Mustard seeds add a spicy kick to this hearty vegetarian curry.
- Heat 1 tbs of the oil in a large frying pan over medium-low heat. Stir in the mustard and cumin seeds for 1 minute or until aromatic. Stir in the curry leaves for 1 minute or until aromatic. Add onion and cook, stirring, for 3 minutes or until soft. Stir in garlic and chilli for 1-2 minutes or until aromatic. Stir in the turmeric and garam masala for 1 minute. Add potato and water. Reduce heat to low. Cook, covered, stirring occasionally, for 15 minutes or until tender. Stir in peas. Cook, stirring, uncovered, for 3 minutes or until tender. Season well.
- Meanwhile, heat the remaining oil in a non-stick frying pan over medium-high heat. Crack 2 eggs into pan. Cook for 3 minutes for soft yolks or until cooked to your liking. Repeat with remaining eggs.
- Divide the naan among serving plates. Top with potato curry and a fried egg. Sprinkle with coriander. Serve with chutney.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set