Green Masala Potato & Egg Curry#SundayFunday

Why this is called green masala potato & egg curry when there is absolutely no green masala ground in it. The greenish color comes from the use of turmeric which renders the color to the curry. It's easy and delicious.

6 Eggs - boiled
3 Baby Potatoes - boiled
1 Teaspoon Turmeric powder 
1 Cup Yogurt - whisked
2 Tablespoons Tamarind juice
1 Medium Onion - sliced
1 Teaspoon Ginger Garlic paste
2 Tablespoons Heaped Oil
½ Teaspoon Sea Salt
3 Large Non Spicy Green Chillies
To Dry Roast
2 Tablespoons Heaped Roasted Dry Coconut
2 Teaspoon Cumin Seeds
1 Tablespoon Sesame seeds
1 Tablespoon Fennel seeds
6 Button Red Chillies - see my notes
For Garnish
Fresh Coriander Leaves - finely chopped

In a pressure cooker add the egg, potato and salt and water enough to cover them. Take 3 whistles on medium high flame. Cool then peel the eggs, give two or three slits lightly on the eggs, cut the baby potatoes into two and keep both aside.
On the tawa dry roast the each of them separately the dry coconut, cumin, sesame seeds, fennel seeds and  
whole red chilies. Roast it well, 
cool and grind it to a fine powder.
In the yogurt mix the tamarind juice 
add all the roasted and ground spices, turmeric and mix well. Keep aside.
Heat oil and fry the onions until golden. 
Then add the ginger garlic paste for a minute .
Add ½ cup of water and immediately add the yogurt mix and fry for a minute, 
add the whole green chillies 
and the boiled potatoes. Give it a good stir, cover with a lid and let is cook on medium low flame cook stirring after every two minutes, till oil surfaces. 
Then add the boiled eggs and chopped coriander leaves mix well, adjust the gravy consistency by adding water accordingly. Again cover and cook till oil surfaces. Once the oil surfaces , switch off the flame. 
Green Masala Potato & Egg Curry is ready.
Garnish with fresh coriander and serve hot. enjoy with roti, parathas or chapatti. This is delicious!!!

My Notes
If you are not using button red chillies (these are not spicy), But using any other chillies then reduce it to 3 or 4 accordingly. Then even the color of the gravy may change.
Labels : Egg, Curry, Baby Potatoes, Main course, Indian, Sunday Funday
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. This looks amazing and ginger garlic paste sounds like an ingredient I'd use a lot!

  2. I was sent a wine and green curry was one of the pairing suggestions. Hmmmmmmm......

  3. Lovely potato and egg curry.. I would probably add more ginger and garlic to it. We love to have it with either roti or rice.