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egg masala curry | potato egg curry | anday aloo kurma |egg recipe

Potatoes and boiled eggs dipped into the yoghurt, onion, tomato and grounded coconut, almonds & cashew nut masala. This delicious kurma is served with chapati, rice, any biryani, roti, kuska rice even with jeera rice.

Course Main Course
Cuisine Indian
Keyword anday aloo kurma, egg kurma recipe, egg masala, egg recipes, potato egg curry
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 108 kcal


Ingredients for egg masala potato curry:

    For boiling:

    • eggs - 4
    • salt - 1/2 spoon
    • water - as required

    For masala:

    • dry coconut pieces - 1/4 spoon
    • almonds(badam) - 6
    • cashew nuts(kaju) - 11

    Dry spices(for kurma):

    • cumin seeds(jeera) - 1/4 spoon
    • cardamom(elachi) - 3
    • cinnamon sticks(dalchini chakka) - 3
    • cloves(laung) - 6
    • black cardamom(kaalee ilaichee) - 2
    • star anise(chakr pool) - 1
    • bay leaves(tej patta) - 3

    For gravy:

    • oil - 5 spoons
    • chopped onions - 2
    • slit green chillies - 2
    • ginger and garlic paste - 1 spoon
    • chopped tomatoes - 2
    • fresh curd - 1/2 cup
    • turmeric powder - 2 pinches
    • red chilli powder - 1/4 spoon
    • garam masala powder - 1/4 spoon
    • diced potatoes - 2
    • salt - 1 spoon(as required)
    • water - 3/4 glass(as required)
    • chopped coriander leaves - 1/2 cup


    Procedure for egg masala aloo kurma:

      Boiling eggs:

      1. Add a little salt and boil eggs peel the shell and set aside.

      Preparing masala:

      1. Add dry coconut pieces, cashew nuts, and almonds into the blender jar.

      2. Pour very little water and blend smooth thick paste. Set aside.

      Making egg masala curry:

      1. Heat a pan over a medium flame add oil. You can add ghee for a rich taste.

      2. Add bay leaves and all other dry spices. Let them splutter.

      3. Add chopped onions and slit green chillies. Fry till they turn light golden.

      4. Add ginger and garlic paste. Fry till the raw smell disappears.

      5. Add chopped tomatoes fry till they turn mushy.

      6. Add blended coconut masala stir continuously. Fry for 2 minutes.

      7. Next, add beaten curd, turmeric powder, red chilli powder and garam masala powder stir well fry for a minute.

      Adding potatoes and boiled eggs:

      1. Add diced potatoes mix well.

      2. Pour water mix well. Close the lid and cook till the potatoes become soft.

      3. Add salt according to the taste. Adjust water according to the thickness of gravy.

      4. Add boiled eggs mix well.

      5. Next, add chopped coriander leaves mix well.

      6. Close the lid and cook until the gravy thickness in a low flame.

      7. The gravy should not too thick. If the gravy is done you can observe the traces of oil on the top.

      8. When the gravy reaches desired consistency. Switch off the fire.

      9. Take the delicious egg masala aloo kurma into the serving bowl.

      Garnish and best served with:

      1. Garnish with coriander leaves.

      2. Best serve hot potato egg kurma with any biryani, chapati, pulao, kuska rice, jeera rice and enjoy the flavour.

      Recipe Notes

      • Eggs tastes good by adding very little salt while boiling.
      • If it is difficult to peel the shell when it is hot just place them in the room temperature of water till it cools.
      • While blending masala can also add dry roasted 2 cloves, 2 cinnamon sticks, 2 cardamom with coconut pieces if you do no have homemade garam masala powder. 
      • This fresh masala gives rich taste to our egg potato curry. This is optional.
      • Best serve with chapati, any biryani, jeera rice, kuska rice