Bombay potatoes with chilli eggs
These spicy potatoes with chilli eggs are perfect for brunch. With just a few additions you can transform this dish into a delectable dinner.
Ingredients
Method- 6 small or 3 large potatoes, peeled and cubed
- 2 T ghee
- 1 onion, finely diced
- 1 t garlic, minced
- 1 t ginger, minced
- 2 T curry paste
- 8 curry leaves
- Woolworths chilli oil, for frying
- 4 free-range eggs
Method
Ingredients1. Boil the potatoes in salted water until just soft but still firm, about 15 minutes.
2. Melt the ghee in a pan and cook the onion over a medium heat until soft and golden. Add the garlic, ginger, curry paste and curry leaves and potatoes and cook for 5 minutes. Add a a little water if necessary.
3. Fry the eggs in the chilli oil to your liking. Serve the eggs with the potatoes.
Cook's note: This is a great way to use up leftover roast potatoes.
FOR DINNER Add dhal and mint-and-cucumber raita and serve with warm rotis.
Find the recipe for dhal here.
Find more potato recipes here.
Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira
Comments