Thursday, March 27, 2014

Dry Egg Curry with Potatoes

Alu Pyaj Deem Bhaja
All credit for this dish goes to Pritha Sen who shared it on Kitchen Raagas in Facebook. For the benefit of those who cannot access the recipe on Facebook, I am detailing how I made this. 

4 hard-boiled eggs, slit vertically around the circumference of each egg
1½ russet potatoes, peeled and cut in long wedges
1 + 1 large onions, sliced
2 + 2 serrano peppers, diced
4 Tbsp. vegetable oil
1 tsp. ghee
1 tsp. Kashmiri mirch/paprika/chili powder
salt to taste

  1. Place 4 eggs in a saucepan and cover with water.
  2. Bring to a boil and cook for 10 minutes.
  3. Remove saucepan from heat and set aside until eggs are cool enough to peel.
  4. Slit each egg vertically 4-5 times around the circumference of the egg.
  5. Heat oil in a skillet over medium-high heat and sizzle 2 diced peppers.
  6. Add chili powder and 1 sliced onion and stir-fry until onions are translucent.
  7. Add potatoes, salt to taste, stir, cover and simmer until potatoes are crisp and brown.
  8. Add eggs and stir-fry, turning every few minutes so eggs brown on all sides.
  9. Remove contents of pan to serving dish and add more oil and ghee to pan.
  10. Slice eggs in half vertically, fry cut side down until browned and sealed and nestle among browned potatoes in  serving dish.
  11. Fry remaining peppers and onions until golden brown.
  12. Pour over eggs in serving dish and garnish with sliced serrano peppers.
Serve with steamed Basmati rice or chapatis.

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