Heat the oil in pan on medium heat
Add the finely sliced onions and cook for 3-4 minutes on medium heat until softened and golden brown ensuring that you stir continuously so the onions do not stick to the pan
Add the chopped tomatoes and cook for a further 3-4 minutes until softened
Add the salt, chilli powder, turmeric powder and green chilies then cook the spices for 3-4 minutes
Peel the potatoes and cut into bite-size chunks – sometimes I leave the skin of the potatoes, but it is up to personal preference
Add the potatoes along with the water and bring to a gentle boil before covering with a lid to allow to simmer on low heat for 15-20 minutes
Crack the eggs into the curry then gently mix into the curry and cook for 3-4 minutes on low heat until the eggs are cooked through
Add the finely chopped coriander then mix to combine
Serve with chapatti or naan bread then enjoy!
Latest comments (1)
Nice