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Aloo egg curry | Potato egg curry | Aloo anda curry

By swasthi , on May 21, 2019, 48 Comments, Jump to Recipe

Aloo egg curry or potato egg curry – a simple, easy recipe for beginners. It can be accompanied with any flavored rice, plain rice, roti or chapathi. To get the best taste, I prefer to slow cook this aloo egg curry. You can make this a dry curry or with more gravy as well to suit your taste. Since i made this to go with Jeera rice, this was just fine for us. This is a mildly spiced curry, made with only a few ingredients.You can also use ingredients like kasuri methi or curry leaves for added flavor.

potato egg curry recipe swasthis recipes

Here are few tips on boiling eggs for beginners.
If refrigerated, always bring eggs to room temperature before boiling to prevent breakage.

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Wash eggs and begin to boil them on a medium flame. When the water turns hot, raise the flame to medium high, not very high. Boil until cracks are visible on the shells. Cover and set aside for 5 to 7 minutes. Remove the shells and pierce them with a knife or fork randomly several times. If you have trouble peeling the shell, do it under running water or in a bowl of water. You can also try keeping them in cold water for a while and shell them.

How to make aloo egg curry recipe

1. Heat oil in a hot pan, Saute cumin until they begin to sizzle. I also like to use green cardamoms for added flavor.

sauteing spices for potato egg curry recipe

2. Add finely chopped onions and fry until golden.

frying onions for potato egg curry recipe

3. Add ginger garlic paste and fry until the raw smell goes off.

frying ginger garlic paste for potato egg curry recipe

4. Add tomatoes, salt and turmeric.

addition of tomatoes for potato egg curry recipe

5. Fry until tomatoes turn soft and blend well with onions. Add red chili powder and masala powder.

red chili powder for aloo egg curry
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6. Mix and fry until the raw smell of chili powder goes off. This takes about 1 to 2 minutes.

frying onion tomato mixture for potato egg curry recipe

7. While the tomatoes fry, you can wash and peel the aloo / potato. Cube them to desired size. Add them to the pan.

addition of aloo for potato egg curry recipe

8. Mix and fry for about 2 to 3 minutes.

sauteing masala for aloo egg curry recipe
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9. Add water enough to partially cover the potatoes.

addition of water for aloo egg curry recipe

10. Cover and cook on a low flame till the potatoes are done. Keep stirring in between. A slow cooked curry tastes better, so if you have time cook on a low flame.

addition of water for aloo egg curry recipe

11. When the potatoes are cooked, add eggs and stir. You can also add roasted eggs.

cooked potatoes addition of eggs in aloo egg curry

12. Add coriander leaves and coriander or masala powder. I prefer to add little coriander powder or little garam masala. This is optional, but makes the curry flavorful.

coriander leaves for easy aloo egg curry recipe

13. Stir well. Cover and simmer till it reaches a desired consistency. To make more gravy, you may need to add more water and simmer. You can also add little thick coconut milk and switch off. To make a dry curry, just evaporate the water by cooking further. Serve with plain rice, roti or any flavored rice.

aloo egg curry
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50 Egg recipes
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Aloo egg curry or potato egg curry recipe

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Aloo egg curry

Quick potato egg curry with chunky gravy. This can be served with rice, roti or paratha
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings4
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 4 eggs (or anda)
  • 1 to 1 ½ tbsp. oil
  • ½ tsp cumin (or jeera)
  • 2 to 3 green cardamoms (elaichi) (optional)
  • 1 ½ cup onions (3 medium onions)
  • ¾ cup tomatoes (1 large)
  • 1 ½ tsp ginger garlic paste
  • 1/8 tsp turmeric
  • salt as needed
  • 1 tsp garam masala
  • ½ to ¾ tsp red chili powder
  • 3 to 4 potatoes (or medium size aloo)
  • 2 tbsps coriander leaves
  • ½ tsp coriander powder or garam masala
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Instructions

  • Boil eggs and remove the shells. Pierce them with a fork or a knife randomly. Set aside.
  • Heat a pan with oil, add cumin and cardamoms and allow to sizzle,
  • Add onions and fry until golden, fry ginger garlic until the raw smell is gone.
  • Add tomatoes, salt and turmeric. Fry until they turn soft and mushy.
  • Add the chili powder and masala powder. Stir and fry for 1 to 2 minutes.
  • Add potatoes and fry for 2 to 3 minutes.
  • Add water enough to cook the potatoes. Cover and simmer until the aloo is done.
  • Add eggs and cook covered until the gravy thickens. Add more water to make more gravy or evaporate the moisture to make a dry curry.
  • Add chopped coriander leaves and coriander powder.
  • Cover and switch off.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Aloo egg curry
Amount Per Serving
Calories 108 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 163mg54%
Sodium 126mg5%
Potassium 322mg9%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 4g4%
Protein 7g14%
Vitamin A 390IU8%
Vitamin C 14.6mg18%
Calcium 66mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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  2. adnan says

    November 13, 2020

    good

    Reply
  3. Mel says

    September 19, 2020

    5 stars
    Egg-cellant recipe! I added some cashew milk at the end instead of coconut milk and it was soo good, thank you!!

    Reply
    • swasthi says

      September 21, 2020

      Welcome Mel
      Glad to know

      Reply
  4. Areeb says

    March 23, 2019

    5 stars
    Very clear instructions made it easy to cook. Delicious recipe

    Reply
  5. Manpreet says

    January 23, 2019

    5 stars
    This was delicious !! I’m not an experienced Indian cook and my MIL hasnt been well so I found this recipe and made it, everyone loved it! Yummy!

    Reply
    • swasthi says

      January 23, 2019

      Hi Manpreet
      Thank you so much. Happy to know the curry turned out good. Wishing your MIL a speedy recovery.
      🙂

      Reply
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