For a richer flavor, use ghee instead of vegetable oil. Adjust the amount of cayenne pepper to suit your spice preference. Ensure the potatoes are cooked but not mushy to maintain their shape in the curry. Serve with naan bread or steamed rice for a complete meal. Freshly ground spices will elevate the flavor profile of the curry.
Egg and Potato Curry
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING2 People
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VIEWS18
A comforting and aromatic curry, reminiscent of North Indian flavors, perfect for a hearty and satisfying meal. Served hot with bread, this dish is a delightful combination of textures and spices.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol636 mg
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Fiber11 g
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Protein27 g
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Saturated Fat9 g
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Sodium398 mg
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Sugar20 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the quartered onions and sauté until they become soft and translucent, approximately 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions achieve a golden-brown color, about 10 minutes more.
02
Step
5 mins
Remove the skillet from the heat. Transfer the cooked onions to a food processor. Add the quartered tomatoes and green chiles. Grind the mixture into a smooth paste.
03
Step
10 mins
In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Carefully add the onion-tomato paste (be cautious as it may spatter). Cook and stir for 2 to 3 minutes. Incorporate the garlic paste, ginger paste, ground coriander, ground cumin, garam masala, ground turmeric, cayenne pepper, and salt. Continue cooking and stirring until the oil begins to separate from the mixture, around 5 minutes.
04
Step
1 mins
Pour 2 cups of water into the skillet and bring the sauce to a boil. Gently add the cubed, cooked potatoes and the quartered, hard-cooked eggs. Reduce the heat to low and simmer until the sauce has thickened slightly, about 10 minutes. Remove from heat.
05
Step
10 mins
Garnish generously with fresh cilantro before serving.
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Jason Damorereynolds
Jun 29, 2025This recipe is a gem! My family absolutely loved it.
Demond Gleason
Jun 2, 2025I've made this several times now, and it's always a hit. The perfect comfort food.
Patsy Mertz
May 25, 2025The aroma while cooking was intoxicating! Definitely a keeper.
Olin Bogisich
May 3, 2025So easy to follow, and the results were amazing. Thank you!
Andreane Swaniawski
Apr 29, 2025I added a little coconut milk for extra creaminess, and it was divine!
Clark Senger
Apr 23, 2025I doubled the recipe and it worked perfectly!