Duck Egg Curry with Cauliflower and Potatoes


  • 4 duck eggs
  • 1 small head of cauliflower
  • 2 medium potatoes
  • 1 medium onion, chopped
  • 1 tbsp ginger garlic paste
  • 1 medium tomato, chopped
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • Salt to taste
  • 3 tbsp mustard oil
  • Chopped coriander leaves

Method –

  1. Boil the eggs, remove the shells and set aside
  2. Cut the cauliflower into medium florets
  3. Cut the potatoes into 4 pieces each
  4. Heat oil in a pan
  5. Once the oil is hot, sprinkle some turmeric powder.
  6. Fry the eggs and set aside
  7. Fry the potatoes and set aside
  8. If required, add 1 more tbsp oil
  9. Temper the oil with bay leaves and cumin seeds
  10. Add the onions and fry till light brown
  11. Add the ginger garlic paste and sauté till aromatic
  12. Add the tomatoes and cook till mushy
  13. Sprinkle turmeric, cumin, coriander and red chilli powder and cook till oil separates
  14. Sprinkle a little water so that the masalas do not stick to the bottom of the pan
  15. Add the cauliflower and potatoes
  16. Add salt to taste
  17. Sauté for about 5 minutes
  18. Add 2 cups of warm water and let it come to a boil
  19. Add the eggs, lower the heat and cook covered till gravy thickens
  20. Garnish with chopped coriander leaves

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