North Indian Egg and Potato Curry

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About this Recipe

Cooking Time

30

Prep Time

10

Cuisine

  • Indian

Serves

4

cooking style

Stove Top

PROTEIN / DIET

EGG

North Indian Egg and potato curry is a fabulous vegetarian dish that satisfies without the need for meat. North Indian in origin, hard-boiled eggs and potatoes are cooked in a rich curry sauce that’s spiced with our Bombay Madras spice blend. It is very similar to what was served to us by our Bengali neighbours years ago! Serve hot with a side of thickly sliced bread, this warming dish is ideal for those cold winter nights!

To see more recipes using our Bombay Madras blend, Click Here for our entire recipe collection.

Ingredients

  • 2 tbsp The Spice People’s Curry Bombay Madras
  • 3 tbsp olive oil, divided
  • 2 onions, peeled and quartered
  • 3 tomatoes, quartered
  • 2 small green chilli peppers
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • salt to taste
  • 2 cups water
  • 1 large potato – cooked, peeled and cut into 1-inch cubes
  • 6 hard-boiled eggs, quartered
  • 2 tbsp fresh coriander
  • 4 tbsp The Spice People’s Curry Bombay Madras
  • 6 tbsp olive oil, divided
  • 4 onions, peeled and quartered
  • 6 tomatoes, quartered
  • 4 small green chilli peppers
  • 4 tsp garlic paste
  • 4 tsp ginger paste
  • salt to taste
  • 4 cups water
  • 2 large potato – cooked, peeled and cut into 1-inch cubes
  • 12 hard-boiled eggs, quartered
  • 4 tbsp fresh coriander

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Method

  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 chillies 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, Bombay Madras blend, 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 coriander before serving.

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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