Egg & Potato Curry

I know a couple of people around me who don’t like hard boiled eggs. Mostly they complain about the powderiness of the yolk.

On the contrary, sunny side up, poached, scrambled and even a fully cooked omelette get way more love than hard boiled eggs!  I mean how often do you see people eating hard boiled eggs when you’re having breakfast outside? I, for one couldn’t even remember the last time I had hard boiled eggs for breakfast.

Don’t fret hard-boiled eggs, I didn’t forget you!

If you don’t make it to my brekky menu, I’ll make sure you be on my main meal section of the menu in the form of egg and potato curry.

Don’t get me wrong, by “currying” the hard boiled eggs didn’t solve the powderiness issue. But what the eggs lack in the yolk department, they make up for the white section – flavourful egg white infused with spices!

Egg & Potato Curry

Serves 3 people with rice


  • 6 fresh eggs
  • 2 large potatoes
  • 1 medium sized onion
  • 1 tbsp chopped fresh coriander/cilantro
  • 1/2 chopped fresh green chilli
  • 1 tsp store-bought garlic paste (as seen here)
  • 1 tsp store-bought ginger paste (as seen here)
  • 1 tbsp tomato paste
  • Salt to taste
  • A kettle of recently boiled water


  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp chilli powder


  • Place fresh eggs into a medium sized pot (called it Pot A). Fill the Pot A with tap water enough to cover the eggs. Cook the eggs for 20 minutes (start counting when the water starts to simmer); I want hard-boiled eggs for this recipe.

  • While waiting, peel the potatoes and cut into fairly large chunks. Then rinse off the starch under cold running water. Set aside.
  • Finely chop onion.

  • In another pot (call it Pot B), heat up 2 tbsps of oil over medium heat. When the oil is fairly hot, add chopped onion. Let it cook until golden brown.
  • Turn the heat to the minimum, add all the spices, ginger, garlic and tomato paste. Saute gently until well combined and aromatic.
  • Add about 1/2 cup of boiling water. Let the spices simmer until the oil begins to separate from the sauce. This step is best to do over low to medium heat and lid on. Check regularly to make sure the sauce doesn’t dry out and begins to stick to the pot. If the sauce is beginning to thicken before the oil separates, add another 1/4 cup of boiling water. It is important to add the water little by little at this stage until the oil separates.
  • When you see there is a thin layer of oil appearing, add the potatoes and toss to coat the potatoes with the spices. Then add boiling water enough to cover the potatoes. Cook the potatoes until just tender.
  • While cooking the potatoes, check the time for the eggs – they should be ready to go off the heat. Once the eggs has finished cooking, place Pot A under cold running tap water. This is to cool the eggs in order to ease the process of removing the shell. Peel the eggs and set aside.
  • Check the potatoes with a fork. When the potatoes are tender, season the curry with salt first before putting the eggs into the curry (Pot B). Make sure the eggs are all submerged in the curry. If there is not enough sauce to submerge the eggs, add more boiling water. Also remember to add more salt as the original seasoning would have been diluted.
  • Simmer the curry over low heat for 10 minutes until the eggs appear to have absorbed the curry a little (tell tale sign? the eggs have turned light yellow). Add chopped coriander and green chilli at the last 5 minutes of cooking time.
  • Serve immediately with basmati rice.

{That’s right!  It’s a soup spoon in the photo! I’m not a stickler for using the right cutleries for a particular meal and I do eat with a soup spoon sometimes. Bigger mouthful, ha!}

p/s: Sorry for the lack of step-by-step photos this time. The camera batteries have totally died on me during the cooking process and I can only get them charged enough to take the end result. Don’t you hate when that happens?

Eggs, Meatless Recipes. permalink.

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