Potato Egg Curry Recipe with Coconut Milk | Easy 20-Minute Gravy
One day, I bought fresh Malabar parotta from a shop and was thinking about what side dish to make for dinner. It was raining heavily, and I didn’t have many ingredients at home. I also didn’t want to go out to buy anything, and I hadn’t placed an online order.
Luckily, I had some eggs and potatoes at home. So I decided to make a quick gravy with them. I remembered a recipe my Kerala friend had shared with me, where she used green chilli for the spice, so I tried that idea here.
I made a fresh paste with ginger, garlic and green chilli, added some basic spices and fresh coconut milk, and the Potato Egg Curry was ready in less than 20 minutes.
It tasted really good with the parotta, and you can also serve this curry with chapathi, dosa or even ghee rice.
What is Potato Egg Curry?
Potato Egg Curry is a simple Indian curry made with boiled eggs and potatoes cooked in a flavorful gravy. In this version, mashed potato helps thicken the gravy, while fresh coconut milk gives it a creamy texture and mild coconut flavour. Freshly ground ginger, garlic and green chilli add aroma and spice, without using chilli powder.
It is an easy side dish that goes well with Malabar parotta, chapathi, dosa and ghee rice.
If you’re looking for more ideas, check out my Side Dish for Chapathi collection for easy homemade gravy recipes.
Health Benefits of Potato Egg Curry
- Good source of protein: Eggs provide high-quality protein, which helps support muscle maintenance and keeps you feeling full.
- Provides essential nutrients: Eggs contain nutrients such as vitamin B12, selenium, choline and vitamin D.
- Provides energy: Potatoes are a good source of carbohydrates, making this curry a satisfying meal accompaniment.
- Fresh ginger and garlic: These add flavour while also contributing small amounts of beneficial plant compounds.
- Coconut milk: Adds energy and fat, along with some minerals such as manganese and copper.
Ingredients for Potato Egg Curry
- Eggs – 6, boiled and sliced into halves
- Potatoes – 2 medium, boiled and mashed
- Fresh coconut milk – 100 ml
- Onion – 2 medium, thinly sliced
- Ginger – 1 small piece
- Garlic – 10 cloves
- Green chillies – 2
- Coriander powder – 1 tbsp
- Garam masala – ½ tbsp
- Cinnamon – 1 small piece
- Cardamom – 2 pods
- Cloves – 4
- Oil – as needed
- Water – ½ cup, or as needed
- Coriander leaves – chopped, for garnishing
- Pepper powder – 1 tbsp, optional, depending on your spice preference
How to Make Potato Egg Curry with Coconut Milk
Boil and Prepare the Eggs and Potatoes
- Boil 6 eggs, peel them and slice each egg into half. Keep them aside.
- Boil 2 medium potatoes until soft. Peel and mash them well. Keep the mashed potato ready.
Make the Fresh Ginger Garlic Green Chilli Paste
- Take 1 small piece of ginger, 10 garlic cloves and 2 green chillies. Grind everything together to make a fresh paste. Keep it aside.
Saute the Onion and Whole Spices
- Heat oil in a kadai. Add 1 small piece of cinnamon, 2 cardamom pods and 4 cloves.
- Add 2 medium onions, thinly sliced, and saute until the onions become translucent.
- Now add the freshly ground ginger, garlic and green chilli paste. Saute until the raw smell goes away.
Add the Masala and Mashed Potato
- Add 1 tbsp coriander powder and ½ tbsp garam masala. Mix well.
- Add the mashed potato and pour in ½ cup water. Mix everything well, close the kadai with a lid and cook on medium flame for about 10 minutes.
Add Coconut Milk and Eggs
- Now add 100 ml fresh coconut milk and mix gently. Let the gravy cook for another 5 minutes on low to medium flame.
- Add the boiled egg halves and gently mix them into the gravy.
- If you like it spicy, add 1 tbsp pepper powder according to your taste.
- Finally, add some chopped coriander leaves. Your Potato Egg Curry is ready to serve.
Tips for Making Potato Egg Curry
- Use fresh coconut milk: It gives the gravy a richer taste and smoother texture.
- Make the paste fresh: Grinding ginger, garlic and green chilli together gives the curry a better aroma than using ready-made ginger-garlic paste.
- Adjust the water: Add more or less water depending on how thick you want the gravy.
- Adjust the spice: Pepper powder is optional. Add it based on your preferred spice level.
- Add the eggs at the end: Mix the boiled eggs gently so they don’t break while coating them with the gravy.
FAQs for Egg Potato Curry Recipe
Can we eat egg and potato together?
Yes. Egg and potato can be combined in the same curry, making a filling and satisfying dish.
Can I put coconut milk in egg curry?
Yes. Coconut milk can be added to egg curry to give the gravy a creamy texture and mild coconut flavour.
Can I mix coconut milk with eggs?
Yes. Coconut milk can be used as part of the gravy in an egg curry. Add it toward the end of cooking and simmer gently.
How do you make egg curry with aloo?
Boil the eggs and potatoes first, prepare the curry base with onion and spices, add the potato and coconut milk, then gently add the boiled eggs.
What can I make with just eggs and potatoes?
You can make a simple potato egg curry, egg and potato fry, or other egg-potato dishes. This curry is a quick option when you have these two ingredients at home.
Potato Egg Curry with Coconut Milk
Ingredients
Equipment
Method
- Boil the eggs, peel them and slice them into halves. Boil the potatoes, peel and mash them.
- Grind ginger, garlic and green chillies into a fresh paste.
- Heat oil in a kadai. Add cinnamon, cardamom and cloves.
- Add sliced onions and saute until translucent.
- Add the freshly ground ginger-garlic-green chilli paste and sauté until the raw smell disappears.
- Add coriander powder and garam masala. Mix well.
- Add mashed potato and ½ cup water. Cover and cook on medium flame for 10 minutes.
- Add fresh coconut milk and cook for another 5 minutes.
- Add the boiled egg halves and gently mix.
- Add pepper powder if you prefer more spice. Garnish with coriander leaves and serve hot.
Notes
Tried this Potato Egg Curry at home? I’d love to know how it turned out. Leave a comment below and share your version with us on Instagram @indianrecipestoday.
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Happy Cooking !!!!
