Egg & Potato curry cooking & Eating in Village Style || egg curry gravy || nepali village vlog

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein option, while chickpeas are budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes offer more nutrients, while carrots are often less expensive.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is easier to use, and caraway seeds can be a cost-effective substitute.

curry leaves

💰Cheaper: bay leaves

Bay leaves are more widely available and can mimic some of the flavor.

Boil eggs in water until hard-boiled, about 10-12 minutes.

Peel and chop the boiled eggs into quarters.

Heat oil in a pan over medium heat until shimmering.

Add cumin seeds and sauté until fragrant, about 30 seconds.

Add chopped onions and cook until translucent, about 5 minutes.

Stir in ginger and garlic, cooking for 1-2 minutes until aromatic.

Add chopped tomatoes and cook until softened, about 5 minutes.

Mix in turmeric, coriander powder, and salt; cook for 2 minutes.

Add diced potatoes and stir to coat with spices.

Pour in water to cover the potatoes and bring to a boil.

Reduce heat and simmer until potatoes are tender, about 15 minutes.

Gently fold in the boiled eggs and cook for an additional 5 minutes.

Add green chilies and curry leaves, stirring well.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Allergens