Egg and Potato Curry Recipe - Allrecipes.com
Egg and Potato Curry Recipe
  • READY IN 55 mins

Egg and Potato Curry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins

Footnotes

  • 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.
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Reviews More Reviews

Sep 02, 2013

Its a good recipe. Easy to follow and tasty. My family enjoyed it.

 
Aug 26, 2013

Great. I've been looking for a recipe like this ever since a Bangladeshi classmate made it in college years ago. Served it on rice for a cheap, delicious meal.

 

3 Ratings

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Nutrition

  • Calories
  • 671 kcal
  • 34%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 636 mg
  • 212%
  • Fat
  • 38.5 g
  • 59%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 592 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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