Indian Egg & Potato Curry
4
servings20
minutes40
minutesThis hearty vegetarian curry combines tender potatoes and halved boiled eggs in a rich, spiced tomato gravy.
Served with fluffy basmati rice, cooling yoghurt, and soft naan, it’s a comforting, satisfying meal that’s perfect for a cosy night in.
Ingredients
6 6 eggs
2 medium 2 potatoes, peeled and cubed
2 tbsp 2 oil (vegetable or ghee)
1 medium 1 onion, roughly chopped
1 tin 1 (400g) crushed tomatoes
1 tsp 1 minced garlic
1 tsp 1 ginger paste
1 1 green chilli, seeds removed and finely chopped (optional)
2 tsp 2 garam masala
1 tsp 1 ground coriander
1 tsp 1 ground cumin
½ tsp turmeric
Salt, to taste
1 cup 1 water (or as needed)
Fresh coriander, for garnish
Greek yoghurt, to serve
Naan bread, to serve (optional)
- For the rice:
1 1/2 cups 1 1/2 basmati rice
3 cups 3 water
Salt, to taste
Directions
- In a large saucepan, boil the eggs for 8 minutes, then drain, run under cold water, peel and halve.
- Blitz the onion, garlic, ginger, tomatoes and chilli together in a blender until smooth. In a large frying pan, heat the oil over medium heat and sauté the paste for 5 minutes, until thickened and some of the liquid has cooked off.
- Add the ground spices and cook for another 2–3 minutes. Stir in the potatoes and 1 cup of water. Cover and simmer on medium-low for 20 minutes, or until the potatoes are tender and the curry has thickened.
- While the curry is simmering, cook the rice. Add the rice and water to a saucepan with a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 12–15 minutes, then remove from heat and leave to steam with the lid on for 5 minutes.
- When ready to serve, stir chopped coriander into the curry and turn off the heat. Nestle the egg halves into the curry, yolk-side up, gently pressing them into the sauce without breaking them.
- Divide the rice among bowls. Spoon over the curry, garnish with more coriander, and serve with a dollop of Greek yoghurt and warm naan, if desired.