Ingredients
- 4 medium potatoes, peeled and cubed
- 4 hard-boiled eggs, peeled
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chili peppers, sliced
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp salt (or to taste)
- 1 cup water
- 1/4 cup fresh cilantro leaves, chopped
- Roti or rice for serving
Instructions
- In a large pot, boil the cubed potatoes until they are tender. Drain and set aside.
- In a deep skillet or kadai, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onion, minced garlic, grated ginger, and sliced green chili peppers. Sauté until the onion turns golden brown.
- Add the ground coriander, turmeric powder, red chili powder, and salt. Stir well to combine the spices with the onion mixture.
- Add the boiled potatoes and water to the skillet.
- Mix gently to coat the potatoes with the spiced onion mixture. Simmer for 5-7 minutes, or until the flavors meld together and the water reduces slightly.
- Cut the hard-boiled eggs in half and add them to the skillet. Gently stir to incorporate the eggs into the curry, being careful not to break them apart.
- Garnish the Papeta par Eda with chopped cilantro leaves and serve hot with roti or rice.
Savor the comforting flavors of this Gujarati Papeta par Eda, where tender potatoes and creamy eggs come together in a delicately spiced curry that’ll warm your heart and satisfy your soul – a true taste of the rich culinary heritage of Gujarat in every hearty bite!
