water from time to time so it does not burn.

Cover and cook on low flame till the oil separates. Add boiled eggs cut in half. Mix well. If you want you can add boiled potatoes to the dish and gently mix. Check for salt and add if required.

Your delicious Egg Masala is ready. Serve with Peas rice, Paratha, Naan, or Bread. Enjoy!

It comes together really fast!

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Easy Egg Masala

Boiled Eggs in an Onion Tomato Masala with Indian Spices.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 20

Total Time 25

Author Nandini

Ingredients

6 Eggs boiled
1 Onion sliced
1 Tomato sliced
1 tsp Ginger Garlic paste
2 tbsp Olive oil (or any cooking oil)

Spice Powders

½ tsp Turmeric powder
1 tsp Kashmiri Chili powder
1 tsp Coriander powder
½ tsp Cumin powder
½ tsp Garam masala powder
¼ tsp Pepper powder
Salt to taste

For Seasoning

½ tsp Mustard seeds
1 tsp Cumin seeds
1 sprig Curry leaves

Instructions

Heat oil in a pan. Add the seasoning ingredients, when the mustard seeds pop, add the sliced onions.
Fry the onions till they begin to brown, add ginger garlic paste, and fry till the raw smell goes.
Add sliced tomatoes and all the spice powders.
Mix well, cover, and fry till the tomatoes are soft. When the oil starts floating on top, add the boiled eggs cut in half.
Mix gently, add boiled potatoes if using.
Check for salt, if needed add more.
Garnish with curry leaves or chopped cilantro.
Serve hot and enjoy!

NOTES:

If you do not have curry leaves, you can leave them out.
Slice onions and tomatoes the same size so the masala is of good consistency.
When frying the masala, you can add a little water from time to time so it doesn’t burn.
If you like it spicy you can add green chilies or more chili powder.
I usually add boiled potatoes at the end, but you could add potatoes when you add the tomatoes, it should cook in the masala.

Do try out this recipe and let me know how it turns out for you. Please rate the recipe and leave a comment, I would love to hear from you!

I have lots of easy recipes for you to try, do check them all out.

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Have a wonderful day!

Photo by Ty Williams on Unsplash