This potato egg curry known as Aloo anday is a simple, quick, delicious and healthy dish where boiled eggs and potatoes are simmered in a spicy onion tomato masala. Serve this with rice, roti, naan or with flavored rice.
For best results follow my detailed step-by-step photo instructions and tips.
½ to ¾teaspoonKashmiri red chili powder(more if required)
3 to 4potatoes(or medium size aloo)
2tablespoonscoriander leavesfine chopped or 1 teaspoon kasuri methi
How to make the recipe
Boil eggs and remove the shells. Pierce them with a fork or a knife a few times. We do this so the eggs absorb all the flavors from the spices. Set aside.
How to Make Aloo Anday
Heat a pan with oil. Add cumin and cardamoms and let them sizzle,
Add onions and fry until golden. Add ginger garlic & saute until the raw smell is gone.
Add tomatoes, salt and turmeric. Saute until they turn soft and mushy.
Add the chili powder and garam masala powder. Stir and fry for 1 to 2 minutes.
Add potatoes and fry for 2 to 3 minutes.
Pour water enough to cover the potatoes. Cover and simmer until the aloo is fork tender.
Time to add the boiled eggs and cook covered until the gravy thickens. Add more water to make more gravy or evaporate the moisture to make a dry curry.
Taste test and adjust salt. Add chopped coriander leaves and garam masala.
Cover and switch off. Let the aloo anday rest for a while so they absorb the flavors better.