Spiced Egg and Potato Curry with Rice

1 large egg 1 medium onion, chopped 1 small potato, diced 1 medium tomato, chopped 1/2 cup cooked rice 1 tablespoon vegetable oil 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder Salt to taste Fresh coriander for garnish (optional)

Ingredient substitutions

• Vegetable oil: A neutral sunflower or canola oil
• Fresh coriander: Fresh flat-leaf parsley
• Cooked rice: An equal amount of cooked basmati rice

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A crisp, off-dry Riesling
Its refreshing acidity and touch of sweetness complement the tangy tomato sauce and balance the chili's heat.

Non-alcoholic: Sparkling water with lime

This hearty Indian-inspired dish features a blend of spiced eggs and tender potatoes simmered in a tangy tomato sauce, served alongside fluffy rice. Perfect for a comforting meal that packs a punch of flavor!

Steps

1. Heat the vegetable oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. 2. Add chopped onions and sauté until golden brown. 3. Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally. 4. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften. 5. Add a splash of water if the mixture is too thick, cover, and let the potatoes cook for about 10 minutes or until tender. 6. In a separate pot, boil water and gently lower the egg in. Boil for about 7 minutes for a soft-boiled egg, then peel and set aside. 7. Once the potatoes are cooked, gently add the boiled egg to the curry, allowing it to soak up the flavors. 8. Serve the spiced egg and potato curry over a bed of cooked rice, garnished with fresh coriander if desired.

Tips for Spiced Egg and Potato Curry with Rice

• The curry is ready when the potato pieces yield easily to a fork and the tomato sauce looks cohesive rather than watery.
• Keep the simmer gentle after adding the egg; vigorous bubbling can break the soft yolk and make the curry uneven.
• For a smoother curry, chop the onion and tomato finely; larger pieces leave a chunkier sauce.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the egg yolk may firm up.

Frequently asked questions

How can I tell when the potatoes are cooked?

A fork should slide into a potato piece easily, with no firm center.

Can I make the curry ahead?

You can prepare the curry base ahead and refrigerate it for up to 3–4 days. Cook the egg and rice close to serving for the best texture.

How spicy is this curry?

The listed chili powder gives it a noticeable kick. The heat can vary by chili powder, so use a mild variety if you prefer gentler spice.