Egg with potato curry


  • 4 large hard-boiled eggs
  • 2 medium sized potatoes skinned and cubed
  • 1/4 cup thinly sliced shallots
  • 1 tsp thinly sliced ginger pieces
  • 1 tsp garlic pieces
  • 2 small green chilies slit
  • 1/2 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/4 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp black pepper powder
  • 1/4 tsp freshly ground garam masala (cardamom + fennel seeds + cloves + cinnamon)
  • 3/4 cup coconut milk
  • 1 tsp vinegar
  • 1 tbsp oil
  • salt to taste


  • Heat oil, and add the shallots, green chilies, ginger and garlic pieces and saute till the shallots start to brown.
  • Mix the red chili, coriander, cumin, turmeric and black pepper powders with a little water to make a paste. Add the paste to the pan, and fry on medium heat till the spices are aromatic and oil starts to separate.
  • Add the potatoes and mix well. add 1 cup of water and bring to a boil. Reduce the heat to medium and add the coconut milk and vinegar. Cook covered till the potatoes are soft. Add the garam masala and salt and mix well.
  • Cut the eggs in half, or make large slits on the eggs, and place them in the gravy. Make sure the eggs are completely immersed in the gravy, use a spoon to pour some over the eggs. Simmer for a couple of minutes and remove from the heat.