Egg and Potato Tarkari, Nepalese-Style
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Ingredients
- 6 eggs
- 400 g potatoes, peeled and diced
- 300 g basmati rice
- 2 tbsp mustard oil
- 1 onion, finely chopped
- 3 garlic cloves
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 19.3 g
- Carbohydrate
- 78.4 g
- of which sugars
- 3.4 g
- Fat
- 16 g
- of which saturates
- 3.7 g
- Fibre
- 4.2 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes, then drain.
- 2
Put the eggs in a pan of cold water, bring to the boil and cook for 9 minutes, then cool under cold water, peel and halve.
- 3
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves, ground turmeric and chilli powder and fry for 1 minute.
- 4
Add the potatoes and 300ml water, cover and simmer for 18-20 minutes until tender.
- 5
Add the eggs, spoon the sauce over and simmer for 5 minutes to heat through.
- 6
Scatter with the fresh coriander and serve with the rice.
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