North Indian Egg and potato curry

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mild aromatic egg and potato curry from northern india
North Indian Egg and potato curry is a fabulous vegetarian dish that satisfies without the need for meat. North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread this warming dish is ideal for those cold winter nights!

Spices used in this recipe

  • cayenne pepper

    Cayenne Pepper

    $3.30
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  • coriander leaf

    Coriander Leaf

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  • cumin seeds ground

    Cumin Seeds Ground

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  • garam masala

    Garam Masala

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  • sea salt crystals

    Sea Salt Crystals

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  • turmeric powder

    Turmeric Powder

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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 chiles 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, coriander, cumin, garam masala, turmeric, cayenne pepper, 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 cilantro before serving.