Potato Egg Curry
- 1/8 tsp turmeric
- salt ( as needed)
- 1 tsp ginger garlic paste
- 4 eggs ((or anda))
- 1 to 1 â½ tbsp. oil
- â½ tsp cumin ((or jeera))
- 2 to 3 green cardamoms ((elaichi) (optional))
- 1 cup onions ((3 medium onions))
- â¾ cup tomatoes ((1 large))
- 1 tsp garam masala
- â½ to â¾ tsp red chili powder
- 3 medium size aloo))
- 2 tbsps coriander leaves
- â½ tsp coriander powder (or garam masala)
- Carbohydrate 0.0628918949719638 g
- Cholesterol 0 mg
- Fat 0.00342889422823318 g
- Fiber 0.0127291266155167 g
- Protein 0.0111098838079484 g
- Saturated Fat 0.000874583332646909 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.489447916622708 mg
- Sugar 0.0501627683564471 g
- Trans Fat 0.00138097756329441 g
- Calories 0 calories
Step-by-step
- Boil eggs and remove the shells. Pierce them with a fork or a knife randomly. Set aside.
- Heat a pan with oil, add cumin and cardamoms and allow to sizzle,
- Add onions and fry until golden, fry ginger garlic until the raw smell is gone.
- Add tomatoes, salt and turmeric. Fry until they turn soft and mushy.
- Add the chili powder and masala powder. Stir and fry for 1 to 2 minutes.
- Add potatoes and fry for 2 to 3 minutes.
- Add water enough to cook the potatoes. Cover and simmer until the aloo is done.
- Add eggs and cook covered until the gravy thickens. Add more water to make more gravy or evaporate the moisture to make a dry curry.
- Add chopped coriander leaves and coriander powder.
- Cover and switch off.
Onions do the structural heavy lifting in this curry, melting down during a thorough saute to build a thick, clinging base for the broth. Cooking them past the translucent stage until they reach a deep golden brown creates the foundation necessary for body and depth. Mastering this dish involves understanding how potatoes and eggs behave outside of immediate service.
- Potatoes absorb liquid continuously while sitting in the refrigerator, meaning stored leftovers often require an extra splash of water during reheating to restore the sauce consistency.
- Freezing this curry requires removing the hard-boiled eggs entirely, as frozen whites turn spongy and rubbery when thawed.
- Stir the curry over medium-low heat until it reaches an internal temperature of 165 degrees Fahrenheit if reheating from chilled.
- Add fresh boiled eggs only after thawing and simmering the potato gravy base.
Avoid rushing the initial onion-frying stage, because undercooked alliums leave a watery, sharp base that no amount of spice can mask. Proper storage ensures the dish maintains its integrity over multiple days.
