Bill Granger's Indian spiced potatoes with fried egg

Indian Spiced Potatoes with Fried Egg

  • Serves 4

  • Preparation time:

  • Cooking time:


800g desiree potatoes, peeled and cut into 1cm dice
6 tablespoons sunflower oil
1 teaspoon black mustard seeds
2 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
1 tablespoon medium-hot curry powder
1/2 teaspoon turmeric
25g unsalted butter
6 spring onions, trimmed and finely sliced
1 long green chilli, finely diced (deseeded, if liked)
1/2 teaspoon flaked sea salt
4 large eggs
small handful curry leaves


Bring a large saucepan of salted water to the boil over high heat. Add the potatoes, reduce to a simmer and cook for 13 minutes, or until just tender. Drain in a colander and leave to cool for a few minutes.

Place a non-stick frying pan over medium–high heat. Heat 2 tablespoons of the oil, sprinkle the mustard seeds into the pan and cook for a few seconds, or until just beginning to pop. Add the garlic, ginger, curry powder and turmeric and cook for 30 seconds, stirring constantly.

Drop the butter into the pan and as soon as it has melted, add another tablespoon of oil and the potatoes. Fry for 5 minutes, turning often. Scatter the spring onion, chilli and salt over the potatoes and toss together for a minute more. Season to taste and divide the potatoes among warmed plates.

In a clean large non-stick frying pan, add another tablespoon of oil and place over medium–high heat. Once hot, fry the eggs for 2–3 minutes until cooked. Meanwhile, fry the curry leaves in the remaining oil over medium–high heat for 2 minutes, until turning dark and glossy. Drain on kitchen paper.

Place the fried eggs on top of the potatoes and scatter with the curry leaves.