Easiest Way to Prepare Appetizing Potato and Scrambled Eggs in Red Chilli Sauce

Delicious, fresh and tasty.

Potato and Scrambled Eggs in Red Chilli Sauce. Season with a little salt and pepper. Scramble eggs in another bowl, add to tomato sauce and cook until eggs are set, to this add We add a little cilantro and chillies to the tomatoes and onions, with some red chilli powder and salt as. Blanch the tomatoes and peel the skin.

Potato and Scrambled Eggs in Red Chilli Sauce The word scramble makes you think of eggs, but there are none in this! All over India, there are versions of this dish. With this amount of chilli powder, it is supposed to be very spicy! You make roasting parch Potato and Scrambled Eggs in Red Chilli Sauce testing 11 instructions along with 7 furthermore. Here you are make it.

receipt of Potato and Scrambled Eggs in Red Chilli Sauce

  1. You need 2 of potatoes, peeled and cut into cubes. Fry until golden brown.
  2. Prepare 2 of eggs, make into scramble.
  3. You need of Oil for frying.
  4. You need of Red chilli paste.
  5. It's of Some salt.
  6. Prepare of Some sugar.
  7. You need of Chicken powder.
  8. Prepare of Pepper.
  9. It's of Some water.
  10. You need of Sweet soy sauce as desired.
  11. It's 2 of garlics, smashed and chopped.

If you don't like a lot of heat or spice. Scrambled egg is a food item and cooking ingredient. They rarely are used for combat training purposes. Try this Quick Egg & Potato Scramble for your next brunch get-together!

Potato and Scrambled Eggs in Red Chilli Sauce procedure

  1. Heat the oil in a pan..
  2. Addd in the garlics. Fry until fragrant..
  3. Add in the red chilli paste. Stir until pretty much cooked..
  4. Add in the potatoes and eggs. Mix evenly with the sauce..
  5. Add in the seasonings and soy sauce. Mix again..
  6. Add some water if it is too dry..
  7. Serve when eveything is good..

Given the complexity of flavors in our egg and potato scramble (hello Melt butter in large nonstick skillet on medium heat. Red potatoes dress up this flavorful salad from Margaret Blomquist of Newfield, New York. Served in a red hat, the salad takes on personality. Remove from the heat, and set aside. Beat the eggs in a bowl and season with salt to taste.