Potato Egg Curry Recipe – Authentic Indian Potato & Egg Masala

Last Updated on 4 months by Neha Deshmukh

Potato Egg Curry Recipe – Authentic Indian Potato & Egg Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful dishes that don’t take all day to make. This Potato Egg Curry – or as some call it, Potato & Egg Masala – is exactly that. It’s a hug in a bowl, seriously! I first made this when I was craving something my grandmother used to make, and it instantly transported me back to her kitchen. It’s become a regular in my house, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any potato curry. The combination of soft potatoes, perfectly boiled eggs, and a rich, fragrant gravy is simply divine. It’s a wonderfully balanced dish – a little spicy, a little tangy, and incredibly satisfying. Plus, it’s surprisingly easy to make, even on a busy weeknight. It’s a fantastic introduction to South Indian flavours, and a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3-4 potatoes, count
• 4-5 eggs
• 1 tsp coconut oil
• 1 red onion, count
• 1 tsp crushed garlic
• 0.5 tsp grated ginger
• 0.25 tsp turmeric powder
• 1 tsp red chili powder
• 0.5 tsp crushed black pepper
• 0.5 tsp coriander powder
• 0.25 tsp fennel powder
• 1 tsp egg masala or garam masala
• 2 tomatoes, count
• 0.5 cup grated coconut
• 3 dried red chilies, count
• 5 pearl onions, count
• 1 tsp coconut oil (tempering)
• 0.5 tsp mustard seeds
• 6 pearl onions (sliced), count
• 1 tsp grated coconut (tempering)
• 1 cup water (plus more as needed)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special. First, fennel powder – don’t skip it! It adds a subtle sweetness and depth of flavour that really elevates the curry. I always have some on hand.

Then there’s the egg masala or garam masala. You can use either, depending on your preference. Egg masala tends to be a bit milder and more fragrant, while garam masala has a warmer, spicier profile. I personally love using egg masala for this recipe.

And finally, the double coconut application is key. We use grated coconut in the curry for richness, and then again in the tempering for a beautiful aroma and texture. Trust me, it makes all the difference!

Regional variations exist, of course. Some families prefer a spicier curry, using more red chili powder or adding green chilies. Potato types also vary – I like using Yukon Gold for their creamy texture, but red potatoes work well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re fork-tender. Drain them and set aside to cool slightly.
2. Heat 1 tsp of coconut oil in a pan over medium heat. Add the chopped red onion, crushed garlic, and grated ginger. Sauté until the onions are translucent and fragrant – about 5 minutes.
3. Now, add the turmeric powder, red chili powder, black pepper, coriander powder, fennel powder, and egg/garam masala. Cook for another minute or two, stirring constantly, until everything is beautifully aromatic. This is where the magic starts to happen!
4. Chop your tomatoes and add them to the pan. Cook until they soften and break down – around 5-7 minutes. Then, gently stir in the boiled potatoes.
5. Time for the coconut paste! Grind the grated coconut, dried red chilies, and pearl onions into a smooth paste using 2-4 tbsp of water. A high-speed blender works best for this.
6. Add the coconut paste to the potato mixture. Pour in 1 cup of water and season with salt. Bring to a simmer, then reduce the heat and let it cook for about 10-15 minutes, or until the gravy has thickened to your liking. Add more water if it gets too dry.
7. Gently halve the boiled eggs and add them to the curry. Cook for just a couple of minutes to warm them through. Remove from the heat.
8. Now for the tempering! In a separate small pan, heat 1 tsp of coconut oil. Once hot, add the mustard seeds and let them splutter. Then, add the sliced pearl onions and curry leaves (if using). Sauté until the onions are golden brown. Finally, sprinkle in the grated coconut and sauté for another minute.
9. Pour the tempering over the curry. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions, garlic, and ginger. Work in batches if necessary.
• Taste as you go! Adjust the salt and spice levels to your preference.
• If you don’t have pearl onions, you can use small shallots instead.
• For a richer flavour, use full-fat coconut milk instead of water.

Variations

• Vegan Adaptation: Swap the eggs for firm or extra-firm tofu, cut into cubes and lightly fried. You could also add vegetables like cauliflower or chickpeas. My friend Priya makes a fantastic version with roasted sweet potatoes!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the ingredients in your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or a chopped green chili.
• Festival Adaptations: This curry is often served during Onam and other South Indian festivals. It’s a wonderful addition to a festive spread!

Serving Suggestions

This Potato Egg Curry is amazing served with fluffy rice, warm roti, or even crusty bread. A side of raita (yogurt dip) and a simple vegetable stir-fry completes the meal perfectly.

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 flavours actually develop even more overnight!

FAQs

What type of potatoes work best in this curry?

Yukon Gold potatoes are my favourite because they hold their shape well and have a creamy texture. Red potatoes also work well. Avoid waxy potatoes like new potatoes, as they can fall apart during cooking.

Can I make this curry ahead of time?

Yes! You can make the curry base (without the eggs) a day or two in advance. Store it in the refrigerator and add the eggs just before serving.

How can I adjust the spice level to my preference?

Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!

What is the difference between egg masala and garam masala?

Egg masala is a milder, more fragrant spice blend specifically used in egg dishes. Garam masala is a warmer, spicier blend used in a wider variety of Indian curries.

Can I use store-bought coconut paste instead of making my own?

You can, but the flavour won’t be quite as fresh and vibrant. If you do use store-bought paste, look for a high-quality brand with minimal additives.