This quick and simple Egg and Potato Curry recipe is a nice one to keep in your back pocket. It works great as a main served along with some steamed rice or rotis/naan and a side salad, and looks fancy enough to add to your table when you have company over.
I can never stress enough how quick and simple meals – like this Egg and Potato Curry are extremely important in my home. Though we love our slow-cooking delicacies over the weekends, we often sit down to dinner during the week with little less than a desire for good food – with no energy whatsoever to deal with its creation.
Call me crazy but even scramble eggs like this Masala Egg Bhurji can be made to look elegant and fill your heart and tummy after a long tiring day. I’m somehow very uncomfortable with the fact of showing off simple food just the way it is. When Hubby Dear and Little Dudesit down each evening to a table laden with the best of flavours on a platter, they often think that I’ve slaved over the hot stove for hours. I always smile a cunning smile, because even though my food looks and tastes like it’s been simmering for hours, only my stove knows how long it’s actually been running to bring our dinner from pot to plate.
I always pat myself on the back with the thought of having made a splendid meal that looks like I’ve spent half my life over. But only I know how much I resent having to actually make a slow-cooked meal from scratch in the middle of the week! I can’t even remember the last time I made my own chicken stock!
I always begin my week by making sure I have a bunch of hard-boiled eggs waiting patiently for me in the fridge. They’ve been a saviour so many times and always come in handy – be it for breakfast, and a quick healthy snack or ready to be jazzed up at dinner time. A couple of days ago, when we were having our usual “something different for dinner” mood swing, it only seemed reasonable to make something out of the ordinary – and what could be more ordinary than eggs? Elegant, yes. Simple, definitely!
Egg and Potato Curry
- 2 tbsp light cooking oil
- 1 large-sized onion finely chopped
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp coriander powder
- 1/2 tsp garam masala powder
- 1 tbsp tomato paste
- salt to taste
- 2 medium-sized tomatoes finely chopped
- 2 medium-sized potatoes cut into quarters
- 1/2 cup plain yogurt beaten till smooth
- water as needed
- 8 large hard-boiled eggs peeled
- finely chopped fresh cilantro leaves for garnish
- Heat oil in a deep non-stick pan and add in onion, ginger and garlic, and fry for 2-3 minutes on medium-high heat till it starts to brown a bit. Add in spices, tomato paste and salt, and fry for another minute mixing it all well.
- Add in tomatoes and potatoes, and cook covered for a few minutes stirring occasionally till the potatoes start to soften. Slowly stir in the yogurt and cook for another minute making sure to mix everything well.
- Add in a splash of water depending on the consistency of the curry you prefer. Once the curry starts to come to a boil, slowly add in the boiled eggs, toss gently and cook covered on low heat for another 2-3 minutes.
- Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.
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