Potato Egg Curry
A comforting and hearty curry featuring tender boiled potatoes and protein-rich eggs simmered in a flavorful onion-tomato gravy. This simple, homestyle dish is perfect for a weeknight meal with rice or roti.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Eggs & Potatoes
- b.Take the peeled, hard-boiled eggs and gently prick them all over with a fork or toothpick. This crucial step helps them absorb the curry flavors and prevents them from bursting when fried.
- 2
Step 2
- a.Shallow-Fry Eggs & Potatoes (5-7 minutes)
- b.Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
- c.Carefully add the pricked eggs and fry for 2-3 minutes, turning gently, until they develop light golden-brown spots. Remove them with a slotted spoon and set aside.
- d.In the same oil, add the boiled potato cubes. Fry for 3-4 minutes until the edges are lightly crisp and golden. Remove and set aside with the eggs.
- 3
Step 3
- a.Prepare the Curry Base (8-10 minutes)
- b.Add the remaining 2 tablespoons of oil to the same pan. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- c.Add the finely chopped onions and sauté for 6-8 minutes, stirring frequently, until they turn a deep golden brown. This is key for a rich flavor.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala (5-7 minutes)
- b.Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds.
- c.Immediately add the tomato puree and salt. Mix everything well.
- d.Cook the masala, stirring occasionally, for 5-7 minutes until it thickens and you see oil separating from the sides of the mixture.
- 5
Step 5
- a.Simmer the Curry (5-7 minutes)
- b.Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan to incorporate them into the gravy.
- c.Bring the gravy to a rolling boil over medium-high heat.
- d.Gently slide the fried potatoes and eggs into the boiling gravy.
- e.Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the potatoes and eggs to absorb the flavors of the gravy.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Sprinkle the garam masala over the curry and stir gently.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for 5 minutes before serving. This helps the flavors to settle and deepen. Serve hot with steamed rice, jeera rice, or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer gravy, you can add 1-2 tablespoons of cashew paste or a splash of coconut milk along with the water.
- 2Ensure the onions are well-browned, not just translucent, as this forms the flavor backbone of the curry.
- 3Using hot water helps maintain the cooking temperature and results in a better-textured gravy.
- 4To make the gravy thicker without adding anything, gently mash a few potato cubes with the back of your spoon while it simmers.
- 5Adjust the amount of red chili powder and green chilies to suit your preferred spice level.
Adapt it for your goals.
Creamier Curry
For a richer, creamier texture, add 1/4 cup of full-fat coconut milk or a paste of 10-12 soaked cashews during the last 5 minutes of simmering.
Vegan VersionVegan Version
Replace the eggs with pan-fried firm tofu cubes or 1 cup of boiled chickpeas. Add them at the same stage as the potatoes.
Add VegetablesAdd Vegetables
Incorporate 1/2 cup of green peas or diced bell peppers along with the tomato puree for added nutrition and texture.
Punjabi StylePunjabi Style
Add 1 teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala at the end for a classic Punjabi flavor.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Sustained Energy Release
Potatoes provide complex carbohydrates, which are digested slowly, offering a steady supply of energy and promoting a feeling of fullness.
Boosts Immunity
The curry is rich in spices like turmeric and ginger, which have anti-inflammatory and antioxidant properties that help support a healthy immune system.
Source of Essential Nutrients
This dish provides key nutrients like Vitamin B12 and Choline from eggs, crucial for brain health and nerve function, and Vitamin C from tomatoes.
Frequently asked questions
One serving of Potato Egg Curry contains approximately 310-350 calories, depending on the amount of oil used and the size of the potatoes and eggs.