Recipe for Egg and Potato Curry

Recipe for Egg and Potato Curry

Equipment required

Heavy bottomed pan

Mixer or a spice grinder to grind the paste

Pressure cooker to cook potatoes

Recipe for Egg and Potato CurryEquipment required Heavy bottomed pan Mixer or a spice grinder to grind the paste Pressure cooker to cook potatoes


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  • Coursemain course
  • Cuisineindian
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M


Small potatoes
Cooking oil divided ,
2 tbsps
Kashmiri red chillies
Black pepper corns
1/2 tsp
4 cloves
Ginger, finely sliced
1/2 inch
Large onions, peeled and sliced
Medium tomatoes,
5 quartered
Dried coconut, sliced (or use 1/4 cup fresh, frozen or desiccated coconut)
1/4 cup
Turmeric powder
1/2 tsp
1 tsp
1 tbsp
Cinnamon sticks
Bay leaves
Parsi Dhansakh Masala or Garam Masala
1 tsp
1 cup
Finely chopped coriander
2 tbsps


  1. Preparation - can be done in advance:Hard boil the eggs. {how to make the perfect hard boiled eggs}, boil potatoes, peel and keep aside.
  2. Heat 1 tbsp oil in a heavy bottomed pan. Add the dried red chillies and pepper corns and stir for 30 seconds.
  3. Add the garlic, ginger, onion and tomatoes and fry on high flame for 1-2 minutes. Add the sliced dried coconut or fresh/frozen coconut and stir for another 1 minute on medium flame.
  4. Lower the flame and add salt, turmeric and cover the pan and allow to cook for 6-7 minutes until tomatoes are soft and onions are cooked.
  5. Using a pair of tongs try and pick out all the tomato skins and discard them. This is optional but it does give a better texture to the sauce of the curry. That's the reason I've left the tomatoes as large chunks (quarters) so that I can easy remove the skins. You can even use them just halved. Alternatively, blanch the tomatoes and grind them along with the other ingredients for the paste.
  6. Remove all the ingredients on to a plate and cool.
  7. Grind to a fine puree using 1/4 cup water.
  8. In a heavy bottomed pan, heat the remaining 1 tbsp oil or ghee.
  9. Add the whole spices, stir for few seconds.
  10. Add the prepared puree, along with 1/2 cup water or just enough to get the consistency you like.
  11. Adjust salt, and bring to a simmer.
  12. Meanwhile, heat a tsp of oil in a non stick pan. Halve the boiled peeled potatoes lengthwise and lightly fry them in the hot pan with a sprinkle of salt until golden. Remove and add to the simmering curry.
  13. Halve the eggs lengthwise and add gently to simmering curry.
  14. Once the eggs and potatoes have simmered for 5 minutes, add the Parsi Dhansakh Masala or Garam Masala powder, stir to mix and remove from flame.
  15. Cover and keep aside for 30 minutes so that they absorb the flavours. Remove into a serving bowl, garnish with coriander.
  16. Serve with plain steamed rice, zeera rice or ghee rice.

Tips for a quicker version of the egg and potato curry:

  • You can use readymade tomato puree instead of blanching and pureeing tomatoes.
  • If you don't have coconut on hand, use 1/2 cup canned / tetra pack coconut milk during the last 30 seconds of simmering.
  • The potatoes and eggs can be prepared in advance and refrigerated.

For a vegan version, avoid eggs altogether and use halved potatoes alone or in a combination with soya chunks.

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