Aloo Anda Jhola

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

6. 6
   serve

   Serve hot with rice or roti.

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