Aloo Anday Recipe (Potato Egg Curry)

Ingredients

• 4 eggs
• 2 tablespoons oil
• ½ teaspoon cumin seeds (jeera)
• 2 to 3 green cardamoms (elaichi) (optional)
• 1½ cup onions (chopped fine, 3 medium onions)
• ¾ cup tomatoes (chopped, 1 large)
• 1½ teaspoon ginger garlic paste
• ⅛ teaspoon turmeric
• ⅓ teaspoon salt (adjust to taste)
• 1 teaspoon garam masala
• ½ teaspoon garam masala (to adjust, optional)
• ½ to ¾ teaspoon Kashmiri red chili powder (more if required)
• 3 to 4 potatoes (or medium size aloo)
• 2 tablespoons coriander leaves fine chopped or 1 teaspoon kasuri methi

Steps

1. Boil and shell the eggs, then pierce a few times with a fork or knife so they absorb the spice flavors. Set aside.

How to Make Aloo Anday

1. Warm oil in a pan, add cumin and cardamoms, and let sizzle.
2. Fry onions until golden, then sauté in ginger garlic until its raw smell disappears.
3. Add tomatoes, salt, and turmeric and sauté until soft and mushy.
4. Mix in chili powder and garam masala powder and fry, stirring, for 1 to 2 minutes.
5. Put in the potatoes and fry for 2 to 3 minutes.
6. Add enough water to cover the potatoes, then cover and simmer until the aloo is fork tender.
7. Add the boiled eggs and cook covered until the gravy thickens. Add water for more gravy, or evaporate moisture for a dry curry.
8. Taste and adjust salt, then add chopped coriander leaves and garam masala.
9. Cover and turn off the heat. Leave the aloo anday to rest for a while to absorb the flavors.