Classic Egg Curry Puff Filling With Potatoes and Spices

Quick Recipe Version (TL;DR)

• Yield: About 3 1/2 cups filling (enough for 10–12 standard curry puffs)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes (plus 20 minutes cooling)

Quick Ingredients

• 6 large hard-boiled eggs, peeled and chopped
• 1 lb (450 g) Yukon Gold potatoes, peeled and diced 1/4-inch
• 2 tbsp (30 ml) neutral oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups / 200 g)
• 2 cloves garlic, minced
• 1 tbsp (15 g) ginger, minced
• 2 tbsp (14 g) curry powder
• 1 tsp (3 g) ground cumin
• 1/2 tsp (1 g) ground turmeric
• 1/4 tsp (0.5 g) chili powder or cayenne
• 1 tsp (6 g) kosher salt, plus more to taste
• 1/2 cup (120 ml) water or low-sodium broth
• 1/2 cup (70 g) frozen peas (optional)
• 1 tbsp (15 ml) lemon or lime juice

Do This

• 1. Dice potatoes; chop onion; mince garlic and ginger; chop hard-boiled eggs.
• 2. Sauté onion in oil over medium heat for 6–8 minutes until soft and lightly golden.
• 3. Add garlic and ginger; cook 30 seconds, then stir in curry powder, cumin, turmeric, chili, and salt for 30–45 seconds.
• 4. Add diced potatoes and water/broth; cover and simmer 10–12 minutes until potatoes are tender and liquid is mostly gone.
• 5. Uncover; cook 2–3 minutes to dry the mixture slightly so it won’t soak your pastry.
• 6. Fold in chopped eggs (and peas, if using) for 1–2 minutes; taste and adjust salt; finish with citrus juice.
• 7. Spread on a tray and cool completely before filling pastry.

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Why You’ll Love This Recipe

• Classic savory flavor: warm curry spices, sweet onions, and rich egg pieces in every bite.
• Filling-friendly texture: potatoes help the mixture stay hearty and not watery inside pastry.
• Simple pantry spices with big payoff (no special equipment needed).
• Easy to make ahead and refrigerate or freeze for quick curry puffs later.

Grocery List

• Produce: yellow onion, Yukon Gold potatoes, garlic, fresh ginger, lemon or lime
• Dairy: eggs
• Pantry: neutral oil (canola/vegetable), curry powder, ground cumin, ground turmeric, chili powder or cayenne, kosher salt, black pepper, water or low-sodium broth, frozen peas (optional)

Full Ingredients

Eggs

• 6 large eggs, hard-boiled, peeled, and chopped into 1/4- to 1/2-inch pieces

Potatoes

• 1 lb (450 g) Yukon Gold potatoes, peeled and diced into 1/4-inch (6 mm) cubes
• 1/2 cup (120 ml) water or low-sodium broth (plus 1–2 tbsp more only if needed)

Aromatics

• 2 tbsp (30 ml) neutral oil (canola, vegetable, or avocado)
• 1 medium yellow onion, finely chopped (about 1 1/2 cups / 200 g)
• 2 cloves garlic, minced (about 2 tsp / 6 g)
• 1 tbsp (15 g) fresh ginger, minced (about 1 tbsp)

Spices and Seasoning

• 2 tbsp (14 g) curry powder (a standard mild curry powder blend)
• 1 tsp (3 g) ground cumin
• 1/2 tsp (1 g) ground turmeric
• 1/4 tsp (0.5 g) chili powder or cayenne (use 1/8 tsp for very mild)
• 1 tsp (6 g) kosher salt, plus more to taste
• 1/4 tsp (0.5 g) black pepper

Finishing

• 1/2 cup (70 g) frozen peas, optional (no need to thaw)
• 1 tbsp (15 ml) lemon or lime juice

Step-by-Step Instructions

Step 1: Hard-boil and chop the eggs

If your eggs are not already hard-boiled, place 6 large eggs in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a full boil (212°F / 100°C), then immediately cover, remove from heat, and let stand for exactly 10 minutes.

