This Egg and Potato Curry is made using the versatile onion masala! I have talked about this before on my blog, if you are new here, this onion masala is a game-changer for cooking Indian food in no time! I first talked about it when I posted my paneer masala.
The onion masala is from Ashley at myheartbeets.com. I am a huge fan of Ashley and her instant pot recipes. Do check out her blog for some awesome recipes! I make her onion masala recipe every 2 weeks, so I can cook Indian food really fast during the week.
So let’s get straight to it!
WHAT INGREDIENTS DO YOU NEED FOR THIS EGG AND POTATO CURRY?
(Exact measurements are given in the recipe card below)
Boiled eggs
Potatoes – You can use regular potatoes cubes, or you can use small potatoes as I did.
Onion masala
Onion (optional) finely chopped
Cumin seeds
Curry leaves
Cilantro for garnish
Oil
Spice powders:
Turmeric powder
Kashmiri Chili powder
Fennel seed powder
Cumin powder
Coriander powder
Salt
Garam masala powder
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HOW DO YOU MAKE THIS EGG AND POTATO CURRY?
- Boil your eggs and keep them aside.
- Heat oil in a deep pan. When hot add the cumin seeds, curry leaves, and chopped onions. Cook till onions are brown.
- Add in the frozen onion masala with a little water. Cover and cook on low till it has thawed.
- Mix well and add all the powders. Add the potatoes along with 1/2 cup of water. Cover and let the potatoes cook.
- Once the potatoes are cooked, add boiled eggs whole or you can cut them in half.
- Let your curry come to a boil, then switch off your stove. Add chopped cilantro leaves to garnish.Enjoy this egg and potato curry with Peas Pulao, plain rice, paratha, or naan.
Egg and Potato Curry
Ingredients
- 6 Eggs (boiled)
- 4 Small Potatoes
- 2 cubes Onion masala (around 1/2 cup)
- ½ Onion (finely chopped)
- 2 tbsps Oil
- 5-6 Curry leaves
- 1 tsp Cumin seeds
- Cilantro leaves for garnish (chopped)
Spices
- ½ tsp Turmeric powder
- 1 tsp Kashmiri chili powder
- ½ tsp Fennel powder
- ½ tsp Cumin powder
- 1 tsp Coriander powder
- ½ tsp Garam masala powder
Instructions
- Boil eggs and set them aside.
- Heat oil in a deep pan. When the oil is hot, add cumin seeds and curry leaves.
- Next, add onions and fry till brown.
- Add the frozen onion masala with a little water, cover the pan and let the onion masala thaw.
- After that, add all the spice powders. Mix well and put in the peeled potatoes.
- Add about ½ cup of water, cover, and cook till potatoes are done.
- Add boiled eggs. Cover and bring to a boil.
- Switch off the stove. Transfer to a serving dish and garnish with chopped cilantro.
NOTES:
The chopped onions that I added were just to give the curry some texture, but feel free to leave it out.
This can be made in the Instant Pot to make it even easier! You can refer to Ashley’s blog to see how. She actually boils the eggs at the same time as cooking the curry! Check out this recipe on her blog – Instant Pot Royal Egg Korma
If you do not have onion masala, you can fry one chopped onion, when brown, add 1 tsp ginger garlic paste, add 2 chopped tomatoes. Cook and puree when cooled. Then add in the recipe when needed. I highly recommend making onion masala if you are short on time and like eating Indian food.
If you do not have curry leaves you can leave them out.
Do check out some of my other easy recipes:
- Lime/Lemon Quinoa
- Instant Pot Shrimp Pulao
- Spicy Indian Pork Chilli Fry
- Chickpea Masala
- Honey Garlic Shrimp Fried Rice
- Easy Egg Masala
- Air Fryer Salmon Fish Fry
- Instant Pot Egg and Peas Pulao
Thanks for visiting my blog! Do come back soon for more interesting recipes, DIYs, and easy crochet projects!
Have a great day!
Photo by Toa Heftiba on Unsplash
