Scrambled Egg and Potato Curry Recipe

Ingredients

• 1 cup small cubed chopped potato
• 1/2 cup chopped tomato
• 1/3 cup chopped onion
• 2 eggs
• 1/2 tsp ground turmeric
• 1/2 tsp kashmiri red chili powder
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1 tsp minced ginger
• 1 tsp minced garlic
• salt to taste
• 1 tbsp olive oil or any cooking oil
• 2 tbsp chopped cilantro

Instructions

1. 1

   Crack 2 eggs into a bowl, whisk it and set it aside.

2. 2

   Next, heat oil in a pan over medium heat.

3. 3

   Once hot, add finely chopped onion and sauté until it becomes soft and translucent.

4. 4

   Add the chopped potato to the pan and continue to sauté until it turns slightly brown.

5. 5

   Add ginger, garlic, spices to the pan and stir well. Sauté for another few minutes.

6. 6

   Next, add chopped tomatoes to the pan. Stir to combine all the ingredients.

7. 7

   Put the lid on the pan and cook it over medium heat for 5–6 minutes, until the tomatoes are mushy and cooked.

8. 8

   Add the eggs to the pan.

9. 9

   Stir thoroughly to combine the eggs with the potato mixture.

10. 10

    Next add water and let it simmer for next 8–10 minutes.

11. 11

    Finally, season the curry with salt and cilantro. Serve hot with rice or roti.