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Egg and Potato Curry

Boiled Eggs and Potatoes cooked in an onion tomato gravy with Indian spices.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Nandini

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.