Egg and Potato Curry

Our chickens have been very productive, giving us three eggs a day. I have been saving some to make my special egg curry which I will be sharing with you today. This curry is so good that my husband prefers it over almost any other curry, even though it’s vegetarian.


If you use fresh eggs for this recipe, it works best to have kept them in the refrigerator for several weeks before you boil them. Otherwise they may not peel right. The eggs will also be easier to peel if you add salt to the water as you boil them. Also note that you might want to bring the eggs to room temperature before you boil them — it will prevent cracking as they boil.

Instead of using powdered spices, consider using dried whole spices when you add cardamom, cloves, star anise, and cinnamon. They seem to have a richer flavor when toasted in hot oil. Make sure to remove the whole spices after you are done cooking.

This curry works great as a main dish served along with steamed rice or roti/paratha/naan and a side salad. Try it — it will be worth your time!



  • 8-10 hard boiled eggs, peeled
  • 1/2 tsp. ground turmeric
  • 1/ 4 cup oil
  • 1 star anise
  • 8 curry leaves
  • 4 whole cloves
  • 1 2-inch long cinnamon sticks
  • 6 green cardamom pods, bruised
  • 1 tbsp. mince garlic
  • 1 tbsp. minced ginger
  • 1 cup yellow onion, coarsely ground
  • 2 tbsp. minced jalapeno
  • 3 tbsp. hot Indian curry powder
  • 1 tsp. sugar
  • 1 tsp. five spice powder
  • 2 tsp. salt
  • 8 oz. can roasted garlic tomato sauce
  • 1 cup full fat coconut milk
  • 2 cups water
  • 2 large Yukon gold potatoes, about 3 cups, cut into 1-inch cubes
  • Chopped cilantro for garnish


Place onion and jalapeno in a small food processor. Process until coarsely ground, seen below.

Mix eggs and turmeric in a bowl and set aside. Heat oil in a large non-stick pan or wok over medium-high heat. Add eggs, then brown eggs on all side until golden brown. Remove from the pan with a slotted spoon, then set aside.

Add curry leaves, star anise, cardamom, cinnamon, and cloves to the same pan you fried your eggs. Stir well and cook for 30-40 seconds. Adjust the heat if necessary. Add minced ginger and garlic, stir well, then cook until you see some color. This will take about a minute. Then add the onion and jalapeno mixture. Turn down the heat to medium, cook for 2-3 minutes or until onions are lightly brown.

Add curry powder, salt, five spice powder, and sugar to the pan. Stir well, cook for 30-40 seconds.

Add 1/2 cup water, stir well, and cook for 5 minutes, stirring often. Add another couple tablespoons of water if the mixture is too dry. Add the tomato sauce, stir well, and cook for another 5 minutes. Add potatoes, stir well, then add 1 1/2 cups of water to the pan. Stir well, cover and cook for 15 minutes. Turn down the heat to medium-low. Check and stir time to time so the sauce doesn’t burn.

After 15 minutes add coconut milk, then stir well. Cook for another 10 minutes or until potatoes are mostly done.

Add reserved eggs and the accumulated juices to the pan. Stir well, cover, and cook for another 5 minutes. Check for seasoning, remove from the stove when potatoes are fork tender. Remove all the whole spices before serving. Garnish with chopped cilantro if using.

This curry is great over cooked rice, or you can serve with roti, paratha, or naan!


Serves 6-8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

2 responses to “Egg and Potato Curry”

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