Quick & Easy Egg Curry with Potato & Pointed Gourd Bhujia

Updated at: 17/05/2025

Craving a flavorful and satisfying curry that's quick to make? Look no further than this vibrant Egg Curry with Potato and Pointed Gourd Bhujia! This recipe combines the richness of hard-boiled eggs with the delightful crunch of bhujia, creating a unique and delicious twist on a classic. The addition of potatoes and pointed gourd adds heartiness and a subtle sweetness that perfectly complements the spices. This dish is perfect for a weeknight meal, offering a fantastic balance of textures and tastes that will leave you wanting more. It's surprisingly easy to whip up, even for beginner cooks.

This simple egg curry recipe boasts a minimal ingredient list, making it perfect for those who want a delicious meal without hours of preparation. Forget complicated techniques and lengthy cooking times; this recipe is all about speed and flavour. Ready to dive into the simple, step-by-step instructions that will guide you to curry perfection? Let's get cooking!

Tools Needed

  • knife
  • cutting board
  • frying pan
  • mixing bowl
  • blender/mixer grinder

Ingredients

Step-by-Step Instructions

Step 1. Prepare Vegetables and Bhujia

  • Cut potatoes and pointed gourd. Add green chilies and finely chopped onion to potatoes.
  • Fry the pointed gourd and potatoes. Add turmeric and salt.
  • Stir the parwal (pointed gourd) while frying to make parwal bhujia.
Cut potatoes and pointed gourd. Add green chilies and finely chopped onion to potatoes.Fry the pointed gourd and potatoes. Add turmeric and salt.Stir the parwal (pointed gourd) while frying to make parwal bhujia.
Prepare Vegetables and Bhujia

Step 2. Cook the Egg Curry

  • Add oil to the pan and add cumin seeds.
  • Add finely chopped onions and fry until brown.
  • Add the spice mixture (soaked coriander, cumin, ginger-garlic paste) and salt.
  • Add the fried tomatoes and simmer.
Add oil to the pan and add cumin seeds.Add finely chopped onions and fry until brown.Add the spice mixture (soaked coriander, cumin, ginger-garlic paste) and salt.Add the fried tomatoes and simmer.
Cook the Egg Curry
  • Add water for the gravy and bring to a boil. Stir in chopped coriander leaves.
Add water for the gravy and bring to a boil. Stir in chopped coriander leaves.
Cook the Egg Curry

Step 3. Prepare the Eggs

  • Add salt, turmeric, and red chili powder.
  • Remove the bhujia. Fry the eggs in the same pan.
Prepare the eggs: Add salt, turmeric, and red chili powder.Remove the bhujia. Fry the eggs in the same pan.
Prepare the Eggs

Step 4. Make Raita (Optional Side Dish)

  • Chop onions, cucumber, and boiled potato. Mix with whipped curd, coriander-mint chutney, cumin powder, and black salt.
Prepare the raita: Chop onions, cucumber, and boiled potato. Mix with whipped curd, coriander-mint chutney, cumin powder, and black salt.
Make Raita (Optional Side Dish)

Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe

Tips

  • Little preparation beforehand makes cooking faster.
  • Use well-ripened tomatoes for better taste.
  • Fry tomatoes well, either covered or uncovered.

Nutrition

  • Calories: approximately 400-500
  • Fat: 25-35g
  • Carbs: 30-40g
  • Protein: 20-25g

FAQs

1. Can I substitute the pointed gourd?

Yes! Other vegetables like zucchini, green beans, or even peas would work well. Just adjust cooking time as needed based on the vegetable's firmness.

2. What if I don't have bhujia?

Don't worry! You can omit it entirely, or substitute with other crunchy elements like fried onions, sev, or even some chopped nuts for added texture.


This Quick & Easy Egg Curry with Potato and Pointed Gourd Bhujia is a fantastic weeknight dinner solution, offering a burst of flavor in minimal time. The delightful combination of textures and spices is sure to become a family favorite. Enjoy this simple yet satisfying dish!