How to Make Egg and Potato Curry - A Step-by-Step Guide

If you're looking for a hearty and flavorful dish to add to your repertoire, then this Egg and Potato Curry recipe is a must-try. Combining the creamy richness of eggs with the earthy goodness of potatoes and a fragrant blend of spices, this dish is a comforting and satisfying choice for any meal.

With its origins in Indian cuisine, egg and potato curry, also known as "Aloo Anda Curry," is a popular and beloved dish that has made its way into kitchens around the world. It's a versatil...

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Ingredients

  • 3 tablespoons vegetable oil, divided
  • 2 onions, peeled and quartered
  • 3 tomatoes, quartered
  • 2 small green chile peppers
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon cayenne pepper, or to taste
  • salt to taste
  • 2 cups water
  • 1 large potato - cooked, peeled, and cut into 1-inch cubes
  • 6 hard-cooked eggs, quartered
  • 2 tablespoons chopped fresh cilantro (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 2
  • Yield: 2 servings

  • Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
  • Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
  • Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
  • Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.
  • Nutrition

    671 cal.

    • Total Fat: 39g
    • Saturated Fat: 9g
    • Cholesterol: 636mg
    • Sodium: 398mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 11g
    • Total Sugars: 20g
    • Protein: 27g
    • Vitamin C: 166mg
    • Calcium: 209mg
    • Iron: 6mg
    • Potassium: 1601mg