Total Time
Prep 5 mins
Cook 20 mins

I like this as a summer meal, it's rich and comforting.

Ingredients Nutrition


  1. Bring a pot of water to boil, add the eggs and boil for 10 minutes.
  2. After ten minutes add the salt to the water and add the potatoes with the eggs and boil for another five minutes.
  3. In a small frying pan add the spices (coriander, ginger, curry, pepper), and toast them over low heat for about two minutes, or until the spices become aromatic.
  4. Drain the potatoes and eggs, and add the butter to the pan with the spices, stir the spices into the melting butter, and add the potatoes and coat.
  5. Peel and chop the eggs into bite sized pieces, and add to the pan and toss again.
  6. If the spices and butter become to dry to toss the potatoes and eggs with, add 1/4 cup of water or milk to thin it out.
  7. Add the cilantro and salt to taste, and cook for about a minute longer until all flavors are combined.
Most Helpful

I love this recipe! The only changes I made were to eliminate the coriander and cilantro (I can't stand them) and add some garlic powder. I've been using a generic brand curry powder for it, but am itching to try it with Keens (English brand, I believe), as it's sweeter than what I have now, and well suited to eggs.
Thank you for sharing!

beckoned May 17, 2012

This was a delicious, mild curry and was a huge hit with my whole family, including my 1 and 3 year olds! I doubled it for 4 people and only used about 1/4 tsp pepper. It was a bit dry for us so I added 1/2 c whole milk. This was so easy and good it is definitely going to become a regular recipe! The only thing I might do next time is add some onions sautéed in butter.

Shana C May 03, 2007

I made this today for breakfast. I am a fan of indian food but this just didnt do it for me in the spice dept. Simple to make though. Thank you:)

Ang11002 April 22, 2006