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A comforting Assamese egg curry where boiled eggs and tender potatoes are simmered in a light, flavorful gravy. This home-style dish from Assam, made with simple spices, is the perfect companion to a plate of steamed rice.
For 4 servings
Boil and Fry Eggs & Potatoes
Prepare the Curry Base (Tadka)
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A comforting Assamese egg curry where boiled eggs and tender potatoes are simmered in a light, flavorful gravy. This home-style dish from Assam, made with simple spices, is the perfect companion to a plate of steamed rice.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 287.52 calories per serving with 10.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Masala
Simmer the Curry
Finish and Garnish
For a different aromatic profile, use a pinch of 'Panch Phoron' (Bengali five-spice blend) instead of just cumin seeds for the tempering. This is also common in Assamese cuisine.
Add 1/2 cup of green peas along with the potatoes for extra texture and sweetness.
For a richer, creamier gravy, stir in 2-3 tablespoons of coconut milk during the last 2 minutes of simmering.
For a vegetarian alternative, replace the eggs with pan-fried paneer cubes or firm tofu.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Potatoes are a great source of complex carbohydrates, which provide a steady supply of energy to the body and brain, keeping you feeling full and energized for longer.
The use of spices like turmeric (containing curcumin), ginger, and garlic lends powerful anti-inflammatory and antioxidant benefits to the dish, helping to combat cellular damage.
The combination of ginger, garlic, and onions, rich in vitamins and compounds like allicin, helps to strengthen the immune system and protect the body against common infections.
One serving of Koni Torkari contains approximately 300-350 calories, depending on the size of the potatoes and the amount of oil used. It's a balanced meal with protein, carbohydrates, and fats.
Yes, Koni Torkari is a wholesome and healthy dish. It provides high-quality protein from eggs, energy-giving carbohydrates from potatoes, and various health benefits from spices like turmeric, ginger, and garlic. As a homemade curry, you can control the amount of oil and salt used.
While mustard oil provides the signature pungent and authentic flavor of Assamese cuisine, you can substitute it with any neutral vegetable oil, sunflower oil, or even ghee. The taste will be slightly different but still delicious.
To thicken the gravy, you can mash a few of the boiled potato cubes and mix them into the curry. Alternatively, you can simmer the curry for a longer time without a lid to allow more water to evaporate.
Store leftover Koni Torkari in an airtight container in the refrigerator for up to 2 days. Reheat it gently in a pan over low heat, adding a splash of water if the gravy has thickened too much. Avoid microwaving as it can make the eggs rubbery.