Egg and potato curry

Egg and potato curry

Spice Kitchen
Jana Liebenstein

I love eggs in any form and this whole egg recipe never fails to deliver. There are always times when there is no meat or fish at home, lunch or dinner has to be on the table in 30 minutes, or ‘friends for drinks’ become ‘friends staying on for dinner’! There is no need to panic because that wonderful versatile and delicious ingredient, the egg, is at hand. Serve this curry with steamed rice and Chapattis or Parathas.


Quantity Ingredient
60ml vegetable or canola oil
8 hard-boiled eggs, peeled
4 green cardamom pods
4 cloves
1 large onion, chopped
1 teaspoon chilli powder
1 teaspoon turmeric
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon Ginger paste
1 tablespoon Garlic paste
2 tomatoes, chopped
or 60g tomato paste
1/2-1 teaspoon salt, or to taste
8 small new potatoes, scrubbed clean and halved
coriander leaves, chopped, to garnish
Steamed or boiled rice, (optional)
or Chapattis, (optional)
or Parathas, (optional)


  1. Heat the oil in a large saucepan over a high heat. Sauté the hard-boiled eggs, stirring continuously, for about 4 minutes, or until they form a golden skin on the outside. Remove the eggs from the saucepan and set aside.
  2. In the same saucepan, stir in the cardamom pods and cloves and cook over a medium heat for 5 seconds. Immediately add the onion and sauté, stirring occasionally, for about 7 minutes, or until golden brown.
  3. Meanwhile, mix the chilli powder, turmeric, ground coriander and cumin together with 60 ml water in a small bowl to make a paste.
  4. Add the ginger and garlic pastes to the onion in the saucepan and cook, stirring, for about 1 minute. Add the spice paste and cook, stirring, for about 1 minute, or until the oil separates from the spices. Add the chopped tomato or tomato paste with 250 ml water and stir to mix through. Stir in the salt and potatoes. Reduce the heat to low, cover and cook for 25 minutes, or until the potatoes are three-quarters cooked.
  5. Add the reserved eggs with 60 ml water and stir through carefully. Reduce the heat to low, cover and cook for a further 7 minutes.
  6. Garnish with the chopped coriander and serve hot.
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