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.
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.
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)