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A quick and hearty scramble of spiced potatoes and fluffy eggs, cooked with onions and tomatoes. This comforting North Indian dish comes together in under 30 minutes and is perfect with hot rotis.
For 4 servings
Sauté Aromatics
Cook Masala and Potatoes
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A quick and hearty scramble of spiced potatoes and fluffy eggs, cooked with onions and tomatoes. This comforting North Indian dish comes together in under 30 minutes and is perfect with hot rotis.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 286.82 calories per serving with 10.04g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Scramble the Eggs
Garnish and Serve
For a vegetarian version, replace the eggs with 200g of crumbled paneer (Indian cottage cheese). Add the paneer at the end and cook for just 2-3 minutes until heated through.
To make it vegan, substitute eggs with 200g of crumbled firm tofu. Squeeze out excess water from the tofu before adding it to the pan.
Add ½ cup of green peas or chopped bell peppers along with the potatoes for extra nutrition and texture.
Increase the number of green chilies to 3-4 and add ¼ teaspoon of black pepper powder along with the garam masala for an extra kick.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The complex carbohydrates from potatoes provide a steady supply of energy, making this a fulfilling meal that keeps you energized for longer.
This dish is a good source of essential nutrients like Vitamin B12 and iron from eggs, potassium from potatoes, and antioxidants from tomatoes and spices.
One serving of Aloo Anda Bhujia (approximately 1 cup or 260g) contains around 275-300 calories, depending on the amount of oil used and the size of the potatoes and eggs.
Yes, it's a balanced and nutritious dish. It provides high-quality protein from eggs, complex carbohydrates from potatoes for sustained energy, and various vitamins and minerals. To make it healthier, you can reduce the amount of oil used.
Aloo Anda Bhujia is best served fresh as the texture of the eggs is optimal right after cooking. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
It pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It can also be served with toasted bread slices for a quick breakfast or stuffed into a wrap for a portable lunch.
Ensure your potatoes are diced into small, uniform ½-inch cubes. If they are still taking long, make sure the pan is covered and the heat is on low. You can add another splash of water if the pan seems too dry. Par-boiling the potatoes beforehand is a great way to speed up the cooking process.