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A comforting and quick stir-fry of boiled potatoes and eggs tossed in a simple onion-tomato masala. This hearty dish comes together in minutes and is perfect with warm rotis or pav.
For 4 servings
Prepare the Tempering (Tadka)
Sauté Aromatics
Build the Masala Base
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A comforting and quick stir-fry of boiled potatoes and eggs tossed in a simple onion-tomato masala. This hearty dish comes together in minutes and is perfect with warm rotis or pav.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 319.38 calories per serving with 11.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Combine Potatoes and Eggs
Garnish and Serve
Add a pinch of asafoetida (hing) with the mustard seeds for a traditional, aromatic flavor and to aid digestion.
Incorporate 1/2 cup of green peas or chopped bell peppers along with the onions for added nutrition and texture.
For a vegetarian version, replace eggs with 200g of cubed paneer. Add the paneer at the end and toss gently for 1-2 minutes.
For a South Indian twist, add a sprig of curry leaves along with the mustard seeds during the tempering process.
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
Potatoes provide complex carbohydrates, which are the body's primary source of sustained energy, making this a fulfilling and energizing meal.
This dish contains essential nutrients like Vitamin B12 and Selenium from eggs, and Potassium and Vitamin C from potatoes and tomatoes.
Spices like turmeric contain curcumin, a compound known for its powerful anti-inflammatory and antioxidant properties, contributing to overall wellness.
One serving of Egg Potato Bhaji contains approximately 290-320 calories. This is an estimate and can vary based on the size of the potatoes, eggs, and the amount of oil used.
Yes, it is a balanced and nutritious dish. Eggs provide high-quality protein and essential nutrients, while potatoes offer complex carbohydrates for energy. The use of various spices also adds health benefits. To make it healthier, you can reduce the amount of oil.
To make a vegan version, simply omit the eggs. The resulting dish is a classic Indian 'Aloo Bhaji' (Potato Stir-fry). You can add cubed firm tofu or chickpeas for a plant-based protein boost.
It pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It's also delicious served with pav (soft bread rolls) or as a side dish with dal and rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in a microwave before serving. The flavors often meld and taste even better the next day.
This usually happens if the potatoes are over-boiled. Boil them until they are just fork-tender but still firm. Also, using waxy potatoes instead of starchy ones helps them retain their shape during cooking.