Egg and Potato Curry
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
271 kcal
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Course
Main Course, Dinner
Egg and Potato Curry
Description
This recipe begins with sautéing sliced onions until golden and soft, then cooking chopped tomatoes into a base flavored with salt, chili powder, turmeric, and green chilies. The spices infuse the sauce with color and aroma. Potatoes cut into chunks are added along with water and simmered until tender.
Whole eggs are cracked into the curry near the end and gently stirred to cook through, lending richness and protein to complement the starchy potatoes. Fresh coriander finishes the curry, adding herbal brightness. The resulting dish is a balance of creamy potatoes and softly cooked eggs wrapped in a warmly spiced sauce.
Serving this curry with chapatti or naan allows one to scoop up the sauce and thick potato pieces for a filling meal. Continuous stirring during onion cooking avoids sticking and ensures even caramelization, contributing to flavor. The option to leave potato skins on is a textural preference.
Ingredients
- 100 ml olive oil
- 2 potato
- 2 onion
- 2 tomato
- 1 tsp salt
- 1 tsp chilli powder
- 2 tsp turmeric powder Haldi
- 2 green chili
- 5 egg
- 100 ml water
- Coriander
Instructions
- Heat the oil in pan on medium heat
- Add the finely sliced onions and cook for 3-4 minutes on medium heat until softened and golden brown ensuring that you stir continuously so the onions do not stick to the pan
- Add the chopped tomatoes and cook for a further 3-4 minutes until softened
- Add the salt, chilli powder, turmeric powder and green chilies then cook the spices for 3-4 minutes
- Peel the potatoes and cut into bite-size chunks – sometimes I leave the skin of the potatoes, but it is up to personal preference
- Add the potatoes along with the water and bring to a gentle boil before covering with a lid to allow to simmer on low heat for 15-20 minutes
- Crack the eggs into the curry then gently mix into the curry and cook for 3-4 minutes on low heat until the eggs are cooked through
- Add the finely chopped coriander then mix to combine
- Serve with chapatti or naan bread then enjoy!
Notes
- Nutritional information is provided as a courtesy and may not be exact for all ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 136mg | 45% |
| Sodium | 504mg | 21% |
| Potassium | 524mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 24mg | 27% |
| Vitamin D | 1µg | 5% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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