Egg Curry Recipes: Indian Style

Something that I repeat regularly is that I love eggs. They sort of complete my meals. Enough said, I suppose, because I have nothing more to say about eggs, and today, eggs will be featured in curries. I will share with you two types of egg curries, both with potatoes. These recipes are nothing complicated - recipes with pantry-friendly ingredients.

Considering how time is becoming scarce these days due to work and other commitments, who really wants to spend hours in the kitchen? Remember, a home-cooked meal is not about being showy but one that is appreciated and way better than eating out. Also, never discount store-bought powdered spices, as these are also convenient for cooking.

Coconut Milk Egg Potato Curry
Ingredients
3 eggs, boiled and peeled
5 shallots, chopped
5 garlic cloves, chopped
2 green chilies, sliced
Spices: 1 cinnamon stick, 1 star anise, 2 bay leaves, a few cloves
3 potatoes, sliced
3 tomatoes, sliced
Kashmiri chili powder, as needed
1/4 cup coconut milk
Some coriander leaves
Water, as needed
Oil
Salt to taste 

Method
Heat 3 tablespoons of oil in a pan.
Add the chopped shallots, garlic, green chilies, and spices. 
Stir all together for a minute.
Add the sliced tomatoes and Kashmiri chili powder. 
Stir and cook until it forms a masala paste.
Add the sliced potatoes and stir to coat with the masala.
Pour in water as needed to cover the potatoes.
Simmer until the potatoes are cooked.
Season with salt.
Add the boiled eggs.
Pour in the coconut milk and simmer until heated through.
Turn off the heat and add the coriander leaves.

Yogurt Egg Potato Curry
Ingredients
4 hard-boiled eggs - remove the shells
3 boiled potatoes - cut into medium size cubes with the skin on
1 (about 100g) tomato - sliced thinly
6 shallots - sliced thinly
2 tbsp yogurt  - whisked
1 small bunch of coriander leaves - chopped
4 tbsp oil
Salt to taste

For the Curry Paste
1 tbsp plain chili powder
1/2 tbsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
A pinch of garam masala (or all spice powder)
1 tsp turmeric powder
Mix these ingredients with some water for a thick paste

Method
When oil is heated, sauté the shallots.
Add in the tomato and fry till it becomes mushy.
Put in the curry paste.
Stir and fry till aromatic and oil splits.
Pour in 1/2 liter of water.
Season with salt.
Stir and let it simmer.
Add potatoes and eggs.
Stir and continue to simmer for another 2 to 3 minutes.
Turn off the heat and combine in the yogurt and coriander leaves.

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).