All you need to know about Potato Egg Curry
There are several nights when you do not want to spend hours shopping and preparing for a delicious home-cooked meal. This potato and egg curry originated from Mumbai, can be made using ingredients mostly found in your kitchen pantry and can be prepared in less than an hour. This is what makes it perfect for a midweek deliciousness or even a main dish during a family get together.
Popularity of Potato egg curry
Egg curry is an extremely popular dish in India and there is a myriad of versions of this protein-rich meal that is not just great for your palette but also your diet.
Known as Kerala Mutta Curry in Kerala, the egg curry with potatoes is known as nadan mutta curry, it is an ideal breakfast side dish in Kerala. No wonder it is also a popular quick fix dish when you have to host unexpected guests or include a healthier and unique option to serve with puttu, appam, poories, parantha, neer dosa, bread or rice.
Potato egg curry is best served with boiled rice, pulao, jeera rice, naan and even rotis. The dish is also enjoyed by kids as they love the soft potatoes and creamy gravy. Paired with rice or roti, it can be an extremely healthy yet unique lunch box option for office goers. Being rich in proteins and nutrients, it gives you the energy to sustain long work hours too. You cannot go wrong with potato egg curry as it can be relished by every member of your family.
Taste and flavour of potato egg curry
Potatoes and eggs – two favourite foods all across the country are a great combination and make this dish so special with an amazing blend of spices, finished with a creamy gravy made with coconut milk.
Potatoes are slowly cooked, rather than pre-boiled, in the masala ensure the flavours are well incorporated. If you do not eat eggs, you can always prepare the dish without eggs, although you will be missing out on a lot of flavours.
Specialty of potato egg curry
Egg curry has a special place in the hearts of Indians all across the globe. It is a dish that can entice your taste buds and you can enjoy the lingering taste for hours to come. There is no reason why you cannot incorporate your own inputs when preparing the dish. Just make sure the basic structure of the dish does not change.
Serving and presentation of potato egg curry
The dish is beautiful and gorgeous in its own way so there is not much that has to be done to enhance its look. However, after you have prepared potato egg curry, it can be garnished with shredded coconut and chopped coriander and served in an entrée dish. It is best served with hot chapatis or jeera rice.
Making of potato egg curry
Preparation of potato egg curry is not much different than regular gravies. What makes it stand apart from other gravies, though, is the addition of coconut milk and the unique combination of potatoes and eggs.
Potato Egg Curry
An Easy Way to Make Potato Egg Curry Quickly
Eggs are a delightful thing as you all know. This is a high-protein food. Having potatoes with it is a pure delight for a food lover. However, many would raise their eyebrows about the too much carbs intake by including potatoes in egg curry. Nonetheless, if you see this in the perspective of taste, it could give your taste buds a feeling of heaven. Also, making this preparation is so easy that you don’t have to sacrifice your other works in order to cook this. Therefore, if you are looking for a recipe that can be cooked in no time and also, give your taste buds some wonderful time then this one's for you.
- Eggs 4
- Cumin seeds – 1 tsp
- Onions -3
- Garlic – 1 ½ tsp chopped
- Garam masala powder – 2tsp
- Potatoes - 4
- Refined oil – 2tsp
- Green Cardamom – 6 no.
- Ginger paste – 1 ½ tsp
- Turmeric – 1 ½ tsp
- Chilli powder – 1tsp
- Coriander powder – 1tsp
- Tomatoes – 4 chopped
- Oil – 2tsp
- Coconut milk/regular milk – ½ cup
How to make
To prepare this delicious dish, first, boil the eggs and remove their shells. Pick them with the help of a fork and keep them aside.
Take a heavy bottom pan and put on the heat. Add oil. Once the oil is hot enough, add cardamom seeds and cumin seeds and let them splutter.
In a separate pan, heat some oil and add finely chopped onions, fry them until they are golden brown. Add ginger paste and garlic paste and cook until there is no longer raw smell. Add cardamom and cumin mixture to this masala.
Add tomatoes, salt and turmeric. Stir the mixture and cook on low flame till the mixture is pulpy.
Add some water along with diced potatoes. Let the mixture boil until potatoes are cooked.
Once the gravy has thickened a bit, add dices of boiled eggs and let it simmer for about a minute.
Add some coconut milk and fresh coriander.
Serve hot with a phulka or rice.
Nutritional value of potato egg curry
- Calories 307
- Saturated fats 4.8g
- Polyunsaturated fats 1.3g
- Monounsaturated fats 5.4 g
- Cholesterol 197 mg
- Sodium 702 mg
- Potassium 851 mg
- Dietary fibre 4.8g
- Sugars 2.9 gms
- Protein 11gms
- Vitamin A 21.9 %
- Vitamin B12 4.5%
- Vitamin B6 26.8%
- Vitamin C 55.3%
- Vitamin D 4.5%
- Vitamin E 8%
- Calcium 5.3%
- Copper 13.4%
- Folate 16.4%
- Iron 14.9%
Potato egg curry can be a quick fix meal and a healthy comfort food for most Indian households. The best time to eat it is lunch and dinner. To get the best taste of authentic and traditional potato egg curry, follow the steps given in the recipe. The dish can also be prepared without the inclusion of coconut and coconut milk, to do so, you can add regular milk instead of coconut milk.