Aloo Anday
A home-style recipe for Aloo Anday. Serves 4, ready in about 35 minutes.
Ingredients
- 4 eggs
- 2 potatoes (about 300 g), peeled and cubed
- 4 tbsp oil
- 1 onion, chopped
- 1 tsp ginger-garlic paste
- 2 tomatoes, chopped
- 1 tsp salt
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp garam masala
- A handful of fresh coriander, to finish
Missing something?
- No potato? Use sweet potato or turnip (shaljam).
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Boil the eggs for 10 minutes, cool in cold water and peel. Boil the potatoes in salted water for 8–10 minutes until just soft.
- Heat the oil and fry the onion for 5 minutes until light golden. Add the ginger-garlic paste for 1 minute.
- Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 5–7 minutes into a thick masala.
- Add the potatoes and 1 cup water. Halve the eggs and add them, yolk side up.
- Simmer for 10 minutes until the gravy thickens. Add the garam masala and coriander.
Tip: Make small cuts in the whole eggs instead of halving them if you want the yolks to stay in.