Egg and Potato Curry
This potato egg curry, known as anda bhurji, is the perfect curry for beginners. A mildly spiced curry made with only a few simple ingredients that you are guaranteed to have.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 ml Olive Oil
- 2 Potatoes
- 2 Onions
- 2 Tomatoes
- 1 tsp Salt
- 1 tsp Chilli Powder
- 2 tsp Turmeric Powder (Haldi)
- 2 Green Chillies
- 5 Eggs
- 100 ml Water
- Coriander
Instructions
- 1
Heat the oil in pan on medium heat
- 2
Add the finely sliced onions and cook for 3-4 minutes on medium heat until softened and golden brown ensuring that you stir continuously so the onions do not stick to the pan
- 3
Add the chopped tomatoes and cook for a further 3-4 minutes until softened
- 4
Add the salt, chilli powder, turmeric powder and green chilies then cook the spices for 3-4 minutes
- 5
Peel the potatoes and cut into bite-size chunks – sometimes I leave the skin of the potatoes, but it is up to personal preference
- 6
Add the potatoes along with the water and bring to a gentle boil before covering with a lid to allow to simmer on low heat for 15-20 minutes
- 7
Crack the eggs into the curry then gently mix into the curry and cook for 3-4 minutes on low heat until the eggs are cooked through
- 8
Add the finely chopped coriander then mix to combine
- 9
Serve with chapatti or naan bread then enjoy!