Egg and potato curry

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    Egg and potato curry

    Egg and potato curry


    3 people made this

    About this recipe: This egg and potato curry is from the northern region of India and is very similar to a curry that used to be served to us by our Bengali neighbours.

    Serves: 2 

    • 3 tablespoons vegetable oil, divided
    • 2 onions, peeled and quartered
    • 3 tomatoes, quartered
    • 2 small green chillies
    • 2 teaspoons garlic paste
    • 2 teaspoons ginger paste
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon cayenne pepper, or to taste
    • salt to taste
    • 470ml water
    • 1 large potato - cooked, peeled, and cut into 2.5cm cubes
    • 6 hard-boiled eggs, quartered
    • 2 tablespoons chopped fresh coriander (optional)

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Heat 1 tablespoon oil in a frying pan over medium heat. Stir in onions; cook and stir until onions are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
    2. Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; blend onions, tomatoes, and green chillies into a smooth paste.
    3. Heat remaining 2 tablespoons oil in the same frying pan over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
    4. Pour water into frying pan and bring sauce to the boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with coriander before serving.


    If you don't have boiled eggs and a cooked potato, add 20 minutes to the prep time. You can cook the potato in the microwave, or boil it on the hob while you cook the eggs.

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    Reviews in English (4)


    Great. I've been looking for a recipe like this ever since a Bangladeshi classmate made it in college years ago. Served it on rice for a cheap, delicious meal.  -  26 Aug 2013  (Review from Allrecipes US | Canada)


    Its a good recipe. Easy to follow and tasty. My family enjoyed it.  -  02 Sep 2013  (Review from Allrecipes US | Canada)


    Quite good and pretty easy. I used about 2/3 milk and 1/3 water (to the same 2 cups), because I prefer a creamier curry. I like the potatoes and eggs. I used my steamer to cook both while I got everything together and prepped, so even starting without the pre-cooked eggs and potatoes, it was quick and easy.  -  20 Feb 2016  (Review from Allrecipes US | Canada)

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