Click on the image, above to submit to Pinterest.
Bombay Egg and Potato Curry
Bombay Egg and Potato Curry is a modern Anglo-Indian recipe for a classic potato curry finished with boiled egg quarters that's developed to be cooked with store-cupboard ingredients. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Bombay Egg and Potato Curry.
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesFusion RecipesBritish Recipes
This is a store-cupboard vegetarian curry that makes the most of what you may already have in your cupboards to whip-up a quick and delicious midweek meal. It takes its inspiration from Bombay Potatoes, but adapts this as a curry.
Ingredients:
2 onions, 1 chopped, 1 quartered
sunflower oil
2 green chillies, 1 halved and seeded, 1 finely sliced
2 garlic cloves, chopped
a handful of coriander, leaves and stalks separated
2 tsp ground turmeric
2 tsp garam masala
2 tsp ground cumin
2 tsp fennel seeds
2 tsp black mustard seeds
1 vegetable or chicken stock cube
400g tin chopped tomatoes
150ml coconut milk
400g potatoes, peeled and cut into 2.5cm cubes
3 eggs
Juice of 1 lemon
Sea salt and freshly-ground black pepper, to taste
basmati rice and chapaits to accompany
Method:
Fry the chopped onions in 1 tbsp sunflower oil in a large frying pan or shallow cast iron casserole until soft and golden. Meanwhile, whizz the quartered onion, halved chilli, garlic and coriander stalks with ¼ tsp sea salt to a paste – add a splash of water to help if you need.
Once the onions are soft, stir in the paste, add the spices and fry for 4-5 minutes until fragrant. Crumble in the stock cube, stir in the tinned tomatoes and coconut milk with a tinful of water and bring to a simmer. Add the potatoes, cover with a lid and simmer for 8 minutes.
Gently lower the eggs into boiling water and cook for 8 minutes. Cool in cold water then peel and quarter them. Take the lid off the curry and carry on simmering for 10-15 minutes until the potatoes are tender and sauce reduces and thickens.
Taste the curry and season with more salt, black pepper and lemon juice. Snuggle the eggs back in, turn off the curry and sit the lid back on top so the eggs warm up for a minute or so. To serve, scatter with sliced green chilli and coriander leaves, and eat with basmati rice or warm chapatis.
