Boiled Potato Egg Curry (Alo Anda Curry)

Try this simple boiled potato egg curry recipe. It is a quick, simple, and easy dinner curry recipe perfect to serve with rice.

Boiled Potato & Egg Curry

This boiled potato egg curry recipe combines tender-boiled potatoes and hard-boiled eggs in a rich and aromatic curry sauce.

Growing up in Nepal, boiled egg and potato curry was a regular and cherished meal in my household. This dish is more than just food; it represents comfort and fond memories.

Learn the difference between Indian and Nepali Food.

Here is my easy and simple boiled egg potato curry recipe.

Ingredients

Eggs & Potatoes are the key ingredients of this recipe.

Onion, tomato, ginger, garlic and cilantro.

Spices: Turmeric powder, red chili kashmiri powder, curry powder, and cumin seeds. If you don’t have curry powder, use a mix of cumin and coriander powder.

Oil: Olive oil or any vegetable oil of your choice

Salt and water.

Instructions

• Wash the potatoes and cut them into halves. Then, add them to a pot alongside the egg and cover them with water.
• Let it simmer for 12-15 minutes or until potatoes are fork-tender. Drain the hot water and rinse the eggs with cold water to cool them down.
• Once the eggs and potatoes are boiled, let them cool for 5 minutes before peeling.
• Peel each egg and potato separately, cut them in half, and set them aside.

Note: You can boil potato and egg separately, but I tend to boil them together as it seems easier. 

• Heat oil in a deep, non-stick pan over medium heat. Add cumin seed and let it fry for a minute.
• Add onions and fry for 2-3 minutes or until they brown a bit.
• After that, add ginger, garlic, turmeric, Kashmiri chili powder, curry powder, and salt.
• Combine everything well and cook it for 2-3 minutes. Then add tomato to the pan.

• Then add tomato to the pan.
• Mix everything well and add water to the pan.
• Bring it to a boil.
• Once the gravy thickens, turn off the heat and let it cool down.

• Transfer the gravy mixture to a blender and blend for 15-20 seconds until you achieve a smooth sauce.
• Add the sauce to the pan and boil it with cups of water. Cook on medium-high heat for 5 minutes.
• Then, add boiled potatoes to the pan and cook for a few more minutes. Next, add an egg and combine everything well.
• Let it cook for an additional 3-5 minutes on medium-high heat.

Note: To prevent the egg from breaking, stir it slowly while combining it with the other ingredients.

• Let it cook for an additional 3-5 minutes on medium-high heat.
• Season with salt to taste.
• Finally, add chopped coriander leaves and serve hot with rice or naan bread.

Serving & Storage

• Boiled egg and potato curry pair well with basmati rice, naan bread, or roti.

• You can easily refrigerate any leftovers for up to four days in an air-tight container.

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