Aloo Anda Jhola
A comforting and rustic potato and egg curry from Bihar, simmered in a light, flavorful gravy spiced with mustard oil. This wholesome dish is a staple in Eastern Indian homes and pairs perfectly with steamed rice.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Boil Potatoes and Eggs
- b.Place the potatoes and eggs in a large pot. Cover with water and add a pinch of salt.
- c.Bring to a boil over medium-high heat. Cook for 10-12 minutes, or until the potatoes are fork-tender and the eggs are hard-boiled.
- d.Drain the water and let them cool down enough to handle. Peel the potatoes and eggs.
- e.Cut the potatoes into large 1.5-inch cubes. Gently prick the surface of the peeled eggs with a fork a few times to help them absorb flavor.
- 2
Step 2
- a.Fry Potatoes and Eggs
- b.In a small bowl, toss the boiled potato cubes and whole eggs with 1/4 tsp of turmeric powder and 1/4 tsp of salt until lightly coated.
- c.Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This removes the raw pungency.
- d.Carefully add the potato cubes and fry for 4-5 minutes, turning occasionally, until they are golden and slightly crisp. Remove with a slotted spoon and set aside.
- e.In the same oil, fry the coated eggs for 1-2 minutes until they develop a light golden, blistered skin. Remove and set aside with the potatoes.
- 3
Step 3
- a.Prepare the Masala Base
- b.In the same pan, add the remaining 1 tbsp of mustard oil if needed. Reduce heat to medium.
- c.Add the cumin seeds and bay leaf. Let them sizzle for about 30 seconds until fragrant.
- d.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deep golden brown.
- e.Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Spices and Tomatoes
- b.Add the tomato puree to the pan. Stir in the remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and the remaining 1.25 tsp salt.
- c.Mix everything well and cook the masala on medium-low heat for 7-8 minutes. Stir occasionally, until the mixture thickens and you see oil separating from the sides. Add a splash of water if it starts to stick.
- 5
Step 5
- a.Simmer the Curry (Jhola)
- b.Pour in 2.5 cups of warm water and stir well, scraping any browned bits from the bottom of the pan.
- c.Bring the gravy to a rolling boil over high heat.
- d.Gently slide the fried potatoes and eggs into the boiling gravy.
- e.Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the potatoes and eggs to absorb the flavors of the jhola.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for at least 5 minutes before serving. This helps the flavors meld together.
- e.Serve hot with steamed rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Bihari flavor, use mustard oil and heat it until it's lightly smoking before adding other ingredients. This mellows its pungent flavor.
- 2Frying the boiled potatoes and eggs after coating them in turmeric gives them a beautiful color and a slightly firm texture that holds up well in the gravy.
- 3The key to a flavorful gravy is to properly brown the onions until they are a deep golden color. Don't rush this step.
- 4For a slightly thicker gravy, gently mash one or two potato chunks against the side of the pan before the final simmer.
- 5The 'jhola' (gravy) is traditionally thin and soupy, perfect for mixing with rice. Adjust the amount of water to achieve your preferred consistency.
Adapt it for your goals.
Add Vegetables
You can add green peas or cauliflower florets along with the potatoes for extra nutrition and texture. Add them to the gravy to cook before adding the fried potatoes and eggs.
Spicier VersionSpicier Version
For more heat, add 1-2 slit green chilies along with the onions. You can also increase the amount of red chili powder.
Creamier GravyCreamier Gravy
For a richer, less traditional version, you can add 1-2 tablespoons of cashew paste along with the tomato puree.
Vegan VersionVegan Version
To make this vegan, simply omit the eggs to make a delicious 'Aloo Jhola'. You can also add chunks of firm tofu or paneer (for vegetarian) in place of eggs.
Why this is on our healthy list.
Rich in Complete Protein
Eggs are a fantastic source of high-quality, complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Sustained Energy Release
Potatoes provide complex carbohydrates, which are digested slowly, offering a steady and sustained release of energy to keep you feeling full and active for longer.
Rich in Antioxidants
The base of tomatoes, onions, ginger, and garlic, along with spices like turmeric, is packed with antioxidants that help protect your cells from damage and reduce inflammation.
Frequently asked questions
One serving of Aloo Anda Jhola contains approximately 300-350 calories. This is an estimate and can vary based on the size of the potatoes and eggs, and the amount of oil used.