Cozy up with a warm bowl of creamy potato egg stew, featuring tender chunks of potatoes and perfectly cooked eggs. This comforting dish is a perfect blend of flavors and textures, making it a satisfying meal for any time of day.
The rich and savory broth is infused with hind of ginger and onion, complemented by the subtle creaminess of coconut paste, adding a unique depth of flavor to the dish. Whether you’re looking for a quick weeknight dinner or a hearty weekend meal, this potato egg stew is sure to become a favorite.
Serve it with a side of parotta, chapathi, steamed rice or crusty bread for a well-rounded meal that’s sure to please both kids and adults alike. The coconut paste adds a delightful twist, and enjoy the warm, comforting goodness of this stew!
Follow my step by step photo recipe to prepare Egg Potato Stew. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
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EGG POTATO STEW WITH STEP BY STEP PHOTO RECIPE
heat oil in a pan, temper with cloves, cinnamon stick, cardamom pods, grated ginger, chopped green chillies and spring of curry leaves, saute for few seconds
add thinly sliced shallots. saute till the shallots are soft.
shallots aka the Indian sambar onions are preferred for making this recipe. If you cannot get hold of shallots, regular onions can also be used but first preference would be for shallots as they are sweet, mild and are perfect for the stew.
While the shallots are frying, make a stew paste. Take a small blender and add in the cashew. cashews give a nice body to the stew. Add in the green chillies – adjust the green chillies according to your taste, add in the fennel seeds
add little water to grind. grind the mixture to a really fine paste.
the ground mixture should be smooth and creamy. add in the ground paste to the pan.
mix well and cook this mixture
The cashew paste must be cooked by this time and the gravy should look very creamy. Add in the salt.
take 6 hard boiled eggs and make small gashes for the stew to penetrate into the eggs.
You can keep the eggs as whole or halve them. It’s totally up to you. I like to keep the eggs whole. Add the eggs to the pan. add boiled, peeled and cubed potatoes into the pan
take 1/2 cup grated coconut in the blender
add 1/4 cup water and make a fine smooth paste
add ground paste into the pan
now add 1 cup water and mix well to combine. let it boil for 2 minutes
add freshly ground black pepper powder
cook for few minutes for the pepper powder to become aromatic.
delicious egg potato stew ready to serve with idiyappam, parotta or dosa
Biryani Recipes
- veg dum biryani
- Chettinad mushroom biryani
- Egg Biryani
- Ambur mutton biryani
- bhai Veetu chicken biryani
- Chickpea biryani
- Spinach biryani
- Cauliflower biryani
- pressure cooker chicken biryani
EGG POTATO STEW
Course: Breakfast4
servings15
minutes30
minutes300
kcal45
minutesIngredients
2 tbsp sesame oil or coconut oil
3 cloves
2 inch cinnamon stick
3 cardamom pods
1 tbsp ginger – crushed
3 green chillies – chopped
1 spring curry leaves
1/2 cup shallots – small onion, thinly sliced
500g baby potatoes or 2 medium sized potato – boiled, peeled and cubed
6 eggs, hard boiled
1 cup water
1 tsp salt
1/2 cup thick coconut paste
1/2 tsp ground black pepper powder
- FOR STEW MASALA PASTE
15 cashews
4 green chillies
1/2 tsp fennel seeds
1/4 cup water
Directions
- heat oil in a pan, temper with cloves, cinnamon stick, cardamom pods, grated ginger, chopped green chillies, spring of curry leaves and sliced shallots. saute till the shallots are soft. shallots aka the Indian sambar onions are preferred for making this recipe. If you cannot get hold of shallots, regular onions can also be used but first preference would be for shallots as they are sweet, mild and are perfect for the stew.
- While the shallots are frying, make a stew paste. Take a small blender and add in the cashew. cashews give a nice body to the stew. Add in the green chillies – adjust the green chillies according to your taste, add in the fennel seeds and little water to grind. grind the mixture to a really fine paste.
- the ground mixture should be smooth and creamy. add in the ground paste to the pan. Add in a cup of water along. Mix well to combine. cover the pan with a lid and cook the mixture for about 3-4 minutes on a low flame. The cashew paste must be cooked by this time and the gravy should look very creamy. Add in the salt.
- Take about 500 grams of baby potatoes that have been boiled and peeled. keep the potatoes bite size. if the potato is a little big, halve them so all the potatoes are of uniform size. add the potatoes to the pan.
- take 4 hard boiled eggs and make small gashes for the stew to penetrate into the eggs. You can keep the eggs as whole or halve them. It’s totally up to you. I like to keep the eggs whole. Add the eggs to the pan. Add in a cup of thick coconut paste. mix well to combine. let it simmer for a couple of minutes.
- finally add ground black pepper powder and continue to cook for few minutes for the pepper powder to become aromatic.
- our delicious egg potato stew is ready. it an be served with appam, idiyappam, chapathi, parotta or dosa
- Enjoy!
Notes
- adjust spice level according to your taste
- cook in coconut oil for good flavor and taste
- adds creaminess without using heavy cream or dairy