Drain and chill in ice water for 5 minutes, then peel. Chop into 1/4- to 1/2-inch pieces so you get distinct bits of egg throughout the filling.

Step 2: Prep the vegetables for even cooking

Peel and dice the potatoes into small 1/4-inch (6 mm) cubes so they cook quickly and evenly. Finely chop the onion (smaller pieces melt into the filling). Mince the garlic and ginger.

Keep everything measured and ready near the stove; once the spices hit the pan, things move fast.

Step 3: Sweat the onions until sweet and golden

Heat 2 tbsp (30 ml) neutral oil in a large skillet over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring every minute or so, until the onion is soft and lightly golden. This builds sweetness and keeps the curry flavor balanced.

Step 4: Bloom the aromatics and spices

Add the minced garlic and ginger to the onions and cook for 30 seconds, stirring constantly.

Add curry powder, cumin, turmeric, chili powder/cayenne, salt, and black pepper. Stir for 30–45 seconds until very fragrant. This short “bloom” step wakes up the spices and gives the filling a deeper curry flavor.

Step 5: Cook the potatoes until tender and the mixture is thick

Add the diced potatoes and stir to coat them in the spice-onion mixture. Pour in 1/2 cup (120 ml) water or broth and bring to a simmer (about 200°F / 93°C; small steady bubbles).

Cover and simmer for 10–12 minutes, stirring halfway through, until the potatoes are fork-tender. If the pan dries out before the potatoes soften, add 1–2 tbsp more water as needed (not more than necessary).

Step 6: Dry the filling slightly (important for pastry)

Remove the lid and cook for 2–3 minutes, stirring, to evaporate extra moisture. You want the mixture moist enough to hold together, but not wet or soupy. This helps prevent soggy curry puffs.

Step 7: Fold in eggs, finish, and cool completely

Reduce heat to low. Gently fold in the chopped hard-boiled eggs and the frozen peas (if using). Cook for 1–2 minutes, just until the peas are warmed through and the eggs are coated in the curry mixture.

Turn off the heat and stir in 1 tbsp (15 ml) lemon or lime juice. Taste and adjust salt if needed.

For the best curry puff texture, spread the filling on a plate or rimmed baking sheet and cool for 20 minutes (or until room temperature). Use only once fully cool so it doesn’t melt pastry fat or create steam inside the dough.

Pro Tips

• Dice the potatoes small. 1/4-inch cubes cook quickly and tuck neatly into pastry without poking holes.
• Keep it on the drier side. A thick filling is your friend for curry puffs. If it looks wet, uncover and cook a few minutes longer.
• Bloom spices briefly. 30–45 seconds is enough to deepen flavor without scorching.
• Cool completely before filling. Warm filling can make dough greasy or gummy and may cause leaks during baking or frying.
• Gentle folding keeps texture. Stir eggs in at the end so you keep nice pieces instead of egg “mash.”

Variations

• Extra aromatic: Add 8–10 curry leaves with the onions and remove them at the end (or leave them in if you like).
• Spicier: Add 1 small minced fresh chili with the garlic/ginger, or increase cayenne to 1/2 tsp.
• Richer filling: Stir in 2 tbsp (30 ml) coconut milk at the very end, then simmer uncovered for 2–3 minutes to thicken again.

Storage & Make-Ahead

Cool the filling to room temperature (within 2 hours), then transfer to an airtight container. Refrigerate for up to 3 days. For make-ahead curry puffs, you can prepare the filling up to 2 days in advance; re-stir before using.

To freeze, portion the cooled filling into a freezer-safe container or bag, press flat, and freeze for up to 2 months. Thaw overnight in the refrigerator. If the mixture loosens after thawing, cook uncovered over medium-low heat for 2–4 minutes to evaporate excess moisture, then cool again before filling pastry.

Nutrition (per serving)

Approximate per 1/12 batch (about 1/3 cup): 110 calories, 6 g protein, 6 g fat, 10 g carbohydrates, 2 g fiber, 1 g sugar, 300 mg sodium. (Will vary by exact potatoes, oil, and curry powder used.)