Eggs and potatoes – striking a perfect balance of protein and carbs in this super flavoursome curry make it a must try. This is a very basic, simple yet nutritious curry that pairs beautifully with hot phulkas, parathas or a steaming bowl of rice. With just some eggs, potatoes and the most basic ingredients and spices found easily in almost all Indian kitchens, you can whip this up in no time.
This is the perfect recipe for times when you don’t feel like making an elaborate lunch or dinner and still have yourself something flavourful and healthy. I used to make this curry almost every other day during the dreaded 2020 lockdown and it was a family favourite.
Ingredients in This Egg Curry With Potatoes
This is not one of those recipes that requires a lot of ingredients or have a ton of different spices and oil. It is a simple, easy curry that can be whipped up using the essentials present in your pantry right now. Let’s discuss a few ingredients that are key to this recipe:
-Eggs
As we know, eggs are the most versatile of all foods. They are extremely adaptable, healthy (one of the richest sources of protein) and easy to cook. Since egg is one of the stars of this recipe and it cooks very quickly, this recipe comes together in no time. Just like any other basic egg curry, this recipe also uses hard boiled eggs that are seasoned and deep fried and added to the curry right before finishing it off. It is very important to know how to boil the eggs perfectly and in turn get a perfect egg curry. Boiling an egg to perfection can be a little tricky. No one likes a piece of misshapen or broken egg in their egg curry and following a few tips and tricks can ensure that you have yourself the perfect boiled egg every single time.
Tips to become a pro at boiling perfect eggs:
-Pour sufficient water in a large pot and add your eggs. It is important to give eggs ample room in the pot to avoid collision and hence breakage of eggs.
-Season the water with salt once the water comes to a boil is extremely important. This prevents the eggs from cracking.
-Bring the water to a roaring boil before adding the eggs is always a good idea because adding the eggs to room temperature water and then bringing them to a boil gives them a shock when the temperature rapidly rises and results into the shell sticking to the skin. This will make it hard to peel and you’ll end up with cracked or broken eggs.
-Be gentle while adding your eggs to the boiling water is crucial because raw eggs break very easily and the rapid movement of the water may result into cracking of the egg. Add the eggs one at a time with a spoon and do not let go until your eggs are right at the bottom of the pan.
-Timing is everything when boiling eggs. The duration of your boiling the eggs will determine the final texture of the eggs. For this recipe we need hard boiled eggs, for which I let it boil on high flame for exactly ten minutes after adding it into the boiling water.
-Remove the eggs and place it immediately in ice cold water so that it stops cooking. De-shell the eggs after ten minutes and you have yourself the perfect boiled egg.
-Potatoes
I get my love for potatoes from my culture. Assamese food celebrates potatoes and we use it in every recipe you can imagine! Potatoes help make meals more filling and add that much needed satiety. Potatoes are versatile and they also add their own flavour when slow cooked like in this curry.
This recipe uses raw potatoes that are allowed to cook in the curry. This helps the potato absorb the flavours of the curry, become soft and complement the crispy boiled eggs beautifully. Since potatoes have their own starch, no additional thickening agent has been used to make the curry creamy in this recipe.
Now that you know all the tips and tricks on how to make the perfect pasta, let’s take a look at the recipe to this spaghetti in cherry tomato sauce.
Preparation time – 20 minutes
Cook time – 30 minutes
Serves – 3 people
Ingredients
- 3 hard boiled eggs
- Salt to taste
- ¼ tsp red chilli powder – to coat the eggs
- ¼ tsp turmeric powder – to coat the eggs
- 30 ml (2 tbsp) mustard oil
- 2-3 slit green chilies
- 1 bay leaf
- 2 cloves
- 2 cardamoms
- 1 dry red chilli
- 1 stick of cinnamon
- 400 g red onions – finely chopped
- 15 g ginger – garlic paste (1 tbsp)
- 2 large potatoes – cut into quarters
- 4g turmeric powder
- 4g cumin powder
- 2g black pepper powder
- 4g coriander powder
- 80ml + 250 ml hot water
- 2g garam masala
- Handful of fresh coriander leaves for garnish
Directions
- Make small slits in your hard boiled eggs. This helps the egg absorb the maximum flavours in the curry.
- Season the eggs with some salt, turmeric and red chilli powder and toss till well coated.
- In a pan, heat the mustard oil.
- Add in the seasoned eggs and shallow fry them on medium heat.
- Once the eggs are nice golden and crispy, take them out.
- In the same heated mustard oil, add in the slit green chilies and your whole spices – cloves, cardamom, bay leaves, cinnamon and dry red chilli.
- Fry for a few seconds. Now, add in the finely chopped red onions.
- Cook the onions, stirring occasionally till they turn translucent.
- As the onions turn translucent, add in the ginger garlic paste and fry for a few minutes.
- As soon as the onions start to brown, add in the potatoes and mix well.
- Add in your dry spices – turmeric powder, cumin powder, coriander powder, black pepper powder and season with salt.
- Fry the potatoes for a few seconds with the spices.
- Add 80 ml of hot water and mix until well combined.
- Cover and cook on low flame till the potatoes are done.
- Once the potatoes are cooked, take off the lid and increase the heat.
- Give it a good mix and add the remaining hot water. You can adjust the water according to your preferred consistency.
- Top it with some garam masala and fresh coriander leaves and mix well.
- Add your fried eggs and cook for another few minutes, letting your eggs soak up the flavours of the curry.
- Finish of with some more fresh coriander leaves and enjoy hot with plain rice or rotis.
This is one such recipe that has my whole heart and once you taste it, you will keep coming back to it just like me. I hope you try it super soon and fall in love with it too.
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