Curried Eggs with Aloo (Potato)

Growing up this was a staple dish in my home. My mother loved curried eggs and aloo and would make it all the time. Now it’s a source of childhood comfort food for me and I get to share it with you.  🙂



  • 2 pounds potato peel and cut into wedges
  • 6 medium boiled eggs – shelled
  • 1 tablespoon curry
  • 1 teaspoon ground geera/cumin
  • 1 teaspoon of ground massala
  • 2 teaspoons mixed garlic
  • 1 tablespoon finely chopped chadon beni (cilantro)
  • 1 teaspoon finely chopped chives
  • 1 onion – sliced
  • 3 and 1/4 cups water
  • 2 tablespoons vegetable oil
  • 2 pimiento peppers chopped
  • 1 teaspoon salt (or to taste)



In a skillet heat one tablespoon of oil. Add the boiled eggs and fry until the entire surface of eggs are a golden brown. Set aside.

In a pot, add one tablespoon of oil and allow it to heat up over medium heat.

Add the curry, geera, massala and 1/4 cup of water, and cook until all the water has evaporated, and a thick paste is formed.

Turn the heat to low, add the potatoes, chandon beni, garlic, onion, chives, pimiento peppers and salt and cook for a few minutes.

Add the remaining 3 cups of water and cook until the potatoes are tender.

Add the eggs.

Turn off the heat and serve with rice or a side dish of your choice. Enjoy!



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