This Spicy Indian Egg and Potato Curry is a must try! The flavors of potato, garlic, cardamon,cinnamon and other Indian spices, all in one delectable dish.
I absolutely love Indian food. My favorite is Japanese, but Indian comes in at a close second. Unfortunately D can’t stand it. It’s probably the combination of spices that he doesn’t like, but sadly [for me] we never go out for Indian food.
I had always wanted to learn how to make it but after scanning various recipes and realizing I would need to purchase an entire new spice rack (no italian seasoning in curry recipes) I always felt discouraged. Slowly I have started acquiring various spices though.
Cinnamon sticks were bought to make sangria.
Turmeric was needed in some rice recipes.
Cardamon was given to me as a gift.
A mortar and pestle I ordered online to complete a daring cooks challenge (purchasing kitchen gadgets is the only online shopping I do). Anyway, now at this point I’m only a few spices short of an Indian recipe.
And it just so happens that D’s friend, A, sent me this egg and potato curry recipe to try. I must admit she sent me this recipe in May, and it has taken me way too long to get all the necessary ingredients together, but, better late than never.
I had never tried egg and potato curry before so I didn’t know what to expect, but it was delicious. D, as expected, didn’t really like it – it was too spicy for him.
It worked out well for me though – since I got the whole dish all to myself (and I ate it all in one sitting).
I have a feeling I didn’t get the consistency right, but there’s always next time. The mortar and pestle I have is tiny (I figured I would only need it to crush spices) so crushing an entire tomato was a little bit difficult.
It also didn’t help that I got impatient in the process and eventually just accepted that my curry would have diced tomatoes instead of a smooth paste.
Oh and I apologize for the horrendous photo – there was no natural light left, and as you can see the fluorescent kitchen bulbs were not interested in cooperating with me.
A simple vegetarian Indian recipe with eggs and potatoes. Simple and delicious.
15 minPrep Time
35 minCook Time
50 minTotal Time
- 4 eggs
- 2 potatoes, quartered
- 3 cloves garlic, minced
- 1/2 inch piece of ginger, minced
- 1/2 medium onion, diced
- 1 medium tomato, diced
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 green chilies, diced (I used 1 large jalapeno)
- handful cilantro, chopped
- 1/2 teaspoon cumin seeds
- 3 cloves
- 3 cardamon, split open
- small cinnamon stick
- 2 tablespoons oil (I used sunflower oil)
- Add eggs and potatoes to pot of cold water. Bring to a boil, reduce heat to low and cook for 10-15 minutes, until potatoes are soft, but don't fall apart.
- Heat 1 tablespoon oil over high heat and add potatoes and eggs. Cook until browned on all sides. Remove to a plate and poke holes in the eggs and potatoes (so that the curry can be absorbed by them).
- Using a mortar and pestle make a paste with the tomato, chili pepper, turmeric, salt, sugar, and chili, powder. Add some water if mixture is dry.
- In a pan heat 1 tablespoon oil over medium heat and add cumin seeds, cloves, cinnamon stick, and cardamon. Cook 1-2 minutes and add garlic and ginger. Stir and cook until lightly browned. Add onions. Stir until browned.
- Add the tomato paste, eggs, and potatoes. Stir the mixture gently to make sure that paste is being absorbed by the potatoes and eggs. Add water to the mortar and pestle to get the residual paste, and pour into the pan.
- Reduce heat to low and cook for a few minutes. Add more salt if needed. When serving sprinkle with cinnamon powder and add chopped cilantro. Serve with basmati rice.