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Egg and Potato Curry

Egg and Potato Curry

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
sunwind

sunwind

North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 671 kcal
  • 34%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 636 mg
  • 212%
  • Sodium:
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

capry1
1

capry1

9/2/2013

Its a good recipe. Easy to follow and tasty. My family enjoyed it.

Doughgirl8
1

Doughgirl8

8/26/2013

Great. I've been looking for a recipe like this ever since a Bangladeshi classmate made it in college years ago. Served it on rice for a cheap, delicious meal.

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