Egg Potato Masala



We had a long weekend starting from Thursday, on the occasion of the Hiji (Islamic) New Year. Normally, I look forward to weekends like that, but when somehow it doesn’t go the way you would have loved it to be, it doesn’t feel good. Nonetheless, I relaxed a lot, cooked a lot and even ate out a lot, did a lot of splurging (hehe…), so it’s been a weekend of sorts. I had three of my cousins for lunch on Thursday, so we had a lunch of plain rice with varutharacha sambar, moru curry, string beans thoran and fish fry. There were leftovers, especially of the sambar, which got frozen for future use and the remaining were converted to lunch on Saturday. We relaxed at home on Thursday. I closed the kitchen for lunch on Friday, only making idlis and chutney for breakfast. Since HD was busy, the kids and I had a little loitering around at the mall and were back home as early as we could make it. Saturday was spent with the kid’s getting their share of playing while I splurged on two new toys for myself – a food processor and a small juicer. πŸ˜‰ We love our kitchen gadgets, don’t we? πŸ˜€ My next task is to make space for them by moving my rarely used kitchen machine, for which I have to make space to store. I don’t like giving away my toys, thinking I may use it somewhere down the line. How many of you are with me regarding this? πŸ˜€




Coming back to meals that hardly take any time – I am wondering why I never made a tag “under 30 minutes” till now on the blog! Most of the recipes on blog come together within that time. Just like this delicious combination of eggs and potatoes. One reason I love blogging is that it gives you ideas of meals that you would have otherwise never imagined! πŸ˜€ All my life, I have had potatoes on its own or along with chicken or meat, but never with eggs. So you can imagine my excitement when I found out that such a combination does exist! Rasha isn’t fond of eggs, so she scoops out only the potatoes when I make this curry. The curry uses only base spice powders and while the potatoes cook, you can get ready with your eggs and add them in.


I always believe that cooking has to be a calming process. I can’t be myself if I cook in a hurry. I have to enjoy the process and have a cool head. Even if I have a huge meal to make, I like to do things in my own pace and without any disturbance. That explains why I like meals that are quickly put together yet satisfying. Cooking and eating both have to be a stress-free experience, rather than feeling pressured. Would you agree to me or no? πŸ™‚ Off to the recipe…






Egg Potato Masala

Course Curry
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Rafeeda


  • 3 eggs hardboiled and quartered
  • 1 tbsp oil
  • 1/2 tsp shahjeera or cumin seeds either as available
  • 1 onion minced
  • 1 green chilli slit
  • 1/4 tsp turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • 1 to mato chopped
  • 2 meduim potatoes chopped
  • Salt to taste
  • 1/4 tsp garam masala powder
  • Coriander leaves for garnish.


  • In a saucepan, heat oil. Splutter the cumin seeds.
  • Add the onion and green chilli and saute till onion is wilted.
  • Add in the powders and saute for a couple of minutes.
  • Now add the tomato and saute till just mashed up.
  • Add in the potatoes and sufficient water just to cover, sprinkle in the salt.
  • Cook till the potatoes are almost done.
  • Add in the quartered eggs and give a light mix. Cook till the potatoes are completely cooked.
  • Sprinkle in the garam masala powder and switch off.
  • Serve hot garnished with coriander leaves with chapathis or rice.

Join the Conversation

  1. Assalaam Alaykum Rafeeda,
    Sorry it’s been a while since I commented on your space, I do keep up with your posts though through bloglovin’.
    I agree with cooking having to be a relaxed affair, although I don’t always live up to this. For example, I often leave cooking dinner till I really have to. I would love to give this egg potato masala a try in such times. Thanks for the recipe. Do you know how much ground cumin I could use instead of the seeds? I’m guessing double the amount?

    1. Rafeeda AR Author says:

      Waalaikumussalam warahmatullah dear… It is fine, please don’t stress yourself about it… even I do it at times, cooking at the last minute, hehe… If you are using ground cumin, add it at the end as per your taste buds. Spluttering the cumin seeds is to add the flavor into the oil, so if you don’t have it, you can very well add around a tsp to two while adding the other spices… Hope to have answered your query…

  2. oh! I too never thought of this combo! protein and carbs taken care… You can imagine my condition, I cook in my own pace and that is not at all what my folks need back home… Last vacation, I was helping mom as we had some feast and my cousins were – ithatha why are you doing it so slow… and they took over my task πŸ˜€ Till today I remember that moment when I am chopping veggies and wonder if I have to start timing and challenging myself to finish sooner… πŸ˜€

    1. Rafeeda AR Author says:

      Hehe… you sound to me like my sister. We always give her the non-emergency work so that she settles in a corner and finishes it at her pace… πŸ˜‰ I hope she doesn’t read this… hehe… πŸ˜€ Thank you so much Fami…

  3. For some reason its been days since we made an egg curry… your egg masala looks so tempting that I am craving for it now… egg is for dinner today, that’s decided πŸ™‚

    1. Rafeeda AR Author says:

      I guess eggs get utlized more for hard boiling, bull’s eye or omelette that we don’t make curries off it, happens to me too… Thanks a lot Anupa…

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