Soft potatoes in a spicy scrambled egg mixture. A true curry in a hurry recipe! 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. This vegetarian egg potato curry is quick, easy and perfect for dinner or even breakfast. If you love eggs, then this vegetarian curry is the recipe for you!

This egg potato curry is an easy vegetarian curry that is simple to make and perfect for beginners. A twist on traditional scrambled egg, this is a type of curry called egg bhurji that is packed full of spice and flavour. This egg curry is so versatile, quick enough to make for breakfast and delicious enough to serve at a dinner party.

Eggs are a great fit into any healthy diet and this egg recipe is fragrant, flavourful, and delicious. Egg, potatoes, and curry might seem like an odd combination but after you have a taste of this recipe, you won’t be able to stop wanting it. Mildly spicy and absolutely mouth-watering, serve this anda and aloo curry with homemade chapattis for a wonderful weeknight meal.

Egg & Potato Curry

This egg potato curry is an easy vegetarian curry that is simple to make and perfect for beginners. Mildly spicy and absolutely mouth-watering, serve this anda and aloo curry with homemade chapattis for a wonderful weeknight meal.

4 from 3 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 210kcal

Ingredients

• 2 tbsp Vegetable Oil
• 1 Onion finely diced
• 2 Tomatoes chopped
• 1 Potato chopped
• 1 tsp Salt
• 1 tsp Chilli Powder
• 1 tsp Turmeric Powder
• 50 ml Water warm
• 4 Eggs
• 1 Green Chilli
• Coriander finely chopped

Instructions

• In a pot heat up the vegetable oil on medium heat until hot
• Add the finely diced onions and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
• Whilst the onions are cooking chop the tomatoes then add into the pan and cook for 6-8 minutes, stirring occasionally, until the tomatoes soften
• Add the chilli powder and turmeric powder then cook the spices for 4-6 minutes then after a few minutes add in the water to prevent the spices from burning
• As the spices are cooking peel the potatoes and cut into small chunks then add into the pan before reducing the heat to low and covering with a lid then cooking for 6-8 minutes until the potatoes are soft and can be easily pierced with a knife
• Add the whisked eggs mixtures and allow the eggs to cook for 30 seconds undisturbedthen gently lift and fold the cooked eggs on top and allow the uncooked parts to flow to the bottom of the pan – repeat this process for 3-4 minutes until the eggs are still slightly runny in places
• Add the finely chopped green chili and coriander then cook for 1 minute until the eggs are almost set as the residual heat will continue to cook the eggs for a few minutes more after removing the curry from the heat
• Your aloo anday curry is ready!

Video

Nutrition

Calories: 210kcal