Egg and Potato Curry Lunch
PakistaniLunchDesi eggsMedium
Boiled eggs and potatoes in a simple onion-tomato curry — an everyday desi lunch with roti.
Prep time15 min
Cook time25 min
Total time40 min
Servings3
Ingredients
- 4 Desi eggs, boiled and peeled
- 2 medium potatoes, cubed
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp dhania powder
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander
Method
- Heat oil and fry the onions until golden.
- Add ginger-garlic paste and tomatoes; cook until the oil separates.
- Add the spices and potatoes with 1 cup water; cover and cook 12 minutes until potatoes are soft.
- Add the boiled eggs and simmer 5 minutes. Garnish and serve hot.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)13 g
Fat (estimate)12 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cut potatoes small so they cook evenly. Food safety: eggs must be fully boiled. Allergens: contains egg. Substitute: add peas or cauliflower with the potatoes. Nutrition figures are estimates only, based on standard per-egg values.