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A comforting and hearty North Indian curry featuring soft boiled eggs and tender potatoes simmered in a rich, spiced tomato and onion gravy. Perfect for a satisfying weeknight meal with roti or rice.
For 4 servings
Boil Eggs & Potatoes
Sauté Eggs & Potatoes
Prepare the Masala
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A comforting and hearty North Indian curry featuring soft boiled eggs and tender potatoes simmered in a rich, spiced tomato and onion gravy. Perfect for a satisfying weeknight meal with roti or rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 400.27 calories per serving with 16.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Simmer the Curry
Finish and Serve
For a richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or cashew paste at the end of cooking.
Incorporate green peas or carrots along with the potatoes for added nutrition and texture. Add them to the gravy before simmering.
Replace the eggs with 250g of cubed paneer. Lightly pan-fry the paneer cubes until golden before adding them to the gravy.
Increase the amount of green chilies or red chili powder. You can also add a pinch of black pepper along with the garam masala.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The complex carbohydrates from potatoes provide a steady release of energy, keeping you full and energized for longer periods.
This dish is a good source of various nutrients, including Vitamin D and B12 from eggs, potassium from potatoes, and antioxidants from tomatoes and spices.
One serving of Aloo Anda Curry contains approximately 350-450 calories, depending on the amount of oil used and the size of the potatoes and eggs.
Aloo Anda Curry can be a balanced meal. Eggs provide high-quality protein, while potatoes offer carbohydrates for energy. It's moderately healthy, but the healthiness can be improved by using less oil and serving it with whole-wheat roti.
Yes, this curry tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave.
To make the gravy thicker, you can either simmer it uncovered for a few more minutes or mash a few potato cubes into the gravy. To make it thinner, simply add a little more hot water until you reach your desired consistency.
This curry pairs wonderfully with Indian breads like roti, chapati, naan, or paratha. It is also delicious with steamed basmati rice or jeera rice. A side of kachumber salad or raita complements the meal perfectly.