Ingredients
-
6
-
5
-
500
-
1/4
-
1
-
15
-
50
-
2
-
4
-
3
-
-
-
-
-
Directions
Egg and Potato Dum,Hard boiled eggs and potatoes in a spicy curry
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Steps
|
1
Done
|
Shell the Eggs and Make Four Cuts in Each Egg Lengthwise Leaving 12 Mm Gap at Each End. |
|
2
Done
|
Cut the Potatoes Into 30 Mm Cubes. |
|
3
Done
|
Heat the Oil in a Cast Iron (or Non Stick) Pan With Tight Fitting Lid. Fry the Potatoes Until Golden Brown on All Sides and Remove With a Slotted Spoon. Keep Aside. |
|
4
Done
|
Remove the Pan from the Heat and Stir the Chili/Turmeric Mixture Into the Remaining Oil. Return the Pan to the Heat and Stir Fry the Hard-Boiled Eggs Gently Until Brown All Over. Remove With a Slotted Spoon and Keep Aside. |
|
5
Done
|
Add the Onions, Ginger, Cinamon, Cardamom, Cloves and Green Chili and Stir Fry in the Same Oil Until the Onions Are Lightly Browned (about 6 or 7 Minutes). |
|
6
Done
|
Add Half the Tomatoes and Stir Fry Continuously For 2 to 3 Minutes. |
|
7
Done
|
Add the Turmeric, Ground Coriander, Fennel and Chili Powder and Stir Fry Continuously For a Further 3 to 4 Minutes. |
|
8
Done
|
Add the Rest of the Tomatoes and Stir Fry Continuously For a Further 4 to 5 Minutes. Add a Little Warm Water If the Mixture Dries Out. |
|
9
Done
|
Add the Fried Potatoes, Salt and Warm Water and Bring to the Boil. Fit the Lid Tightly and Simmer Until the Potatoes Are Tender, Stirring Occasionally. |
|
10
Done
|
Add the Eggs and Simmer, Uncovered, For 5 to 6 Minutes, Stirring Twice Gently So as not to Break the Eggs. |
