Egg and Potato Curry


North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.

Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
2 servings


  • 3 tablespoons vegetable oil, divided

  • 2 onions, peeled and quartered

  • 3 tomatoes, quartered

  • 2 small green chile peppers

  • 2 teaspoons garlic paste

  • 2 teaspoons ginger paste

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon garam masala

  • ½ teaspoon ground turmeric

  • ½ teaspoon cayenne pepper, or to taste

  • salt to taste

  • 2 cups water

  • 1 large potato - cooked, peeled, and cut into 1-inch cubes

  • 6 hard-cooked eggs, quartered

  • 2 tablespoons chopped fresh cilantro (Optional)


  1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.

  2. Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.

  3. Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.

  4. Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

Cook's Note:

If you don't have boiled eggs and a cooked potato, add 20 minutes to the prep time. You can cook the potato in the microwave, or boil it on the stovetop while you cook the eggs.

Nutrition Facts (per serving)

671 Calories
39g Fat
56g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 671
% Daily Value *
Total Fat 39g 49%
Saturated Fat 9g 43%
Cholesterol 636mg 212%
Sodium 398mg 17%
Total Carbohydrate 56g 20%
Dietary Fiber 11g 39%
Total Sugars 20g
Protein 27g
Vitamin C 166mg 828%
Calcium 209mg 16%
Iron 6mg 31%
Potassium 1601mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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