Potato and Hard Boiled Egg Curry
Transform your mealtime with this comforting and flavorful Potato and Hard Boiled Egg Curry, a hearty dish that’s as satisfying as it is easy to make. This mildly spiced, aromatic curry features tender chunks of potatoes and perfectly cooked eggs, infused with a rich tomato and onion-based masala. A warming blend of cumin, turmeric, coriander, and garam masala adds depth, while fresh ginger and garlic deliver irresistible fragrance. The slitted boiled eggs soak in the savory gravy, creating a burst of flavor in every bite. Perfectly suited for pairing with steamed rice, naan, or roti, this crowd-pleasing Indian-inspired curry is a wholesome choice for family dinners or meal prep. Ready in under an hour, it’s a deliciously simple way to elevate your weeknight meals!
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Recipe Information
Ingredients
- 3 medium (about 500g) Potatoes
- 4 large Eggs
- 1 large, finely chopped Onion
- 2 large, pureed Tomatoes
- 4 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1.5 teaspoons (adjust to taste) Salt
- 2 cups Water
- 2 tablespoons, finely chopped Fresh cilantro leaves
- 2 slit lengthwise (optional) Green chilies
Instructions
Hard boil the eggs by placing them in a saucepan, covering them with water, and simmering for 10 minutes. Once done, cool down under running water, peel, and set aside.
Peel the potatoes and cut them into medium-sized chunks. Set them aside in a bowl of water to prevent browning.
Heat the oil in a deep pan or skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger and cook for 1-2 minutes until the raw aroma disappears.
Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture for 5-6 minutes, stirring occasionally, until the oil separates from the masala.
Drain the potatoes and add them to the pan. Mix well to coat them with the spices.
Pour in the water and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 15 minutes or until the potatoes are cooked through but not falling apart.
Make small slits in the boiled eggs to allow the curry flavors to seep in. Add them to the curry and gently stir.
Sprinkle the garam masala and toss in the slit green chilies, if using. Simmer for another 5 minutes to allow the eggs to absorb the flavors.
Turn off the heat and garnish with freshly chopped cilantro leaves.
Serve hot with steamed rice, naan, or roti, and enjoy your hearty Potato and Hard Boiled Egg Curry!
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 365.9 g | 133% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 38.0 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 553 mg | 43% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 9775 mg | 208% | |
*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.
