Egg and Potato Curry
PakistaniLunchDesi eggsEasy
Soft potatoes and boiled eggs in a spiced onion-tomato curry — a simple, affordable lunch for the whole family.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 3 potatoes, peeled and cubed
- 2 onions, chopped
- 2 tomatoes, blended
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 3 tbsp oil
- Fresh coriander for garnish
- Salt to taste
Method
- Heat oil and fry the onions until golden brown.
- Add ginger-garlic paste, then the blended tomatoes and all the dry spices. Cook until the oil separates.
- Add the cubed potatoes and 1.5 cups of water. Cover and cook for 15 minutes until the potatoes are soft.
- Add the boiled eggs and simmer for 5 more minutes.
- Garnish with coriander and serve hot with roti or rice.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)12 g
Fat (estimate)14 g
Carbs (estimate)32 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 the potatoes into even cubes so they cook at the same time. Food safety: eggs must be fully boiled and the curry served hot. Allergens: contains egg. Substitute: add peas or carrots with the potatoes, or use sweet potatoes. Nutrition figures are estimates only.