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Egg and Potato Curry

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tbsp light cooking oil
  • 1 large-sized onion finely chopped
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped ginger
  • 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.