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Egg and Potato Curry

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Ingredients

Adjust Servings:
6 eggs - boiled
3 medium-sized potatoes
2 medium-sized onions - made into a paste
2 tomatoes - made into a paste
1 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tbsp powdered coriander seeds
3 tbsp of refined oil
salt as per taste
1 bunch of chopped coriander - for garnishing
1 tsp garam masala powder

Nutritional information

2159 kcal
calories
235.41 g
carbohydrates
83.02 g
protein
102.14 g
fat
866 mg
sodium
150 mg
cholesterol

Egg and Potato Curry

Features:
  • Non Veg
Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

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You might have prepared egg curry many times. But have you ever tried making with an exotic blend of potatoes? The humble potato, when added to eggs, enhances the taste of the egg curry. Here’s an amazing egg and potato curry recipe that will be ready in little more than an hour and will make for a lovely lunch with the family. The addition of select ingredients including the aromatic garlic and ginger adds manifold to the taste of this delectable curry!

Health Benefits

Potatoes help prevent cancer, heart diseases, scurvy, and the formation of kidney stones. Potatoes stimulate the brain function and provide relief from rheumatism

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How to make Egg and Potato Curry

  • Remove the shells of boiled eggs and make incisions on the opposite sides of eggs for the spices to be absorbed. Cut potatoes in medium size pieces and wash them.
  • Pour and heat oil in a thick bottomed pan. Fry the potatoes till golden brown, drain and keep them aside. Fry boiled eggs till they are golden brown, drain and keep them aside.
  • Fry onion, ginger, and garlic paste till golden brown and then add tomato paste and fry for five minutes stirring continuously. Mix all dry spices except garam masala and fry till oil is released.
  • Add the fried potatoes and pour two cups of water into the onion and spices mixture. Close the lid and cook on medium flame till they are tender. Transfer the fried eggs into a pan, mix well, and let them cook for five minutes on a low flame. Depending on the consistency you can add little water and simmer for two minutes on low flame.
  • Turn off the flame, add garam masala powder, stir well, close the lid, and keep it covered for five minutes. Garnish with chopped coriander leaves.

Trivia

It is believed that potatoes were domesticated approximately 7000 to 10000 years ago in Southern Peru. Nearly 5000 varieties of potatoes are grown all over the world!

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