Have you ever had one of those days where you want a delicious curry that doesn’t require much effort? Boiled potato egg curry might be the answer! It is a simple and delicious dish that can be made quickly and easily!
Growing up in Nepal, boiled egg and potato curry was a regular and cherished meal in my household. This dish is more than just food; it represents comfort and fond memories. Even now, the creamy texture of boiled eggs and the tender flavor of potatoes in a curry sauce bring back nostalgic memories of home.
Learn the difference between Indian and Nepali Food.
Whether you are looking for a quick and easy dinner recipe or a hearty and nutritious meal, boiled potato and egg curry is definitely worth trying. There’s something satisfying about taking a few simple ingredients and turning them into a delicious meal. Here is my easy and simple boiled egg and potato curry recipe.
Table Of Content
Ingredients For Boiled Potato Egg Curry
#Eggs& Potatoes are the key ingredients of this recipe.
#Onion, tomato, ginger, garlic and cilantro.
#Spices: Turmeric powder, red chili kashmiri powder, curry powder and cumin seeds. If you don’t have curry powder use mix of cumin and coriander powder.
#Oil: Olive oil or any vegetable oil of your choice
#Salt (as per taste)
#Water
Step-By-Step Instructions
#1. Wash potatoes and cut them into halves, then add it to a pot alongside with egg and cover them with water. Let it simmer for 12-15 minutes or until potatoes are fork-tender. Drain the hot water and rinse the eggs with cold water to cool them down.
Note: You can boil potato and egg separately, but I tend to boil them together as it seems easier.
#2. Once the eggs and potatoes are boiled, let them cool for 5 minutes before peeling. Peel each egg and potato separately, cut them in half, and set them aside.
#3. Heat oil in a deep non-stick pan over medium heat. Add cumin seed and let it fry for a minute.
#4. Add onions and fry for 2-3 minutes or until they brown a bit. After that, add ginger, garlic, turmeric, Kashmiri chili powder, curry powder, and salt.
#5. Combine everything well and cook it for 2-3 minutes. Then add tomato to the pan.
#6. Mix everything well and add one cup of water to the pan. Bring it to a boil. Once the gravy thickens, turn off the heat and let it cool down.
#7. Transfer the gravy mixture to a blender and blend for 15-20 seconds until you achieve a smooth sauce.
#8. Add sauce to the pan and boil it with 2 cups of water. Let it cook on medium-high heat for 5 minutes.
#9. Then, add boiled potatoes to the pan and cook for a few more minutes. Next, add an egg and combine everything well. Let it cook for an additional 3-5 minutes on medium-high heat.
Note: To prevent the egg from breaking, stir it slowly while combining it with the other ingredients.
#10. Finally, add chopped coriander leaves and serve hot with rice or naan bread.
Serving Suggestions
Boiled egg and potato curry is a versatile dish that can be served in many different ways. It pairs well with basmati rice, naan bread, or roti.
You can easily refrigerate any leftovers for up to four days in an air-tight container.
Tips
This recipe can be easily modified to suit your taste preferences. You can add green chilies or red chili powder if you like your curry spicier. Also, you can add other vegetables like peas or carrots to the curry to make it more nutritious.
Other Curry Recipe
Check out our other curry recipes for both meat and vegetarian options.
- Chicken Curry
- Dry Chicken Curry
- Pork Curry Without Coconut Milk
- Vegetable Curry
- Potato and Cauliflower Curry
- Dry Potato Curry
Boiled Potato Egg Curry (Alo Anda Curry)
Ingredients
Egg
- 4 eggs
Vegetables
- 7 small potatoes ( 242g)
- 1 cup chopped onion
- 1 cup chopped tomato
- 1 cup chopped cilantro
- 2 cloves of garlic crushed
- 1 tsp minced ginger
Oil
- 1 tbsp olive oil or any vegetable oil
Spices
- 1/2 tsp turmeric powder
- 1/2 tsp curry powder
- 1/2 tsp cumin seeds
- 1/2 tsp red chili Kashmiri powder
Seasoning
- Salt (as per taste)
Water
- 3 cup Water
Instructions
- Boil potatoes and egg for 12-15 minutes or until potatoes are fork-tender.
- Once the eggs and potatoes are boiled, let them cool for 5 minutes before peeling. Peel each egg and potato separately, cut them in half, and set them aside.
- Heat oil in a deep non-stick pan over medium heat. Add cumin seed and let it fry for a minute.
- Add onions and fry for 2-3 minutes or until they brown a bit. After that, add ginger, garlic, turmeric, Kashmiri chili powder, curry powder, and salt.
- Combine everything well and cook it for 2-3 minutes. Then add tomato to the pan.
- Mix everything well and add one cup of water to the pan. Bring it to a boil. Once the gravy thickens, turn off the heat and let it cool down.
- Transfer the gravy mixture to a blender and blend for 15-20 seconds until you achieve a smooth sauce.
- Add sauce to the pan and boil it with 2 cups of water. Let it cook on medium-high heat for 5 minutes. Then, add boiled potatoes to the pan and cook for a few more minutes.Next, add an egg and combine everything well. Let it cook for an additional 3-5 minutes on medium-high heat.
- Finally, add chopped coriander leaves and serve hot with rice or naan bread.
Video
Notes
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
