Saturday, 1 October 2016

Spicy Egg Curry with Potatoes

Eggs are truly versatile. You add them to sweet and savoury alike and also have them just on their own. They are also wonderful source of protein. If you have issues with your cholesterol, just go easy on the yolks.

Today’s post is of a spicy egg curry with potatoes.


6 hardboiled and shelled eggs,
2 medium-sized peeled and cubed potatoes,
1 ½ medium sliced onion,
1 large tomato,
1 inch piece of ginger root,
6-7 garlic cloves,
Half a cup of chopped coriander stems,
2 green chillies,
1 tsp Kashmiri chilli powder,
1tsp cumin powder,
1 tsp coriander powder,
1 tsp curry masala powder (optional) I just used it as I had it at home, I usually don’t
½ tsp ground garam masala,
Salt to taste,
Water as required,
2 tbsp mustard oil,
2 small bay leaves


Make superficial slits on the boiled eggs.

Heat the mustard oil till it is smoking (You can use any other oil too, I am only partial to mustard oil in a few recipes). Add the sliced onion and fry till they turn golden brown. Be careful that they do not burn. Keep aside.

In the same oil add the eggs in batches and fry till golden brown all over. Keep aside.

Now add the potatoes to the hot oil and let them cook for a while till half done over a low flame. Cover the utensil during this duration.

In the meanwhile, grind the fried onions with the tomato, ginger, garlic, coriander stems and all powdered spices except for the garam masala. Grind to a fine paste.

Once the potatoes are half done, remove and keep aside with the eggs.

In the same oil add the bay leaves and fry for a minute, then add the masala paste and fry well till oil separates. I prefer to do this on an extremely low flame stirring occasionally. This gives a nice rich colour to the dish.

Once the colour turns a rich red and the oil separates add about 2 cups of water and the salt. Once it comes to a boil add the fried potatoes and eggs and cook on a medium flame till the potatoes are done and gravy is as per the consistency you require. Turn off the flame and sprinkle the garam masala powder.

Goes well with phulkas as well as steamed rice.


  • You can also add fresh green peas to this recipe
  • You can alter the number of eggs or potatoes in this recipe according to your requirement