Egg and Potato curry recipe

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Egg and Potato, both are very good friends and when it is served with roti, its really rocking. My daughter doesn’t like hard boiled egg but when it is cooked with her favorite potato, she just enjoy her meal without any complaint. This curry can be made either in coconut milk or normal slim milk. Choose slim milk if you are conscious about your health and doesn’t make any difference in taste. I made this with slim milk.


  • Potato cubed – 1 medium sized
  • Egg – 2 no’s, hard boiled
  • Onion – 1 big, cubed
  • Green chilly – 2 no’s, broken
  • Ginger-garlic paste – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Kashmiri chilly powder – 1/2 tsp
  • Milk – 120ml, either cow milk or coconut milk
  • Salt to taste


  • Oil – 1 tbsp
  • Mustard seeds – 1/8 tsp
  • Dried red chilly – 2 no’s, broken
  • Curry leaves – 1 sprig

Whole spices:

  • Cinnamon – 1” piece
  • Cloves – 4-5 no’s

Method of Preparation:

  • Heat oil in a wok and season mustard seeds, dried red chilly and curry leaves
  • Fry whole spices, add ginger-garlic paste, saute until the raw smell disappears
  • Add broken green chilly and cubed onion and potato, stir fry with  a pinch of salt and turmeric powder
  • Stir in coriander and chilly powder, saute for 1 min, cover and cook with 1/2 cup water, until the potato is done
  • Add shelled egg and  cover and cook  for 1 min
  • when it start bubbling well, reduce the heat and add milk of your choice, let the bubbles to come
  • Remove from stove and let it cool to the room temperature
  • Serve it with anything of choice, roti, dosa, appam, idiyappam, etc.
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