Potato and Egg Curry in Spiced Tomato Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 6 large eggs
• 500 g potatoes (about 3 medium), peeled and cubed
• 3 tbsp neutral oil or ghee, plus 2 tbsp for frying
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed or finely chopped
• 1 tbsp ginger-garlic paste
• 1 green chili (optional)
• 1 tsp cumin seeds, 1 bay leaf
• 1 tsp turmeric, 1.5 tsp coriander, 1/2 tsp cumin, 1 tsp chili powder
• 1/2 tsp garam masala
• 2.5 cups (600 ml) water
• 2 tbsp chopped fresh cilantro, 1 tsp lemon juice
• Salt to taste

Do This

• 1. Boil eggs for 9–10 minutes, cool in cold water, peel. Parboil potato cubes in salted water for 7–8 minutes; drain.
• 2. Lightly fry boiled eggs and drained potatoes in 2 tbsp oil with a pinch of turmeric and salt until golden; set aside.
• 3. In the same pot, heat 3 tbsp oil or ghee. Add cumin seeds and bay leaf; let them sizzle.
• 4. Add onions and 1/2 tsp salt; cook on medium until deep golden, about 10–12 minutes.
• 5. Stir in ginger-garlic paste and green chili; cook 1 minute. Add tomatoes and spices; cook until thick and glossy, 8–10 minutes.
• 6. Pour in 2.5 cups water, add potatoes, simmer 10–12 minutes until tender and gravy slightly thickened.
• 7. Add eggs and garam masala; simmer 5 minutes. Finish with lemon juice and cilantro. Serve hot with rice or flatbread.

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Why You’ll Love This Recipe

• Comforting, homestyle curry with soft potatoes and tender boiled eggs in a rich, spiced tomato-onion gravy.
• Uses affordable pantry ingredients but tastes special enough for guests.
• Flexible spice level: keep it mild for family dinners or make it fiery for spice lovers.
• Perfect make-ahead dish that tastes even better the next day.

Grocery List

• Produce: Potatoes, onions, tomatoes, green chili (optional), fresh cilantro, lemon.
• Dairy & Eggs: 6 large eggs, ghee (optional; oil can be used instead).
• Pantry: Neutral oil, salt, cumin seeds, bay leaf, turmeric powder, ground coriander, ground cumin, red chili powder (or Kashmiri chili powder), garam masala, ginger-garlic paste (or fresh ginger and garlic), black pepper (optional).

Full Ingredients

For the Eggs and Potatoes

• 6 large eggs
• 500 g potatoes (about 3 medium), peeled and cut into 2–3 cm (about 1–1.5 inch) chunks
• 1/2 tsp salt (for boiling water)
• 2 tbsp neutral oil (such as sunflower, canola, or vegetable) or ghee, for frying
• 1/4 tsp ground turmeric
• 1/4 tsp salt (for seasoning eggs and potatoes while frying)

For the Curry Gravy

• 3 tbsp neutral oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf (fresh or dried)
• 2 medium onions (about 250 g total), finely chopped
• 1.5 tsp fine salt, divided (start with 1/2 tsp for onions, 1 tsp later; adjust to taste)
• 1 tbsp ginger-garlic paste (or 1.5 tsp finely grated ginger + 1.5 tsp minced garlic)
• 2 medium ripe tomatoes (200–250 g), pureed or very finely chopped
• 1 green chili, slit lengthwise or finely chopped (optional, for heat)
• 1/2 tsp ground turmeric
• 1.5 tsp ground coriander
• 1 tsp Kashmiri red chili powder (for color and mild heat) or:
  • 1/2 tsp regular red chili powder + 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 2.5 cups (600 ml) water, plus a little more if needed to adjust consistency

For Finishing

• 2 tbsp fresh cilantro (coriander leaves), finely chopped
• 1 tsp freshly squeezed lemon juice (or more to taste)
• Freshly ground black pepper, to taste (optional)

Step-by-Step Instructions

Step 1: Boil the Eggs and Parboil the Potatoes

Place the eggs in a saucepan and cover with cold water by at least 2.5 cm (1 inch). Bring to a gentle boil over medium-high heat. Once boiling, reduce to a simmer and cook for 9–10 minutes for fully set but tender yolks.

Meanwhile, in a separate pot, add the potato chunks and enough water to cover by 2.5 cm (1 inch). Add 1/2 teaspoon salt. Bring to a boil and cook for 7–8 minutes, until the potatoes are just starting to turn tender but are still holding their shape firmly. They should not be fully soft yet, as they will finish cooking in the curry. Drain well and set aside.

When the eggs are done, immediately transfer them to a bowl of cold water to stop the cooking. Let them sit for at least 5 minutes, then peel and pat dry with a paper towel.

Step 2: Lightly Fry the Eggs and Potatoes

Heat 2 tablespoons of oil or ghee in a wide, heavy-bottomed pot or deep skillet over medium heat. Using a knife, gently score each peeled egg with 3–4 shallow slits around the sides. This helps the eggs absorb the curry flavors.

Add the eggs and drained potatoes to the pot. Sprinkle with 1/4 teaspoon turmeric and 1/4 teaspoon salt. Fry, stirring gently every minute or so, for 5–7 minutes, until the eggs develop light golden spots and the potatoes get a thin, slightly crisp exterior. This step adds flavor and helps the eggs and potatoes hold together in the curry.

Remove the fried eggs and potatoes to a plate and set aside. Keep the pot on the stove; any browned bits will add flavor to the gravy.

