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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside. | 2. Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside. | 3. Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli. | 4. Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown. | 5. Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			377.52	1.9008	33.1584	25.1064
potato	400		cut	-	-	-	-
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
cardamom pod	3			-	-	-	-
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
chili	1/4	teaspoon	crushed	0.3125	0.0739	0.0156	0.0016
butter	15			1282.5	58.9275	40.0725	108.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	3		chopped	-	-	-	-
onion	2		diced	88.0	20.548000000000002	2.42	0.22
celery rib	3		diced	-	-	-	-
passata	2	tablespoons		-	-	-	-
double cream	284	ml		-	-	-	-
coriander leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.