Egg Potato Curry Recipe

Name: Egg Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 hard-boiled eggs; 1 cup sliced onion; 2 medium sized potatoes, cubed; 1 tablespoon coriander powder; 2 -3 green chilies, chopped; salt; 2 tablespoons oil; 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1 teaspoon garam masala; 1 cup coconut milk; 1 cup water; 1 tablespoon cilantro

Servings: persons

3 hard-boiled eggs
1 cup sliced onion
2 medium sized potatoes, cubed
1 tablespoon coriander powder
2 -3 green chilies, chopped
salt
2 tablespoons oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon garam masala
1 cup coconut milk
1 cup water
1 tablespoon cilantro

1
Heat oil and saute the onions till brown.
2
Add the potatoes, green chillies,ginger, garlic, salt , coriander powder and garam masala powder.
3
Add the coconut milk and water.
4
Cook for about 7-10 minutes or until the potatoes are tender.
5
Cut the eggs in half and add the eggs.
6
If you like you can also just carve slits on the eggs and add them whole.
7
Cook for about 3-4 minutes more.
8
Add the cilantro.
9
Serve with rice or indian bread.

269

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 13 ingredients. The key ingredients include: 3 hard-boiled eggs, 1 cup sliced onion, 2 medium sized potatoes, cubed, 1 tablespoon coriander powder, and more.

Yes, Egg Potato Curry falls under the General 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 Potato Curry

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