Kerala Egg Potato Curry using Onion Tomato Gravy

Kerala egg and potato curry


1. Coconut oil – 1.5 tsp

2. Mustard seeds – 1/2 tsp

    Dried red chilies –  1 – 2

    Curry leaves – A few

3. Onion-tomato gravy – 3/4 cup

4. Potato – 1 medium-small, cut into medium-sized cubes

5. Hot water – 1.5 cups or as required

6. Eggs – 4 – 5, hard-boiled and peeled

7. Garam masala powder – 1/2 tsp or to taste

8. Thick coconut milk – 1/4 – 1/2 cup

9. Salt – To taste

10. Pepper powder – 1 pinch


Heat 1.5 tsp oil in a deep pan at medium-high heat. Splutter mustard seeds and fry dry red chilies. Add onion-tomato gravy and give it a stir. Next add hot water, salt and bring to a boil. Add potato cubes and garam masala powder. Cook covered for about 8 – 10 minutes until the potato cubes are done and gravy thickens. Bring down the heat to low. Add the boiled eggs, coconut milk and a few curry leaves. Cook for a few minutes at low heat. Sprinkle a pinch of garam masala powder and pepper powder. Switch off. Keep covered for 10 minutes. Serve hot with appam, chapathi or idiyappam.

Egg and potato curry

Kerala egg and potato curry1

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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