Egg Curry with Potato Recipe (Aloo Anda Curry – Dhaba Style)

If you want a simple, comforting, and protein-packed curry, this egg curry with potato recipe is a total winner. Also known as aloo anda curry, it’s spicy, slightly tangy, and perfect for everyday lunch or dinner. The potatoes soak up the masala beautifully, while boiled eggs add richness and bite.

This curry tastes amazing with steamed rice, jeera rice, roti, or paratha—pure ghar-ka-khana vibes with a dhaba-style punch 🍳🥔🔥

Quick Recipe Info

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 3–4
• Difficulty: Easy

Ingredients for Egg Curry with Potato

Main Ingredients

• 4–5 eggs (boiled)
• 2 medium potatoes (peeled & cubed)
• 2 tbsp oil

For the Masala Base

• 1 tsp cumin seeds
• 2 medium onions (finely chopped)
• 1 tbsp ginger garlic paste
• 2 tomatoes (finely chopped or pureed)
• 1 green chili (optional)

Spices

• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1½ tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste

Extras

• 2–2½ cups water (for gravy)
• Fresh coriander leaves (for garnish)
• 1/2 tsp kasuri methi (optional, for aroma)

Tools You’ll Need

• Kadai or deep pan
• Saucepan (for boiling eggs)
• Knife + chopping board
• Spatula

Step-by-Step Egg Curry with Potato Recipe

Step 1: Boil & Prep the Eggs

1. Boil eggs, peel, and make 2–3 light slits on each egg.
2. Heat 1 tsp oil in a pan and lightly fry eggs until golden (optional but recommended).
3. Keep aside.

✅ Light frying adds flavor and prevents eggs from turning rubbery.

Step 2: Cook the Potatoes

1. Heat oil in a kadai.
2. Add potato cubes and sauté for 3–4 minutes until lightly golden.
3. Remove and keep aside.

Step 3: Prepare the Masala

1. In the same kadai, add cumin seeds.
2. Add chopped onions and sauté until golden brown.
3. Add ginger garlic paste + green chili; cook for 1 minute.
4. Add tomatoes and cook until oil separates.

Step 4: Add Spices

Add:

• turmeric
• red chili powder
• coriander powder
• salt

Mix well and cook for 30 seconds.

Step 5: Add Potatoes & Gravy

1. Add sautéed potatoes to the masala.
2. Add water and mix.
3. Cover and cook for 10–12 minutes until potatoes are soft.

Step 6: Add Eggs & Finish

1. Add fried eggs to the curry.
2. Simmer for 5 minutes so eggs absorb flavor.
3. Add garam masala + kasuri methi.
4. Garnish with coriander and switch off flame.

Your egg curry with potato is ready 🍳🥔✨

How to Serve Aloo Anda Curry

This curry tastes best with:
✅ Steamed rice
✅ Jeera rice
✅ Roti / phulka
✅ Paratha
✅ Onion salad + lemon

Tips for the Best Egg Potato Curry

✅ Fry eggs lightly for better taste
✅ Brown onions well for deep flavor
✅ Cut potatoes evenly
✅ Simmer after adding eggs
✅ Adjust water for desired gravy thickness

Variations You Can Try

1) Dhaba-Style Egg Curry

Add extra red chili + butter at the end.

2) South Indian Egg Potato Curry

Add mustard seeds + curry leaves + coconut paste.

3) No-Onion No-Garlic Version

Skip onion & garlic, add extra cumin + ginger.

4) Spicy Anda Curry

Add slit green chilies or chili paste.

Storage & Shelf Life

• Refrigerator: stays good for 1–2 days
• Reheat: on low flame with little water

✅ Tastes even better the next day.

Nutrition (Approx Per Serving)

• Calories: 260–320 kcal
• Protein: high (eggs)
• Filling and budget-friendly

Common Mistakes to Avoid

❌ Skipping onion browning
❌ Overcooking eggs
❌ Adding eggs too early
❌ Cutting potatoes unevenly
❌ Cooking on very high flame

Conclusion

This egg curry with potato recipe is a true comfort food—easy, flavorful, and satisfying. Whether it’s a busy weekday or a lazy weekend, aloo anda curry never disappoints.