Egg and Potato Curry

by Kanak Hagjer · Published May 5, 2013 · Updated February 6, 2020

Egg and potato curry

Egg curry, usually with potatoes, has been synonymous with comfort food in my part of the world. It’s a meal that you rustle up in a whiz, you feel that way because comparatively, fish or meat takes more time in prepping.

Eggs and potatoes ready for the hot pan

A simple egg and potato curry was what we had for lunch today. I’m now in Delhi spending some time with my two college-going sons. In a kitchen with minimum facilities, curries still work their magic.:) And four eggs for three people is because I’m not particularly fond of curried eggs although I love cooking them!!

Other accompaniments were: Arhar dal and fried okra with grated carrots

The dal was tempered in ghee with Indian bay leaves, cumin seeds, a few peppercorns, three slit green chillies, a diced onion, and one chopped tomato. Tender okra and plenty of summer vegetables are available in abundance now. There was one carrot left in the fridge which is why I added the grated carrot to the okra dish.

It’s a joy to walk around the market in the locality and get the freshest stuff, usually after breakfast. Carts of snake gourds, cucumbers and different kinds of melons are the first sights that greet me as I make my way through more members of the gourd family…. The recipe for the egg and potato curry is given below.

Ingredients:-

4 eggs

4 medium potatoes

2 onions, grated

Half a teaspoon of ginger and garlic paste, I used fresh paste

A pinch of turmeric+ extra for rubbing on the boiled eggs

A quarter teaspoon of chilli powder

One level teaspoon of cumin powder

One level teaspoon of coriander powder

2 blanched, peeled, and chopped tomatoes

Half a teaspoon of garam masala

Salt to taste

About three tablespoons of vegetable oil

2 or 3 Indian bay leaves/tejpatta

Chopped coriander for the garnish

2 cups of hot water

Method:-

Boil the eggs and the potatoes till done. The potatoes must not be mushy and the eggs must be hard boiled.
Let them cool, then peel the potatoes and cut them into quarters. Shell the eggs, make light slashes on them with a knife. I made vertical slashes before rubbing them with salt and turmeric powder.
Heat the oil in a pan. As soon as it becomes hot, add the eggs. Turn them as you fry so that they turn golden brown on all sides. Remove.
In the same oil add the bay leaves and the grated onion. Cook till the onion changes colour.
Then add the spice pastes, the powdered spices, and the salt.
Then add the potatoes. Keep cooking till the potatoes start to “look good”.:) The tomatoes can go in now.
Add the hot water. When it comes to the boil add the fried eggs. Cook for a few more minutes and add the garam masala before removing it from the flame.
Garnish with chopped coriander.

This curry has a thick gravy which is why we prefer to have dal on the side. Curried eggs are good on their own too, without the potatoes. Sometimes I make a variation with fresh peas. The boiled and fried eggs can also be served in halves. The halved ones actually look good sitting on a bed of peas!!