Step 3: Build the Aromatic Base

In the same pot, add 3 tablespoons of oil or ghee. If there are burnt bits at the bottom, you can splash in 1–2 tablespoons of water and scrape gently to loosen them. Heat over medium flame.

Add the cumin seeds and bay leaf. Let them sizzle for 30–40 seconds, until fragrant and slightly darker. Do not let them burn.

Add the finely chopped onions and 1/2 teaspoon of the salt. Cook on medium heat, stirring frequently, for 10–12 minutes. The onions should slowly change from translucent to light golden and then to a deep golden-brown. If they start to stick or brown too fast, lower the heat and add a teaspoon of water to deglaze. Well-browned onions are key to a rich, flavorful curry.

Step 4: Add Ginger-Garlic, Tomatoes, and Spices

Once the onions are deep golden, add the ginger-garlic paste and the green chili (if using). Cook, stirring constantly, for 1–2 minutes until the raw smell disappears.

Add the pureed or finely chopped tomatoes. Stir well to combine with the onion mixture. Cook on medium heat for 8–10 minutes, stirring often, until the mixture thickens, darkens in color, and the oil starts separating around the edges. This is your masala base.

Now sprinkle in the remaining 1 teaspoon salt, 1/2 teaspoon turmeric, 1.5 teaspoons ground coriander, 1 teaspoon Kashmiri chili powder (or the chili-paprika mix), and 1/2 teaspoon ground cumin. Cook the spices in the tomato-onion mixture for another 2–3 minutes, stirring constantly, to gently toast them and remove any raw taste. If the masala becomes too dry or starts sticking, add 1–2 tablespoons of water and continue to cook.

Step 5: Simmer the Potatoes in the Gravy

Pour in 2.5 cups (600 ml) of water and stir thoroughly, scraping the bottom of the pot to release any stuck bits into the sauce. Bring the mixture to a gentle boil over medium-high heat.

Once boiling, add the fried potato chunks back into the pot. Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, or until the potatoes are fully tender when pierced with a fork and the gravy has thickened slightly. Stir gently a few times to prevent sticking, but try not to break the potatoes. If the curry looks too thick during this time, add a splash of hot water. If it looks too thin, simmer a bit longer.

Step 6: Add the Eggs and Finish the Curry

Gently place the fried eggs into the simmering curry. Spoon some of the gravy over them so they are well coated. Sprinkle in the 1/2 teaspoon garam masala.

Simmer the curry for another 5–7 minutes on low heat, allowing the eggs to absorb the flavors. Taste and adjust salt, and add a pinch more chili powder if you prefer extra heat. The final consistency should be a medium-thick gravy that coats the eggs and potatoes nicely, not watery but not too dry.

If needed, thin the curry with a couple of tablespoons of hot water, or boil briefly to slightly reduce it, depending on how saucy you like it.

Step 7: Garnish and Serve

Turn off the heat. Stir in the lemon juice and most of the chopped cilantro, saving a little for garnish. Give the curry a final gentle stir so as not to break the potatoes.

Let the curry sit for 5–10 minutes before serving; this resting time helps the flavors meld and the eggs and potatoes soak up the spiced gravy even more.

Garnish with the remaining cilantro and a light sprinkle of freshly ground black pepper, if you like. Serve hot with steamed basmati rice, jeera rice, roti, naan, or any warm flatbread. A side of yogurt or cucumber raita is excellent with this rich, savory curry.

Pro Tips

• Take time with the onions. Deeply caramelized onions are the backbone of flavor here. Do not rush this step; pale onions will give a flatter-tasting curry.
• Score the eggs for maximum flavor. Shallow slits in the boiled eggs help the spiced gravy seep inside, giving you delicious flavor in every bite.
• Parboil, do not fully boil, the potatoes. They will finish cooking in the curry. This keeps them from turning mushy or breaking apart.
• Adjust the gravy consistency at the end. For serving with rice, leave the curry slightly looser; for flatbreads, let it reduce a bit more for a thicker sauce.
• Make it ahead if you can. Like many curries, this potato and egg curry often tastes even better after resting for a few hours or overnight in the fridge.

Variations

• Coconut-style version: Stir in 1/3 cup (80 ml) thick coconut milk during the last 2–3 minutes of simmering for a creamier, slightly sweeter curry. Reduce the water by about 1/4 cup to keep the consistency balanced.
• Spicier dhaba-style version: Increase the chili powder by 1/2–1 teaspoon, add 1/2 teaspoon crushed black pepper, and finish with an extra 1/2 teaspoon of garam masala for a bolder, roadside eatery style flavor.
• Veg-loaded version: Add 1 cup of cauliflower florets or green peas with the potatoes in Step 5. Simmer until all the vegetables are tender, then continue the recipe as written.

Storage & Make-Ahead

Allow the curry to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. The flavors deepen over time, and the eggs and potatoes become even more flavorful as they sit in the gravy.

To reheat, warm gently in a covered saucepan over low to medium heat, adding a splash of water if the gravy has thickened too much. Stir occasionally and heat until piping hot all the way through. You can also reheat individual portions in the microwave, covered, stirring halfway.

For longer storage, the curry (without eggs) can be frozen for up to 1 month. Add freshly boiled eggs when reheating for the best texture. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 290–320 kcal, 13–15 g protein, 17–19 g fat, 22–26 g carbohydrates, 3–4 g fiber, and 550–650 mg sodium (will vary based on exact ingredients, portion sizes, and salt level). Adding rice or bread will increase the total calories and carbohydrates.