Egg Kofta Curry

Name: Egg Kofta Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 6 pcs egg (hard boiled and peeled); 300 g potato (boiled, peeled and mashed); 2 tbsp chickpea flour (for binding the kofta mixture); 2 pcs green chili (finely chopped); 1 inch ginger (divided, half grated for kofta and half for gravy); 2 tbsp coriander leaves (chopped, divided); 0.5 tsp salt (divided); 0.5 tsp red chili powder (divided); 0.5 tsp garam masala (divided); 1 pinch turmeric powder (for kofta mixture); 3 tbsp oil (divided); 2 pcs onion (medium, finely chopped); 5 pcs garlic (cloves, crushed); 3 pcs tomato (medium, pureed); 1 tsp cumin seeds; 1 tsp coriander powder; 1 pinch cumin powder; 2 cup water (for curry)

RATING

4.4/5(63)

TASTE SCORE

8/10

Boiled eggs are wrapped in a lightly spiced potato mixture, shallow fried until golden, then simmered in a smooth onion-tomato gravy. It is rich, comforting, and made to pair well with roti or a small serving of rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

328 cal

SERVINGS

METHOD · 9 STEPS

prep · ~8 min
Prepare the eggs and potato mixture.
1.Cut 4 boiled eggs in half lengthwise and keep 2 boiled eggs aside for the gravy base if needed for texture-free serving variation, or reserve them as extra kofta filling pieces.
2.Mash the boiled potato in a bowl until smooth.
3.Add chickpea flour, 1 chopped green chili, half the ginger, 1 tbsp coriander leaves, 1 pinch turmeric powder, 1 pinch red chili powder, 1 pinch garam masala, and 0.25 tsp salt.
4.Mix well to make a soft but shapeable mixture.
TIPIf the mixture feels sticky, let it sit 5 minutes so the chickpea flour absorbs moisture.
assemble · ~7 min
Shape the egg koftas.
1.Divide the potato mixture into 8 equal portions.
2.Flatten one portion in your palm and place one half boiled egg in the center.
3.Wrap the mixture around the egg half and seal gently.
4.Repeat to make all the koftas.
TIPKeep the coating even so the koftas fry without breaking.
fry · ~6 min
Shallow fry the koftas.
1.Heat 1 tbsp oil in a wide pan over medium heat.
2.Place the koftas gently in the pan and turn them carefully as they color.
3.Cook until lightly golden on all sides, about 5 to 6 minutes.
4.Transfer to a plate and keep aside.
TIPDo not crowd the pan; fry in batches if needed so they hold their shape.
saute · ~9 min
Cook the curry base.
1.Heat the remaining 2 tbsp oil in a pan.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until golden, 6 to 7 minutes.
4.Add garlic, the remaining ginger, and the remaining green chili; cook for 1 minute.
saute · ~7 min
Add tomatoes and spices.
1.Add tomato puree and cook until it thickens and the raw smell fades, 5 to 6 minutes.
2.Add coriander powder, cumin powder, the remaining red chili powder, the remaining garam masala, and the remaining 0.25 tsp salt.
3.Cook the masala until the oil looks lightly separated.
TIPMedium heat keeps the masala from catching at the bottom while it thickens.
simmer · ~8 min
Simmer the gravy.
Pour in water and stir well to loosen the masala. Bring to a gentle simmer and cook for 6 to 8 minutes until the gravy is smooth and lightly thick.
assemble · ~2 min
Add the koftas to the curry.
Lower the heat and place the fried koftas in the gravy. Spoon some curry over them and simmer very gently for 2 minutes so they warm through without breaking.
TIPAdd the koftas near the end so they stay firm and do not turn soggy.
garnish
Finish with coriander leaves.
serve
Serve hot with roti or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the boiled eggs fully before wrapping, or steam trapped inside can crack the potato coating.
2
Mash the potatoes very smooth with no lumps so the kofta seals neatly around the egg halves.
3
If the potato mix feels loose, rest it for 5 minutes so the chickpea flour tightens the binding.
4
Shallow-fry on medium heat only; high heat browns the outside before the coating firms up.
5
Cook the onion-tomato masala until oil lightly separates, or the gravy will taste raw and flat.
6
Slide the koftas into the gravy only for the last 2 minutes to keep them from soaking and splitting.
7
For make-ahead, fry the koftas and refrigerate separately from the gravy, then combine just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Pan-sear the koftas with minimal oil or bake them on a greased tray, then add to the gravy at the end for a lighter version.

extra spicy

Extra-spicy

Increase green chili and red chili powder slightly for a sharper heat that stands up well to the soft potato and egg.

onion garlic free

Onion-garlic-free

Skip onion and garlic, cook the tomato-ginger-spice base a little longer, and keep the gravy simpler for a no onion-no garlic version.

gravy rich

Gravy-rich

Blend the cooked onion-tomato masala before simmering for a smoother, more restaurant-style curry texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein from Eggs

Eggs make this curry filling and add good-quality protein, which helps turn it into a more satisfying main dish.

✓

Satiating Potato Base

The potato coating adds body and comfort, making the dish hearty enough to pair with a modest serving of roti or rice.

✓

Spice and Herb Support

Ginger, garlic, cumin, coriander, and chili bring aroma and depth while adding plant compounds from whole spices and herbs.

✓

Legume-Based Binder

Chickpea flour helps bind the koftas and contributes some extra plant protein and fiber compared with using only potato.

QUESTIONS?

Frequently asked questions

Usually the potato mixture is too wet or unevenly wrapped. Mash the potato smoothly, rest the mixture briefly, seal all cracks, and fry on medium heat without crowding.