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Recipe for Egg and Potato Curry

This curry stars two of my favourite ingredients - eggs and potatoes- striking a perfect balance of protein and carbs in this super flavorsome curry. A must try!
Cook Time 45 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 serving

Ingredients
  

  • 6 eggs
  • 3 potatoes small
  • 2 tbsps cooking oil divided ,
  • 4 chillies Kashmiri red
  • 1/2 tsp black pepper corns
  • 4 cloves garlic
  • 1/2 inch ginger , finely sliced
  • 2 onions large , peeled and sliced
  • 5 quartered tomatoes medium ,
  • 1/4 cup coconut dried , sliced (or use 1/4 cup fresh, frozen or desiccated )
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 2 cinnamon sticks
  • 2 bay leaves
  • 3 - 4 cloves
  • 1 tsp Masala Garam Masala Parsi Dhansakh or Garam
  • 1 cup water
  • 2 tbsps coriander finely chopped

Instructions
 

  • Preparation - can be done in advance:Hard boil the eggs. {how to make the perfect hard boiled eggs}, boil potatoes, peel and keep aside.
  • Heat 1 tbsp oil in a heavy bottomed pan. Add the dried red chillies and pepper corns and stir for 30 seconds.
  • 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.
  • 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.
  • 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.
  • Remove all the ingredients on to a plate and cool.
  • Grind to a fine puree using 1/4 cup water.
  • In a heavy bottomed pan, heat the remaining 1 tbsp oil or ghee.
  • Add the whole spices, stir for few seconds.
  • Add the prepared puree, along with 1/2 cup water or just enough to get the consistency you like.
  • Adjust salt, and bring to a simmer.
  • 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.
  • Halve the eggs lengthwise and add gently to simmering curry.
  • 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.
  • Cover and keep aside for 30 minutes so that they absorb the flavours. Remove into a serving bowl, garnish with coriander.
  • Serve with plain steamed rice, zeera rice or ghee rice.

Notes

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.