Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Egg and Potato Curry Recipe
Egg and potato curry brings authentic North Indian flavors to your table with this hearty and satisfying traditional recipe that's perfect for family meals. This protein-rich curry combines hard-boiled eggs with tender potatoes in a perfectly spiced sauce that delivers genuine Indian taste. The North Indian origin of this dish ensures authentic preparation methods that have been passed down through generations. This gratifying recipe creates a complete meal that's both nutritious and deeply satisfying. The combination of eggs and potatoes provides substantial protein and comfort, making this curry ideal for feeding hungry families who appreciate traditional flavors.
North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients
3 tablespoons vegetable oil, divided
2 onions, peeled and quartered
3 tomatoes, quartered
2 small green chile peppers
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper, or to taste
salt to taste
2 cups water
1 large potato – cooked, peeled, and cut into 1-inch cubes
6 hard-cooked eggs, quartered
2 tablespoons chopped fresh cilantro (Optional)
Directions
Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.
Cook’s Note:
If you don’t have boiled eggs and a cooked potato, add 20 minutes to the prep time. You can cook the potato in the microwave, or boil it on the stovetop while you cook the eggs.
Nutrition Facts (per serving)
| 671 | Calories |
| 39g | Fat |
| 56g | Carbs |
| 27g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 671 | |
| % Daily Value * | |
| Total Fat 39g | 49% |
| Saturated Fat 9g | 43% |
| Cholesterol 636mg | 212% |
| Sodium 398mg | 17% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 11g | 39% |
| Total Sugars 20g | |
| Protein 27g | 53% |
| Vitamin C 166mg | 184% |
| Calcium 209mg | 16% |
| Iron 6mg | 31% |
| Potassium 1601mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
