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.
Here are few tips on boiling eggs for beginners.
If refrigerated, always bring eggs to room temperature before boiling to prevent breakage.
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.
Aloo egg curry or potato egg curry recipe
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
How to make the recipe
- 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.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
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.
2. Add finely chopped onions and fry until golden.
3. Add ginger garlic paste and fry until the raw smell goes off.
4. Add tomatoes, salt and turmeric.
5. Fry until tomatoes turn soft and blend well with onions. Add red chili powder and masala powder.
6. Mix and fry until the raw smell of chili powder goes off. This takes about 1 to 2 minutes.
7. While the tomatoes fry, you can wash and peel the aloo / potato. Cube them to desired size. Add them to the pan.
8. Mix and fry for about 2 to 3 minutes.
9. Add water enough to partially cover the potatoes.
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.
11. When the potatoes are cooked, add eggs and stir. You can also add roasted eggs.
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.
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.