Egg Curry with Potato and Asparagus

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Add leftover vegetables to simple egg curry to turn it into an easy, nutritious, and reducetarian meal. Also great for entertaining.

Course Main Course

Cuisine Bengali

Keyword egg curry, indian egg recipe

Prep Time 20

Cook Time 30

Servings people

Calories 225kcal

6 eggs, hard-boiled
1 cup asparagus, cut into bite-size pieces you can use whatever vegetables you have
1 medium potatoes, peeled and parboiled
4 tbsp oil
1 1/2 cup onion, finely chopped
1/2 tsp garlic paste
1 tsp ginger paste
1 1/2 cup tomato puree
1 tbsp coriander powder
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
Salt to taste
1/2 tsp garam masala powder
2 tbsp cilantro/coriander leaves, chopped

Heat oil in a deep non-stick pan. Add a little salt and turmeric to the eggs and mix to coat well. Prick them lightly with a fork and then fry until lightly golden brown on both sides. Drain them into a bowl.
Shallow fry the asparagus until cooked. Drain onto absorbent paper.
Shallow fry the parboiled potatoes until lightly golden. Remove from heat and drain onto absorbent paper.
To the same oil, add chopped onion, and sauté till golden brown.
Add garlic paste and ginger paste, mix well and sauté for 1 minute.
Add coriander powder, turmeric powder, red chilli powder and cumin powder, mix and sauté for 1-2 minutes.
Add tomato puree, mix and sauté stirring occasionally, till the oil separates.
Add 1 cup water, mix well and cook for 1-2 minutes. Add the eggs and mix gently till they are well coated. Now add the potatoes and asparagus.
Add salt, mix, cover and cook for 2-3 minutes on medium heat. Add garam masala powder and coriander leaves and mix well.
Spread the gravy on a serving plate, place the eggs over it, garnish with coriander leaves and serve hot.