Stir-Fried Eggs and Potatoes

Alu Pyaj Deem Bhaja

The internet, and Facebook in particular, are an endless source of inspiration. This recipe, taken from a food group in Facebook, is one of a myriad of egg curry recipes and is also the easiest. The eggs and potatoes are boiled for 20 minutes, cooled, peeled and cut, then stir-fried with onions. By boiling the potatoes first, they taste wonderfully soft after cooking.

We had this with steamed rice, but it can be served with any Indian bread and tastes really good rolled up in a tortilla. 

Ingredients

2 eggs

1 russet/baking potato

1 large onion, sliced

2 jalapenos, 1 minced and the other cut in rondels

4 Tbsp. vegetable oil

1/4 tsp. nigella/kalo jeera seeds

1/4 tsp. turmeric powder

1/2 tsp. Kashmiri mirch/paprika

2 Tbsp. cilantro, minced

Directions

1. Hard boil eggs and potato, cool and peel.
2. Cut eggs in 4 wedges each.
3. Cut potato to match size of egg pieces.
4. Heat oil in a skillet and sputter nigella seeds and minced jalapenos.
5. Add onions and stir-fry until golden brown.
6. Add potatoes and salt to taste, cover and cook until soft and golden brown.
7. Gently place egg wedges in between the potatoes and allow to brown a little, turn eggs over and cook other side.
8. Adjust salt to taste and garnish with rondels of jalapeno and minced cilantro.

Serve with steamed rice, chapatis or tortillas.