Egg and Potato Curry

Egg and Potato Curry

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"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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55 m servings 671 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 671 kcal
  • 34%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 636 mg
  • 212%
  • Sodium:
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.



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.

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