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A comforting, home-style curry where perfectly boiled eggs and tender potatoes swim in a flavorful tomato-onion gravy. This simple yet satisfying dish is a weeknight dinner staple, best enjoyed with hot rotis or steamed rice.
For 4 servings
Sauté Eggs and Potatoes
Prepare the Curry Base (Tadka)
Cook the Masala
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A comforting, home-style curry where perfectly boiled eggs and tender potatoes swim in a flavorful tomato-onion gravy. This simple yet satisfying dish is a weeknight dinner staple, best enjoyed with hot rotis or steamed rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 286.22 calories per serving with 10.11g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
Stir in 2-3 tablespoons of heavy cream or coconut milk at the end of cooking for a richer, milder curry.
Incorporate 1/2 cup of green peas or diced bell peppers along with the tomato puree for added nutrition and texture.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
Use a base of finely chopped onions instead of pureed, and cook them until deeply browned for a more robust flavor profile.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, repair, and overall body function.
The complex carbohydrates from potatoes provide a steady release of energy, keeping you full and energized for longer periods.
This dish is a good source of various nutrients, including Vitamin D and B12 from eggs, Vitamin C from tomatoes, and potassium from potatoes.
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that support overall health and immunity.
One serving of this Egg Potato Curry contains approximately 295-320 calories, depending on the size of the potatoes and the amount of oil used.
Yes, it's a balanced and nutritious dish. Eggs provide high-quality protein, potatoes offer complex carbohydrates for energy, and the spices like turmeric have anti-inflammatory benefits. To make it healthier, you can reduce the amount of oil used.
While the essence of this dish is eggs, you can create a vegan version by substituting eggs with pan-fried tofu, paneer (for a vegetarian option), or chickpeas. Follow the same recipe for the gravy.
To thicken the gravy, you can simmer it for a longer time uncovered. Alternatively, you can mash one or two pieces of the boiled potato and mix them into the gravy, which acts as a natural thickener.
This curry pairs wonderfully with Indian flatbreads like roti, chapati, naan, or paratha. It also tastes great with steamed basmati rice or jeera rice.
You can store leftover Egg Potato Curry in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave before serving.