Aloo Anda Curry

Name: Aloo Anda Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard-boiled and peeled); 300 g potato (peeled and cut into medium cubes); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 tbsp ginger-garlic paste; 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(87)

TASTE SCORE

8/10

A comforting home-style curry with boiled eggs and tender potatoes simmered in a lightly spiced onion-tomato gravy. It is simple, filling, and made for scooping up with roti or spooning over rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

236 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil the eggs and potatoes.
1.Boil the eggs until hard-boiled, then peel them.
2.Boil the potato cubes until just tender and drain well.
3.Keep both aside while you make the curry base.
TIPDo not overboil the potatoes or they may break apart in the gravy.
prep · ~5 min
Prick the eggs and chop the vegetables.
1.Lightly prick the boiled eggs with a fork or toothpick.
2.Finely chop the onions and tomatoes.
3.Slit the green chilies and chop the coriander leaves.
saute · ~2 min
Lightly fry the eggs.
Heat 1 tbsp oil in a pan and add the boiled eggs with a small pinch of turmeric powder. Roll them gently for 1 to 2 minutes until lightly blistered, then remove to a plate.
TIPThis quick fry adds flavor and helps the eggs hold their shape in the curry.
temper · ~1 min
Make the tempering.
Heat the remaining oil in the pan. Add cumin seeds and bay leaf, and let them sizzle for a few seconds until fragrant.
saute · ~12 min
Cook the onion masala.
1.Add the chopped onions and green chilies and cook until light golden.
2.Add the ginger-garlic paste and sauté until the raw smell disappears.
3.Add the tomatoes, remaining turmeric powder, red chili powder, coriander powder, and salt.
4.Cook until the tomatoes soften and the masala looks thick and glossy.
TIPUse medium heat so the spices cook through without burning.
simmer · ~10 min
Simmer the curry with potatoes and eggs.
Add the boiled potatoes and mix gently to coat in the masala. Pour in the water, bring to a gentle simmer, then add the fried eggs and cook for 8 to 10 minutes so the flavors blend well.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and coriander leaves. Stir very gently so the eggs and potatoes stay whole.
serve
Serve the aloo anda curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the boiled eggs lightly before frying so the masala and gravy seep in better.
2
Fry the eggs only until lightly blistered; longer frying can turn the whites rubbery.
3
Boil the potato cubes just until tender, or they may crumble once simmered in the curry.
4
Cook the onion-tomato masala until it looks glossy and the oil starts separating for a fuller curry flavor.
5
Add the eggs after the gravy comes to a gentle simmer so they warm through without splitting.
6
Let the curry rest for 10 minutes before serving; the potatoes and eggs absorb more flavor as it sits.
7
This curry tastes even better the next day, but reheat gently so the potatoes stay intact.