Aloo Anda Jhola

Name: Aloo Anda Jhola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs egg (hard-boiled and peeled); 300 g potato (peeled and cut into medium chunks); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 5 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 2 tbsp mustard oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2.5 cup water (for the gravy); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(72)

TASTE SCORE

7/10

A light, homestyle egg and potato curry with a thin, spiced gravy that tastes wonderful with rice or roti. The potatoes soak up the masala while the eggs turn rich and flavorful in the simmering jhola.

PREP

15m

COOK

30m

SERVES

1 CUP OF CURRY CONTAINING POTATO CHUNKS AND 1 WHOLE EGG.

239 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil the eggs and prep the vegetables.
1.Hard-boil the eggs, cool them, and peel them.
2.Peel the potatoes and cut them into medium chunks.
3.Chop the onions and tomatoes, grate the ginger, crush the garlic, and slit the green chilies.
fry · ~7 min
Lightly fry the eggs and potatoes.
1.Heat mustard oil in a pan until lightly smoking, then lower the heat.
2.Add the boiled eggs with a pinch of turmeric powder and turn them for 1 minute until lightly spotted.
3.Add the potato chunks and fry for 4 to 5 minutes until the edges start taking color.
4.Remove the eggs and potatoes to a plate.
TIPLight frying helps the eggs hold shape and gives the potatoes better flavor in the thin gravy.
saute · ~12 min
Cook the masala base.
1.In the same pan, add the bay leaf and cumin seeds.
2.Add the chopped onion and cook until soft and light golden, about 5 to 6 minutes.
3.Add ginger, garlic, and green chili, and cook for 1 minute.
4.Add tomato, remaining turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
5.Cook until the tomatoes break down and the masala looks glossy, about 4 to 5 minutes.
simmer · ~15 min
Simmer the curry.
Add the fried potatoes and eggs back to the pan and coat them well in the masala. Pour in the water, bring to a gentle boil, then cover and simmer until the potatoes are tender and the gravy turns flavorful and light, 12 to 15 minutes.
TIPKeep this curry thinner than a regular egg curry. That light jhola is what makes it perfect with rice.
garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Simmer 1 minute more, then turn off the heat.
serve
Serve hot with rice or roti.

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 turmeric and gravy season them better.
2
Heat mustard oil to the smoking point first, then lower the flame to tame its raw sharpness.
3
Do not over-brown the eggs; light blistering is enough or the whites can turn rubbery.
4
Fry the potatoes only until the edges color, since they finish cooking in the thin jhola.
5
Cook the onion-tomato masala until oil starts looking glossy; that keeps the gravy flavorful even when thin.
6
If the gravy reduces too much, add a splash of hot water to keep the classic light jhol consistency.
7
This curry tastes even better after a short rest, as the eggs and potatoes absorb the spiced broth.