Egg curry with Potato is an awesome dish for your family and takes less time to cook. It is a north-Indian dish but some call it a Pakistani dish. Eggs, one of the main ingredients, of this dish can be found easily. It’s commonly used around the world and most of the times as breakfast or snacks. But here we are going to make a main course with this combination of Eggs and potatoes.
This dish is made by boiled eggs, by adding different spices and potatoes in it. This Egg curry is quite simple in cooking. It really doesn’t look though! This dish do not contain too much or any special ingredients for cooking. You can increase the ingredients according to the servings.
When you cook this dish it gives a pleasing taste to your tongue. If nothing is coming in your mind what to cook you can make this dish within half an hour. Let’s start cooking, have a look at the recipe card.
So, here is your Recipe card for a splendid egg curry with potato.
- 4 boiled eggs
- 2 medium size diced or cubed potatoes
- 2 medium size roughly chopped onions
- 2 small tomatoes
- 1 tspn ginger-garlic paste
- 1 tspn turmeric (haldi) powder
- 1 tspn coriander (dhania) powder
- 1 tspn all spices (garam masala) powder
- 1 tspn cumin (zeera) powder
- salt and red chilli powder or green chillies according to your taste.
- oil for cooking and frying
Boil the eggs until it become hard or bring them to boil for 10 minutes. Adjust the flame of gas according to your need. Take a wok or cooking pan, add 2 tbspn oil. Heat the oil, add roughly chopped onions and fry it until it becomes golden brown in colour. Add salt while frying the onions so that they become tender.
Now, add ginger-garlic paste to the onions and fry for 20 seconds. After that add roughly chopped tomatoes, turmeric (haldi) powder, coriander (dhania) powder, cumin (zeera) powder, half tspn all spices, that is garam masala and red chilli powder. Cover the lid. Let the spices fry till oil separates from the masala; stir. If needed add very less amount of water in between to avoid sticking of masala.
When the oil separates from masala, open the lid and leave it for 5 minutes to cool. After cooling grind the masala in fine paste. (While frying of masala, peel the eggs. Take another pan add little oil and shallow fry the boiled eggs).
In the same wok add 1 tbspn of oil. Heat the oil, transfer the masala paste in oil; cook for 5 minutes. Add diced potatoes, little water, cover the lid and cook it until the potatoes are done.
Once, the potatoes are ready, add the fried eggs and cook for 5 more minutes. Sprinkle half spoon all spice (garam masala) powder. Add more water if needed to make the gravy. Adjust gravy’s consistency according to your likes either thick, thin or medium.
Transfer in a serving bowl or dish. Garnish with fresh chopped coriander. Your super delicious Egg curry with potato is ready to serve.
Serve Egg curry hot with fried rice or rotis.
Tip: If you are adding green chillies, add after grinding masala, otherwise, your gravy will be much spicy. This can ruin the taste of your dish.
–Recipe written by Shumayala Khan