Potatoes and capsicum egg curry

Eggs, like I have always said, are a life saving kitchen ingredient! When I have eggs in my fridge, I could give my grocery shopping a skip. After all, they are great for breakfast, lunch and/or dinner. And no matter how you cook them, they always come out yummy. Also, egg curries are a regular in my home and I am always trying out different curry recipes most of the time. Now, while potatoes are a regular feature in my curries, be it eggs, fish or chicken, capsicums aren’t. However, I love the fresh, peppery flavour they impart, when added to any dish. Therefore, when making an egg curry for lunch this time around, I decided to include them, too. And voila! My potatoes and capsicum egg curry turned out so delicious. Slightly different from your regular one and so good.

Also see,

Tomato coriander egg curry

One pot egg biryani

Potatoes and capsicum egg curry

Now, are you wondering where the capsicums are in this egg curry? The answer is, you won’t be able to see them as I have finely chopped them and then cooked in the curry. That way, the peppers won’t really come in your way while eating. So you see, more than a part of the curry, I have used it here as an aromatic. My never ending love for egg curries combined with the quest for trying out something different led me to this experiment. And let me tell you, I wasn’t disappointed one bit! In fact, nobody who ate this was. 🙂

Coming to the processing part of my potatoes and capsicum egg curry, it is rather easy. Most of the masalas that I have used are your regular Indian ones. It is only the order in which I have added them to make this recipe, is probably different. Also, while I have shallow fried the eggs and baby potatoes, after seasoning them, this is an optional step. You could directly add them the curry.

Next as far as the cooking duration is concerned, this is an under 30 minutes recipe. Therefore, totally perfect for your weeknight dinner, too. And course, you have the weekends too, to try this delicious Indian egg curry. No matter when, but be sure to give this recipe a shot if you love eggs. You can pair this one up with both steamed rice and Indian flatbreads like rotis, naan, parathas. I, personally, love having this with a piping hot bowl of rice with a wedge of lime by the side.

On another note, drop me a line of feedback or tag me on your pictures on Instagram if you try my recipe out. I’d love to hear from you.

Eat hearty!

Potatoes and capsicum egg curry

Kitchen Mai

A quick and easy egg curry recipe with the addition of fragrant capsicum and cute baby potatoes. A great side with rice and/or flatbreads

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Bengali, Indian

Servings 2

Equipment

• Shallow cooking pot

Ingredients

  

• 4 boiled eggs make a few slits on them
• 1 cup baby potatoes par boiled
• ½ cup capsicum finely chopped
• 1 large onion finely chopped
• 1 large tomato finely chopped
• ¼ cup coriander leaves
• 2 tbsp garlic finely chopped
• 1 tbsp ginger paste
• 3-4 fresh chilis slit
• 2 tsp turmeric powder
• 2 tsp chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp crushed black pepper optional
• 1 tsp garam masala powder
• 1 tsp black peppercorns
• 2 green cardamoms
• 2 cloves
• 1 inch cinnamon
• 1 dried red chilli
• 4 tbsp mustard oil
• salt to taste

Instructions

 

• Apply a touch of turmeric powder, red chilli powder and salt to the eggs and potatoes, separately
• Heat the cooking pot with 2 tbsp of oil and shallow fry the eggs, until they get a light golden colour on them, set them aside. Repeat the same with the potatoes^*
• Heat the remaining oil and temper it with the peppercorns, cardamoms, cloves, cinnamon and dried chili
• When fragrant, add the garlic and let them turn light golden
• Follow this up with the onions and fry until light brown
• Then add the ginger paste, tomatoes and 2 tbsp water, and sauté until the tomatoes soften and oil separates the pot
• Now thrown in all the powdered spices (leaving the garam masala), mix well and cook for 5-7 minutes. By this time you should get a thick reddish brown onion-tomato masala mix
• Next, add the chopped capsicum, mix well and cook for 2-3 minutes
• Drop the shallow fried eggs, potatoes and salt, along with 1½ cups of water. Give it a good mix, cover and let it simmer over medium heat for 8-10 minutes or until the curry thickens
• Switch off the heat, add the garam masala and garnish with the coriander leaves
• Serve your yummy potatoes and capsicum egg curry piping hot with some steamed rice and/or rotis. Enjoy!
  

Notes

• *This is an optional step. You may choose to not shallow fry the eggs and/or potatoes and drop them directly in the curry in step 9 
• You can adjust the amount of water to be added as per the consistency of the curry you want
• tbsp - tablespoon
• tsp - teaspoon

Keyword anda curry, Bengali egg curry, easy egg curry, egg curry, egg recipe, indian egg curry