back and still eggs in it !!Papeta Par Eeda (Parsi Style Potato and Eggs)
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Obanboy666
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Looks very nice but I would soon get back up to the 15 st 7lb I was a year ago. I prefer to stay at 11st 9lb I am now so will give it a miss.
Channa
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Hi Roaming rog sorry for the dleay had a few issues to deal with last couple of days but here we go.
In a large frying pan heat oil, season with cumin seeds peppercorns, and a little garam masala.
once seasoned add, a finely chopped onion let it saute for a couple of minute and add a chopped tomato.
Once the tomato has gone soft add coriander powder , Cumin powder a bit of chilli powder, or fresh chilli ( or both ) give a stir for a minute or so until the spices have cooked off.
The dish can go another route here see the PS.
( I added cooked sausage at this stage needed using) par boil two medium potatoes and finely slice.....cover the onions with the spuds in alayer and then put a lid on ...idea is the spuds will crispen a little bit
After a few minutes remove the lid and crack four eggs over the potatoes, re apply the lid and cook until the eggs are done preferably still runny ....sprinkle with fresh coriander and tuck in
Although this is an indian Parsi dish, The Parsis orginate from Persia and there seem to be a lot of deivatives in the middle east Saudis having a similar version etc.
Channa
PS. at this stage to go another direction add eggs and scramble instead ...when the eggs are scrambled add the fresh coriander, serve with chappati or toasted bread ....Brilliant brunch or breakfast I promise...it is called Akoori ...
as always let us know how you get on
Channa
For th eoil you can use a butter oil mix ...the oil takes the heat ...without browing the butter
In a large frying pan heat oil, season with cumin seeds peppercorns, and a little garam masala.
once seasoned add, a finely chopped onion let it saute for a couple of minute and add a chopped tomato.
Once the tomato has gone soft add coriander powder , Cumin powder a bit of chilli powder, or fresh chilli ( or both ) give a stir for a minute or so until the spices have cooked off.
The dish can go another route here see the PS.
( I added cooked sausage at this stage needed using) par boil two medium potatoes and finely slice.....cover the onions with the spuds in alayer and then put a lid on ...idea is the spuds will crispen a little bit
After a few minutes remove the lid and crack four eggs over the potatoes, re apply the lid and cook until the eggs are done preferably still runny ....sprinkle with fresh coriander and tuck in
Although this is an indian Parsi dish, The Parsis orginate from Persia and there seem to be a lot of deivatives in the middle east Saudis having a similar version etc.
Channa
PS. at this stage to go another direction add eggs and scramble instead ...when the eggs are scrambled add the fresh coriander, serve with chappati or toasted bread ....Brilliant brunch or breakfast I promise...it is called Akoori ...
as always let us know how you get on
Channa
For th eoil you can use a butter oil mix ...the oil takes the heat ...without browing the butter
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