Egg and Potato Curry
Warm, hearty, and brimming with rich spices, Egg and Potato Curry is a comforting and vibrant dish that brings authentic Indian flavors to your table. This one-pot wonder features tender potatoes and golden-fried boiled eggs simmered in a luscious tomato-onion gravy, infused with aromatic spices like turmeric, cumin, and garam masala. With its perfectly balanced heat from green chilies and red chili powder, this curry is the ideal pairing for steamed basmati rice, fluffy naan, or buttery roti. Ready in just 45 minutes, this crowd-pleaser is perfect for a quick family dinner or a satisfying vegetarian-friendly meal (by simply skipping the eggs). Garnished with fresh cilantro, it’s a feast for all your senses!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 3 medium (cubed) Potatoes
- 3 tablespoons Vegetable oil
- 1 large (finely chopped) Onion
- 2 medium (finely chopped) Tomatoes
- 3 minced Garlic cloves
- 1 inch piece (minced) Ginger
- 2 pieces (slit) Green chilies
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 1.5 cups Water
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Place the eggs in a medium pot and cover with water. Bring to a boil and simmer for 8-10 minutes until hard-boiled. Once done, transfer the eggs to a bowl of cold water and peel them once cooled. Set aside.
Peel and cube the potatoes into bite-sized pieces. Parboil them in a pot of salted water for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
Heat the vegetable oil in a large skillet or pot over medium heat. Add the peeled boiled eggs and fry them lightly until golden spots develop on their surface. Remove and set aside.
In the same pot, add the chopped onions and cook until they are golden brown, about 5-7 minutes.
Stir in the minced garlic, ginger, and green chilies, and sauté for 1-2 minutes until fragrant.
Add the chopped tomatoes, ground turmeric, ground cumin, ground coriander, and red chili powder. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down and the spices are well cooked.
Add the parboiled potatoes and stir to coat them evenly in the spice mixture.
Pour in the water and add salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 minutes or until the potatoes are fully cooked and tender.
Gently place the fried boiled eggs into the curry, spooning some sauce over them. Simmer for another 5 minutes to allow the flavors to meld.
Sprinkle the garam masala over the curry and stir gently to incorporate.
Garnish with fresh cilantro before serving. Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 25.0 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 426 mg | 33% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4875 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
