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Potato egg curry with boiled eggs served with Malabar parotta

Potato Egg Curry with Coconut Milk

Easy 20-minute potato egg curry made with boiled eggs, mashed potato, fresh coconut milk and freshly ground ginger, garlic and green chilli.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6 nos eggs boiled and halved
  • 2 medium potatoes boiled and mashed
  • 100 ml fresh coconut milk
  • 2 medium onions sliced
  • 1 small piece ginger
  • 10 garlic cloves
  • 2 green chillies
  • 1 tbsp coriander powder
  • ½ tbsp garam masala
  • 1 small cinnamon stick
  • 2 cardamom pods
  • 4 cloves
  • Oil as needed
  • ½ cup water
  • Coriander leaves chopped
  • 1 tbsp pepper powder optional

Equipment

  • cooking pan

Method
 

  1. Boil the eggs, peel them and slice them into halves. Boil the potatoes, peel and mash them.
  2. Grind ginger, garlic and green chillies into a fresh paste.
  3. Heat oil in a kadai. Add cinnamon, cardamom and cloves.
  4. Add sliced onions and saute until translucent.
  5. Add the freshly ground ginger-garlic-green chilli paste and sauté until the raw smell disappears.
  6. Add coriander powder and garam masala. Mix well.
  7. Add mashed potato and ½ cup water. Cover and cook on medium flame for 10 minutes.
  8. Add fresh coconut milk and cook for another 5 minutes.
  9. Add the boiled egg halves and gently mix.
  10. Add pepper powder if you prefer more spice. Garnish with coriander leaves and serve hot.

Notes

Fresh coconut milk gives the best flavour.
Pepper powder is optional.
Adjust the water depending on your preferred gravy consistency.