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.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Yield: 4
- Category: Side
- Cuisine: Indian
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.