Egg Potato Curry Recipe – Spicy Indian Gravy with Golden Eggs

Last Updated on 2 months by Neha Deshmukh

Egg Potato Curry Recipe – Spicy Indian Gravy with Golden Eggs

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. This Egg Potato Curry (Anda Aloo Curry, as my Nani used to call it!) is exactly that. It’s a hug in a bowl, seriously. I first made this when I was craving something my mom used to make, and it instantly transported me back to her kitchen. It’s become a regular in my rotation, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Egg Potato Curry is a fantastic blend of textures and tastes. You get the soft, comforting potatoes, the beautifully golden eggs, and a rich, spicy gravy that’s just… chef’s kiss. It’s relatively quick to put together – perfect for a weeknight meal – and it’s incredibly satisfying. Plus, it’s a great way to use up leftover hard-boiled eggs!

Ingredients

Here’s what you’ll need to make this delicious curry:

• 4 hard-boiled eggs
• 2 medium potatoes, peeled and cut into thick fries
• 2 large onions, finely sliced
• 1 tsp ginger paste (about 5g)
• 7-8 garlic cloves, crushed
• 1-2 dry red chilies, broken into pieces
• 2-3 cloves
• 1 tsp turmeric powder (about 4g)
• 1 tsp red chili powder (about 5g)
• 1 tsp cumin powder (about 5g)
• 1.5 tsp garam masala powder (about 7g)
• 0.5 tsp sugar (about 2g)
• 4 tbsp mustard oil/vegetable oil (60ml)
• 1 cup water (240ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Mustard Oil: If you can get your hands on it, mustard oil adds a wonderfully pungent, authentic flavor. It’s traditional in many North Indian homes. If you don’t have it, vegetable oil works just fine, but you’ll miss that unique kick.
• Spice Blend: The combination of turmeric, chili, cumin, and garam masala is key. Feel free to adjust the chili powder to your liking – more if you like it fiery, less if you prefer a milder curry.
• Regional Variations: Spice levels vary hugely across India! Some regions prefer a lot of heat, while others lean towards more aromatic spices. Don’t be afraid to experiment and find what suits your palate. My family always adds a pinch of kasuri methi (dried fenugreek leaves) at the end for extra fragrance.
• Potatoes: I prefer using a waxy potato like Yukon Gold or Red Potatoes. They hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those eggs ready. Coat the hard-boiled eggs with turmeric and salt. This gives them a beautiful golden color and a little extra flavor. Then, sauté them in a little oil until they’re lightly golden-brown. Set them aside – we’ll add them back in later.
2. Next, cut the potatoes into thick fries. Fry them in oil until they’re golden and slightly crispy. Don’t overcrowd the pan, or they won’t get properly browned. Once fried, set them aside too.
3. Now for the gravy! Heat the remaining oil in a pan. Add the sliced onions and sauté until they’re beautifully caramelized – this takes patience, but it’s so worth it. Add the crushed garlic, ginger paste, and dry red chilies. Sauté for another minute until fragrant.
4. Add the spice paste – turmeric powder, chili powder, cumin powder, and garam masala. Cook for a couple of minutes, stirring constantly, until the oil starts to separate from the spices. This is a sign that the spices are nicely roasted and ready to go.
5. Time to bring it all together! Add the fried potatoes and eggs to the pan. Pour in the water and add salt to taste. Bring it to a simmer, then cover and cook until the potatoes are tender and the gravy has thickened – about 10-15 minutes.
6. Finally, adjust the gravy consistency if needed. Sprinkle with a little extra garam masala for that final touch of flavor. Serve hot with rice, roti, or naan!

Expert Tips

• Don’t skip caramelizing the onions! It’s the foundation of a flavorful gravy.
• Roasting the spices in oil is crucial for developing their full flavor.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• Vegan Adaptation: Use plant-based eggs! There are some great options available now.
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustments: For a milder curry, reduce the amount of chili powder. For extra spice, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: During Navratri, you can make a version of this curry using permitted ingredients like potatoes and spices, omitting the eggs.

Serving Suggestions

This Egg Potato Curry is incredibly versatile. I love serving it with:

• Steaming hot basmati rice
• Warm, fluffy rotis
• Soft, buttery naan bread
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of potatoes work best for this curry?

I recommend using waxy potatoes like Yukon Gold or Red Potatoes. They hold their shape well during cooking and don’t get mushy.

2. Can I use a different oil instead of mustard oil?

Yes, absolutely! Vegetable oil, canola oil, or sunflower oil are all good substitutes. Just remember that mustard oil adds a unique flavor.

3. How can I adjust the spice level of this curry?

Easily! Reduce the amount of chili powder for a milder curry, or add a pinch of cayenne pepper or a chopped green chili for extra heat.

4. Can this curry be made ahead of time?

Yes, it can! The flavors actually develop even more overnight. Just store it in an airtight container in the refrigerator and reheat gently when you’re ready to eat.

5. What is the best way to serve Egg Potato Curry – with rice, roti, or naan?

Honestly, all three are fantastic! It really comes down to personal preference. I often serve it with rice for a comforting meal, but roti or naan are great for soaking up all that delicious gravy.

6. Can I add other vegetables to this curry?

Definitely! Peas, cauliflower, or spinach would all be delicious additions. Add them along with the potatoes and cook until tender.