A quick, easy and delicious curry with potatoes and egg, this Kerala Style Potato Egg Curry is a wonderfully filling side, that can be had for a quick dinner with some plain rice, rotis or even toasted bread!
There are some days when all you crave is a hodge podge of your favorite things to eat. A little of this and a little of that. Those are the days when I start cooking one thing and then end up making 5-6 things. I start with say, a menu of rice, sambar and a simple thoran. Then as I am making the sambar, I remember that chicken I had kept out to defrost, so I think,” it would be nice to make a surprise chicken something for AJ and looks like I have the time for it”. So I go snooping around in the refrigerator to see what I can add to the chicken. I see that box of baby spinach sitting there and I think ” Its been a while since we have had greens with our food, maybe I should make something with it before the spinach gets spoilt and is thrown away” . So then a mashed spinach side also gets added to the menu. And if I have a little more time, maybe a rasam too as spinach masiyal and rasam is a wonderful combination. So there you go, that is how I roll sometimes! I know it sounds crazy but there have been many a times when I have done that.
How is that story even remotely related to the egg and potato curry? Well, I made this curry on one such day and I remembered it when I saw the pictures, that’s all! 🙂
This simple egg and potato curry especially comes in handy when you don’t have many things in the refrigerator and are lazy to go to the grocery store to buy anything. Eggs and potatoes are something we usually have in the refrigerator and the pantry. Instead of the tomatoes, if you don’t have fresh ones that is, you can use tomato paste / puree, whatever. If you don’t have any grated coconut, simply add some coconut milk to it, to get a creamier sauce. Ready to try this out yet? 🙂
Kerala Style Potato Egg Curry – The Recipe
Ingredients:
- Eggs – 4/5, hard boiled and peeled
- White / Red / Yukon Gold Potatoes – 3-4, peeled and quartered
- Oil, preferably coconut oil – 1 tsp
- Red Onion – 1, chopped finely
- Crushed garlic – 1 tsp
- Grated ginger – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Red Chilli powder / Cayenne – 1 tsp
- Crushed Black Pepper – 1/2 tsp
- Coriander powder – 1/2 tsp
- Crushed / Powdered Fennel – 1/4 tsp
- Egg Masala (preferably Eastern brand), if not Garam Masala will also do – 1 tsp
- Tomatoes – 2, chopped
- Salt
- Chopped Cilantro – 2 bsp – for garnish
To grind to a paste:
- Grated coconut – 1/2 cup
- Dried Red Chillies – 3
- Pearl Onions – 5, peeled
For Tempering:
- Coconut Oil – 1 tsp
- Mustard Seeds – 1/2 tsp
- Pearl Onions – 6 , peeled and sliced
- Curry leaves – a few
- Grated Coconut – 1 tsp
Method:
Boil the potatoes till they are soft ( if you hold it with a fork, it slides right through). Drain and keep aside.
Heat the oil in a sauté pan. Add the onions, crushed garlic, ginger and sauté well till the onions become translucent. Add the turmeric powder, red chilli powder, black pepper, coriander powder, egg / garam masala and fennel powder and sauté well till the raw smell of turmeric and other spices disappear. Now add the tomatoes and sauté till the tomatoes become soft. Add potatoes and give it a quick stir.
To grind the coconut, if you are using frozen grated coconut, make sure you leave it out for 10 mins at least and then microwave for 30 secs or so just so that it grinds well without producing too much oil. Grind together, the coconut, pearl onions and red chillies with just a little (2-4 tbsp) water to a very smooth paste.
Now mix this coconut paste to the sauté pan with the onions, tomatoes, potatoes and spices. Add a little water ( one cup) to the pan to get a sauce. Add salt to the mix. Let it come to a boil and let the gravy / sauce thicken. Now cut the boiled and peeled eggs in half and add to this and mix well. Switch off heat.
Heat oil in a smaller pan. Add the mustard seeds. Once they splutter, add the pearl onions, coconut and the curry leaves. Once the pearl onions and coconut start turning golden, switch off the heat and pour this over the curry. Top with some chopped cilantro for garnish and serve with rice or chapatis.
- Eggs - ⅘, hard boiled and peeled
- White / Red / Yukon Gold Potatoes - 3-4, peeled and quartered
- Oil, preferably coconut oil - 1 tsp
- Red Onion - 1, chopped finely
- Crushed garlic - 1 tsp
- Grated ginger - ½ tsp
- Turmeric powder - ¼ tsp
- Red Chilli powder / Cayenne - 1 tsp
- Crushed Black Pepper - ½ tsp
- Coriander powder - ½ tsp
- Crushed / Powdered Fennel - ¼ tsp
- Egg Masala (preferably Eastern brand), if not Garam Masala will also do - 1 tsp
- Tomatoes - 2, chopped
- Salt
- Chopped Cilantro - 2 bsp - for garnish
- To grind to a paste:
- Grated coconut - ½ cup
- Dried Red Chillies - 3
- Pearl Onions - 5, peeled
- For Tempering:
- Coconut Oil - 1 tsp
- Mustard Seeds - ½ tsp
- Pearl Onions - 6 , peeled and sliced
- Curry leaves - a few
- Grated Coconut - 1 tsp
- Boil the potatoes till they are soft ( if you hold it with a fork, it slides right through). Drain and keep aside.
- Heat the oil in a sauté pan. Add the onions, crushed garlic, ginger and sauté well till the onions become translucent. Add the turmeric powder, red chilli powder, black pepper, coriander powder, egg / garam masala and fennel powder and sauté well till the raw smell of turmeric and other spices disappear. Now add the tomatoes and sauté till the tomatoes become soft. Add potatoes and give it a quick stir.
- To grind the coconut, if you are using frozen grated coconut, make sure you leave it out for 10 mins at least and then microwave for 30 secs or so just so that it grinds well without producing too much oil. Grind together, the coconut, pearl onions and red chillies with just a little (2-4 tbsp) water to a very smooth paste.
- Now mix this coconut paste to the sauté pan with the onions, tomatoes, potatoes and spices. Add a little water ( one cup) to the pan to get a sauce. Add salt to the mix. Let it come to a boil and let the gravy / sauce thicken. Now cut the boiled and peeled eggs in half and add to this and mix well. Switch off heat.
- Heat oil in a smaller pan. Add the mustard seeds. Once they splutter, add the pearl onions, coconut and the curry leaves. Once the pearl onions and coconut start turning golden, switch off the heat and pour this over the curry. Top with some chopped cilantro for garnish and serve with rice or chapatis.
Excellent… tried and tested…
Thank you!