Easy Desi Egg & Potato Curry: Simple Ingredients, Magical Taste

Name: Easy Desi Egg & Potato Curry: Simple Ingredients, Magical Taste
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Cuisine: Indian
Ingredients: 2 large Hard-boiled eggs (Peeled); 2 medium Potatoes (Peeled and diced); 1 medium Onion (Finely chopped); 2 tablespoons Cooking oil; 1 teaspoon Ginger-garlic paste; 1 small Tomato (Pureed or finely diced); 1/2 teaspoon Turmeric powder; 1 teaspoon Red chili powder (Adjust to taste); 1 teaspoon Cumin powder; 1/2 teaspoon Garam masala; to taste Salt; 1 cup Water; 2 tablespoons Fresh coriander (Chopped, for garnish)

Discover how to make a delicious and easy Desi egg and potato curry using simple ingredients. This homemade dish brings authentic village cooking vibes right to your kitchen, featuring a rich, flavorful sauce with tender eggs, onions, and potatoes, perfect for a magical taste experience.

#Egg Curry

#Potato Curry

#Desi Food

#Village Cooking

#Homemade

#Easy Recipe

#Spicy Curry

Rich Egg and Potato Curry

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Easy

Indian

English

Nutrition (per serving)

300

Calories

15g

Protein

40g

Carbs

15g

Fat

Curry served with fresh coriander

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of tender eggs in gravy

Instructions

0/8 completed

1
Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown, about 5-7 minutes.
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7m
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Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown, about 5-7 minutes.
7m
Sautéing onions slowly develops a sweet flavor base for the curry.
2
Add ginger-garlic paste to the pan and sauté for 1 minute until fragrant.
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1m
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Add ginger-garlic paste to the pan and sauté for 1 minute until fragrant.
1m
Ensure the paste doesn't burn to avoid a bitter taste.

3
Stir in the pureed tomato and cook, stirring occasionally, until the oil starts to separate from the mixture, about 3-4 minutes.
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4m
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Stir in the pureed tomato and cook, stirring occasionally, until the oil starts to separate from the mixture, about 3-4 minutes.
4m
Cooking the tomatoes well ensures a smooth and rich curry base.
4
Add turmeric powder, red chili powder, cumin powder, and salt. Mix well and cook for 2 minutes, ensuring the spices are well combined with the tomato-onion base.
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2m
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Add turmeric powder, red chili powder, cumin powder, and salt. Mix well and cook for 2 minutes, ensuring the spices are well combined with the tomato-onion base.
2m
A splash of water can prevent spices from burning if the mixture gets too dry.
5
Add the diced potatoes to the pan and mix thoroughly with the spice mixture. Sauté for about 5 minutes, coating the potatoes evenly.
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5m
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Add the diced potatoes to the pan and mix thoroughly with the spice mixture. Sauté for about 5 minutes, coating the potatoes evenly.
5m
This step allows potatoes to absorb initial flavors before simmering.

6
Pour in the water and bring the curry to a boil. Reduce heat to low, cover the pan, and simmer for 10-15 minutes, or until the potatoes are tender.
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15m
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Pour in the water and bring the curry to a boil. Reduce heat to low, cover the pan, and simmer for 10-15 minutes, or until the potatoes are tender.
15m
Check potato tenderness by piercing with a fork. Adjust water if a thinner gravy is desired.
7
Gently add the hard-boiled eggs to the curry. Stir in the garam masala and simmer for another 5 minutes to allow the flavors to meld.
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5m
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Gently add the hard-boiled eggs to the curry. Stir in the garam masala and simmer for another 5 minutes to allow the flavors to meld.
5m
Adding garam masala at the end preserves its aromatic compounds.
8
Garnish with fresh chopped coriander before serving hot with rice or naan.
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1m
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Garnish with fresh chopped coriander before serving hot with rice or naan.
1m
Coriander adds a fresh, aromatic finish to the curry.