Egg And Potato Curry Recipe

Name: Egg And Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 4 medium potatoes; 1/2 cup vegetable oil; 1 each onions roughly chopped; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1 teaspoon salt; 1/4 teaspoon turmeric; 1 teaspoon red chili peppers; 2 teaspoons coriander powder; 5 cups water or more as needed, maximum 7 1/2 cups; 1 teaspoon garam masala

Servings: persons

6 large eggs
4 medium potatoes
1/2 cup vegetable oil
1 each onions roughly chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon red chili peppers
2 teaspoons coriander powder
5 cups water or more as needed, maximum 7 1/2 cups
1 teaspoon garam masala

1
Peel and cut the potatoes into large cubes and keep them in cold tap water.
2
Heat oil in a saucepan add onions and fry for 5 to 8 minutes, until transparent but not brown.
3
Add garlic and ginger, stirring constantly, fry for about 5 minutes, add 3 to 4 tablespoons of water to prevent the gravy from burning.
4
Add salt, chile powder, turmeric, coriander powder and 3 to 4 tablespoons of water.
5
Fry the onion mixture for 3 to 5 minutes.
6
Add potatoes and stir the contents until the spices coat the potatoes well.
7
Add water, cover and cook over low heat for about 15 to 20 minutes or until the potatoes are tender but not very soft.
8
Add two cups of water, bring to boil and simmer for 5 minutes on low heat.
9
Meanwhile hard boil the eggs, peel and quarter.
10
Add garam masala, coriander leaves and green chilies to the potato curry, stir gently and transfer to serving dish.
11
Add boiled eggs and serve.
12
Serve with chapati or paratha and mixed pickle.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large eggs, 4 medium potatoes, 1/2 cup vegetable oil, 1 each onions roughly chopped, and more.

Yes, Egg And Potato Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg And Potato Curry

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