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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
Boil Potatoes and Eggs
Fry Potatoes and Eggs
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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.
This bihari recipe takes 50 minutes to prepare and yields 4 servings. At 306.86 calories per serving with 10.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Masala Base
Cook the Spices and Tomatoes
Simmer the Curry (Jhola)
Finish and Serve
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.
For more heat, add 1-2 slit green chilies along with the onions. You can also increase the amount of red chili powder.
For a richer, less traditional version, you can add 1-2 tablespoons of cashew paste along with the tomato puree.
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.
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.
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.
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.
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.
Yes, it can be part of a healthy diet. It offers a good balance of protein from eggs, complex carbohydrates from potatoes, and vitamins from the tomato-onion base. Using mustard oil also provides beneficial fatty acids. However, it's best enjoyed in moderation as part of a balanced meal.
Absolutely. For a 'no onion, no garlic' version, skip them and start by tempering the oil with cumin seeds and a pinch of asafoetida (hing). Increase the amount of ginger and tomato puree to build the gravy's body.
While mustard oil is crucial for the authentic, pungent flavor of Bihari cuisine, you can substitute it with any neutral vegetable oil like sunflower or canola oil. Ghee is also a delicious alternative for a richer flavor.
The easiest way is to mash a few of the cooked potato pieces directly in the curry and let it simmer for a few more minutes. You can also make a slurry with 1 teaspoon of gram flour (besan) or cornstarch and a few tablespoons of cold water, then stir it into the simmering curry.