This recipe is honestly such a “curry in a hurry” kind of mouthwatering dish. The kinds that you are left with when you are out the whole weekend and did not have any time for grocery so you THANK GOD for eggs and all the Indian spices! I usually make a different recipe for egg curry but that involves sauteeing the eggs in a few spices and then making a separate curry and I save it for dishes like biryanis or for when I have time. On one stove I pressure cooked the eggs and potatoes and on the other, I made the curry with onions and tomatoes all chopped in big chunks because when hunger strikes, it needs to be quick! If needed, you can saute all the ingredients and make it into a paste and then add it into the pan with eggs.
I like my curry slightly runny with a whole wheat naan or some roomali roti or some pav.
This is a south Indian inspired curry so it has a kick with a good quantity of garam masala and red chili powder. Reduce the number of spices if you want to avoid adding sugar.
The coconut sugar balances the spice of sriracha and garam masala. I have never been the typical Indian girl that loves her spices. I feel like I lose all taste of the dish and end up downing a whole glass of water with it if I have something spicy. So the addition of coconut sugar came after I tasted the curry. I loved the combination of all spices with potatoes and eggs but knew it needed some sweetness for me. A very simple delicious curry that gave me all the feels of a Friday morning back home when my mother would make this for brunch when I was 10! It has potatoes for the vegetarians and add chopped carrots or peas if you don’t want to add eggs. If you decide to have this with pav, cut the pav into a half, add a sliced piece of potato then egg with curry followed by some onions and thank me later!

Ingredients –

• Eggs – 3
• Potatoes – 2 small ( thinly sliced)
• Onion – 1 big
• Tomatoes – 2 big
• Asafoetida – 1/2 tsp
• Cumin seeds – 1 tbsp
• Mustard seeds – 1 tsp
• Curry leaves – 4-5
• Avocado oil /ghee – 1 plus half tbsp
• Red chillies dry – 1 cut half
• Garam masala – 2 tbsp
• Coriander powder 2 tbsp
• Red chilli powder – 2 tsp
• Turmeric powder – 1 tsp
• Salt – 2 tbsp
• Coconut sugar – 1 tbsp
• Regular sugar – 2 tsp
• Sriracha – 1 tsp
• Water – 1 cup

Directions –

• I use a pressure cooker to boil eggs and potatoes but feel free to boil in whichever way you prefer. In the pressure cooker, I wait for just one whistle and let the pressure out without releasing.
• Meanwhile, in a large cooking dish, add oil/ghee on a low-medium flame. Once the oil/ghee is hot, add whole dry red chilli, cumin seeds and mustard seeds.
• Once it splutters, add asafoetida, cloves, bay leaf and some curry leaves.
• Add the chopped onion and saute for 6 – 7 minutes on medium flame
• Once lightly translucent, add in the tomatoes ( chopped in big pieces), red chilli powder, turmeric powder, coriander powder, fresh grated ginger and garlic.
• Now cover the lid and let this cook for at least 12 – 15 minutes on low – medium flame.
• Once the tomatoes are soften and reach a consistency where you can break them with your ladle, add in the thinly sliced boiled ( ½ inch thick ) potatoes.
• Now add in the salt, sugar, sriracha, water ( if it’s too thick ) and garam masala and cook for 2- 3 minutes on medium flame. Meanwhile, cut the eggs into halves.
• Remove on the serving dish with eggs and serve with cilantro and basil leaves.
• In my opinion, this tastes the best with some pav or garlic naan!