There is no dearth of egg curry recipes from the Indian subcontinent, but each and every one sings with the flavours of the region they hail from. This Assamese-style Aloo Konir Dom is no exception. Boasting of the signature tanginess of Assamese curries, this egg-potato curry is just the protein-packed and rich dish you need this weekend. Here’s the recipe.
There is no dearth of egg curry recipes from the Indian subcontinent, but each and every one sings with the flavours of the region they hail from. While the egg curries from the Western and Southern states boast of coconut milk gravies and high spice factors, those from the Northern part are heavier on onions, tomatoes and spice blends like garam masala. But unless you have tried the Assamese Aloo Konir Dom, your exploration of India’s famous egg curries will remain incomplete.
Assamese cuisine is well known for tangy and spicy dishes which sing with the flavour of tomatoes. This vegetable adds a slightly sour element to every Assamese dish, whether it be Masor Tenga or Aloo Konir Dom. So, naturally, this dish is packed with dominant tomato flavours. That apart, the dish also boasts of plenty of whole spices ranging from bay leaves and dry red chillies to cardamom and cinnamon. The addition of these spices gives the Assamese Aloo Konir Dom an aromatic essence.
Video credit: YouTube/Mother's Kitchen
Another underlining feature of this Assamese Aloo Konir Dom is the addition of both eggs and potatoes to the dish. Both eggs and potatoes are packed with protein, and so the dish makes for a hearty, filling meal. What’s more, the gravy of this dish is so well-spiced and delicious that it easily pairs well with both rice and rotis. Want to try out the recipe? Check it out.
4 eggs, boiled and peeled
2 potatoes, peeled and halved
2 onions, ground to a paste
3 tomatoes, ground to a paste
2 tbsp ginger garlic paste
4 green chillies, slit
2 cardamom pods
1 cinnamon stick
1 bay leaf
2 dry red chillies
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
2 tbsp mustard oil
Salt, to taste
1.5 cups water
Coriander leaves, for garnish
1. Heat the oil in a large, heavy-bottomed wok.
2. Add the boiled eggs and fry them on all sides until golden-brown. Drain from the oil and set aside.
3. Add the potatoes to the oil and fry until golden-brown on all sides. Drain from the oil and set aside.
4. Now, make sure the oil is hot, then add the cardamom pods, cinnamon, cloves, bay leaf, dry red chillies and cumin seeds.
5. Once these spices stop spluttering, add the onions, tomatoes and ginger garlic paste.
6. Mix well and continue sauteeing on a medium heat until the onion and tomatoes are no longer raw.
7. Now add the turmeric powder, cumin powder, coriander powder and salt.
8. Mix well and continue cooking until the masalas start releasing their oil.
9. Now add the potatoes, mix well and cook for 5 minutes.
10. Add the water, cover and cook until the potatoes are done.
11. Add the fried boiled eggs and cook for another 5 minutes.
12. Adjust the salt, garnish with coriander leaves and serve the Aloo Konir Dom with hot rice or rotis.