Koni aru Aloo Anja

Name: Koni aru Aloo Anja
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs egg (hard-boiled, peeled); 2 pcs potato (medium, peeled and cubed); 2 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 1 pcs tomato (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 tsp coriander powder; 1 pinch salt (for gravy); 2 tsp oil; 1 pcs bay leaf; 1 pinch cumin seeds; 1 cup water (for gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.2/5(28)

TASTE SCORE

7/10

A comforting Assamese-style egg and potato curry with a light, aromatic gravy. Hard-boiled eggs and tender potato chunks are simmered in a fragrant base of onions, ginger, and gentle whole spices. This homestyle dish comes together quickly and pairs beautifully with steamed rice for a satisfying everyday meal.

PREP

10m

COOK

25m

SERVES

1 CUP CURRY WITH 2 EGGS

192 cal

SERVINGS

METHOD · 6 STEPS

boil · ~10 min
Boil the eggs and potatoes.
1.Place eggs in a saucepan, cover with water, and boil for 10 minutes until hard.
2.In a separate pot, boil cubed potatoes until just tender (5-7 minutes). Drain and set aside.
3.Cool eggs under running water, peel, and lightly prick with a fork.
temper · ~1 min
Temper whole spices in oil.
1.Heat oil in a kadai over medium heat.
2.Add bay leaf and cumin seeds. Let them sizzle and turn fragrant (15-20 seconds).
TIPDon't let the cumin burn — it turns bitter quickly. Keep the heat at medium.
saute · ~8 min
Sauté the onion-ginger-garlic base.
1.Add chopped onions and sauté until soft and translucent (4-5 minutes).
2.Add ginger paste and garlic paste. Cook until the raw smell disappears (1-2 minutes).
3.Stir in chopped tomatoes and slit green chilies. Cook until tomatoes turn mushy (3-4 minutes).
saute · ~3 min
Add spice powders and cook the masala.
1.Lower the heat and add turmeric powder, red chili powder, cumin powder, and coriander powder.
2.Stir continuously and cook until the spices are fragrant and the oil starts to separate (2-3 minutes).
3.Add a splash of water if the masala sticks to the pan.
TIPCooking the spice powders well removes the raw taste and deepens the flavor of the gravy.
simmer · ~7 min
Simmer the potatoes and eggs in the gravy.
1.Add the boiled potato cubes to the masala and stir gently to coat.
2.Pour in 1 cup of water and season with salt. Bring to a gentle boil.
3.Reduce heat, add the boiled eggs, and simmer for 5-7 minutes so the flavors meld.
TIPPricking the eggs with a fork helps them absorb the flavors of the gravy.
garnish
Finish and serve hot.
Turn off the heat. Transfer to a serving bowl, scatter fresh coriander leaves on top, and serve immediately with steamed 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
Prick the boiled eggs with a fork before simmering to help them absorb the gravy's flavors.
2
Boil the potatoes just until tender — overcooking makes them mushy in the curry.
3
Cook the onion-ginger-garlic base until the raw smell disappears for a cleaner gravy taste.
4
Let the oil separate from the masala before adding water for a richer, well-cooked curry.
5
Use medium heat while tempering cumin seeds; burnt seeds turn bitter and ruin the dish.
6
Adjust the water quantity based on your preferred gravy consistency — less water for thicker gravy.
7
For make-ahead, store the curry without eggs and add them when reheating to keep their texture intact.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 1/2 cup of boiled chickpeas or paneer cubes alongside the potatoes for an extra protein boost without changing the core Assamese flavor.

low oil

Low-oil

Reduce oil to 1 teaspoon and use a non-stick pan. Sauté the onions and ginger-garlic in 2 tablespoons of water instead of extra oil for a lighter version.

vegan