اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
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.
If you are new to Pakistani and Indian cuisine, then you may be wondering what on earth this egg recipe is. I mean I don’t think I have ever seen this egg potato curry recipe on any restaurant menu ever. But this curry is well-loved amongst Indians and Pakistanis alike. We refer to it as anda bhurji.
So, what is this dish then, I hear you ask?
This curry is basically like a Pakistani version of spicy scrambled eggs. If you know Pakistani cuisine, then a dish isn’t Pakistani if it doesn’t have spices in it! It isn’t too spicy, but it has just enough spices added to give it that extra boost of flavour. You can make this vegetarian curry in under an hour, and it barely requires any prep at all. It is one of the EASIEST curries out there. This curry doesn’t take long at all, and it requires basic ingredients. This curry is one of the first curries I made. And one of the only curries I have taught my 11-year-old sister to make!
Made with basic ingredients, this is a beginner’s dream recipe that is packed with tonnes of flavour and yumminess. This is a good curry if you’re on a budget as well because eggs are relatively inexpensive, and the spices are probably ones that you would have in your pantry anyway. There would be no need to run to the shops! This is the sort of curry that you can make when you have no idea what to make and are in a rush. Trust me on this one and try it out. This is definitely something to add to your recipe book! If you’re not a fan of potatoes – although I am slightly going to question your sanity, there because who doesn’t like potatoes? – then I have an EVEN simpler egg curry recipe with no potatoes.
I kept this recipe simple because I didn’t want to overdo it with all the spices. I know some people add garam masala or coriander powder or cumin powder or other spices. However, I feel like there is no need for them in this dish. Eggs themselves taste delicious – well, I think so anyway – so adding too many spices would just result in a really overpowering dish. I have seen a lot of egg and potato curry recipes and I feel like more often than not the recipes are WAY too overcomplicated. My recipe is a lot simpler. It involves one pot, and all the flavour develops in the pan. There is no need to mess about with other bowls seasoning the eggs or boiling in another pan.
This egg curry recipe will guarantee you quick, easy, and delicious results every time. Guaranteed!
I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.
Join me on my halal cooking adventures!