Kids Mild Egg and Potato Curry
PakistaniKidsDesi eggsEasy
A mild potato curry with soft boiled eggs — gentle, filling and perfect with roti or rice for children.
Prep time10 min
Cook time20 min
Total time30 min
Servings3
Ingredients
- 4 Desi eggs, boiled and peeled
- 2 small potatoes, cubed
- 1 onion, finely chopped
- 1 tomato, chopped
- 1 tablespoon oil or ghee
- 1/2 teaspoon haldi (turmeric)
- 1/2 teaspoon mild red chilli powder
- 1/2 teaspoon salt
- 1 cup water
Method
- Heat oil in a pan and fry the onion until soft.
- Add the tomato, haldi, chilli powder and salt. Cook until the tomato softens.
- Add the potato cubes and water. Cover and simmer for 12-15 minutes until the potatoes are soft.
- Cut the boiled eggs in half and add them to the curry. Simmer for 3 more minutes.
- Serve warm with roti or soft rice.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)12 g
Fat (estimate)13 g
Carbs (estimate)36 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
Nutrition figures are estimates only. Keep spices very mild for children. Make sure eggs are fully boiled (10 minutes) and potatoes are soft. Allergens: egg. Pakistani alternative: use desi ghee, local aloo and fresh eggs; serve with roti or chawal. Eat fresh; refrigerate leftovers the same day and reheat fully.