Aloo Anday (Potato Egg Curry)

Aloo Anday is Potato Eggs cooked in a spicy, flavorful and simple curry. This easy to make dish is comforting, satiating and healthy. Serve it over plain steamed rice, flavored rice like cumin rice, Turmeric rice or with flatbreads like roti, Naan and parathas. It also goes well with soft butter toasted pav or bread. This Aloo Anday is protein packed & makes for a great meal anytime. You can also make it ahead and refrigerate for up to 2 days.

Aloo translates to potatoes and Anday to eggs. Potato and eggs are a match made in the heaven, be it in a curry, biryani or in a bhurji (scramble), they taste delicious together. This recipe can be made to a dry dish or a gravy with salan.

I make this potato egg curry just like any other Indian curry. So the recipe uses pantry staples likes spices, onions, tomatoes and herbs.

Here are few tips on boiling eggs for beginners.

Boiling eggs is though is a simplest task, sometimes you may have trouble getting them right. That’s because there are different kinds of eggs and each one may take a different time. I use first-born eggs that are super fresh and these take a little longer. Here is the way I do for this particular kind of eggs.

If refrigerated, always bring eggs to room temperature before boiling to prevent breakage. A sudden change in the temperature is likely to break the eggs.

Rinse eggs and add them to a pot with 4 to 5 cups water. Heat the water on a medium flame. When the water turns hot, raise the flame to medium high, not very high. Boil until cracks are visible on at least one of the shells.

Cover and set aside for 5 to 7 minutes. Remove the shells and prick them with a knife or fork randomly a few times. If you have trouble peeling the shell, do it under running water or in a bowl of water. You can also try keeping them in cold water for a while and shell them.

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Photo Guide

How to Make Aloo Anday (Stepwise photos)

1. Heat 2 tablespoons oil in a hot pan. Add ½ teaspoon cumin seeds & 3 green cardamoms. If you don’t have green cardamoms you may skip but we love the flavors.

2. When the spices begin to sizzle, add 1½ cup finely chopped onions and saute until golden.

3. Add 1½ teaspoon ginger garlic paste and fry until the raw smell goes off, for about a minute.

4. Add ¾ cup chopped tomatoes, ⅓ teaspoon salt and ⅛ teaspoon turmeric.

5. Saute until tomatoes turn soft and blend well with onions. Add ½ to ¾ red chili powder and 1 teaspoon garam masala powder. If you want spicy curry, you may add more red chilli powder.

6. Mix and fry until the raw smell of chili powder goes off. This takes about 1 to 2 minutes.

7. While the tomatoes fry, you can wash and peel 3 to 4 aloo / potato. Cube them to desired size. Add them to the pan.

8. Mix and fry for about 2 to 3 minutes.

9. Add water enough to partially cover the potatoes.

10. Cover and cook on a low flame till the potatoes are fork tender. Keep stirring in between. A slow cooked curry tastes better, so if you have time cook on a low flame.

11. When the potatoes are cooked, add boiled eggs and stir. You can also fry the eggs in a teaspoon of hot ghee. When the eggs are blistered add them to the curry. But make sure you pat dry and prick the eggs with a fork before you fry to prevent splatters.

12. Add coriander leaves or kasuri methi. Taste test and adjust salt and add more garam masala if you prefer. I prefer to add a little here. This is optional, but makes the curry flavorful.

13. Stir well. Cover and simmer till aloo anday reaches a desired consistency. To make more gravy, you may need to add more water and simmer. You can also add little thick coconut milk and switch off. To make a dry curry, just evaporate the water by cooking further. Serve with plain rice, roti or any flavored rice.

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