Egg and Shakarkandi Curry
PakistaniDinnerDesi eggsEasy
Boiled eggs and sweet potato (shakarkandi) in a gentle spiced masala — a naturally sweet, filling dinner.
Prep time10 min
Cook time22 min
Total time32 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 2 sweet potatoes (shakarkandi), peeled and cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp salt
- 3 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil and fry the onion until golden. Add ginger-garlic paste, tomatoes and spices. Cook until the oil separates.
- Add the sweet potato cubes and 1 cup of water. Cover and cook for 12 minutes until soft.
- Add the halved boiled eggs and simmer 5 minutes.
- Garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)11 g
Fat (estimate)13 g
Carbs (estimate)24 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 sweet potato into even cubes so it cooks at the same speed. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg. Substitute: use ordinary potatoes for a milder curry, or add a handful of peas. Nutrition figures are estimates.