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A comforting and simple egg and potato curry from Bihar, made with a thin, flavorful gravy. This homestyle dish is perfect with steamed rice for a wholesome and satisfying meal.
For 4 servings
Preparation
Sauté Eggs & Potatoes
Prepare the Masala Base
A comforting and simple egg and potato curry from Bihar, made with a thin, flavorful gravy. This homestyle dish is perfect with steamed rice for a wholesome and satisfying meal.
This bihari recipe takes 45 minutes to prepare and yields 4 servings. At 425.96 calories per serving with 17.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook Aromatics and Spices
Simmer the Curry
Finish and Serve
Replace the eggs with chunks of paneer (vegetarian) or firm tofu (vegan). Sauté them just like the eggs before adding them to the gravy.
Increase the number of green chilies or add half a teaspoon of black pepper powder along with the other powdered spices for extra heat.
Add other vegetables like a handful of green peas or cauliflower florets. Add them to the gravy along with the potatoes and simmer until tender.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and robust immune function.
Potatoes provide complex carbohydrates and dietary fiber, offering sustained energy release and promoting good digestive health.
The curry is rich in spices like turmeric, ginger, and garlic, which are renowned for their anti-inflammatory, antibacterial, and immunity-boosting properties.
This dish provides important minerals like potassium from potatoes, which helps regulate blood pressure, and iron from spices and eggs, crucial for oxygen transport in the body.
Yes, it is a balanced and wholesome homestyle dish. Eggs provide high-quality protein, potatoes offer complex carbohydrates for energy, and spices like turmeric and ginger have numerous health benefits. It's a satisfying meal when eaten in moderation.
One serving of Anda Aloo Jhola (approximately 375g) contains around 350-450 calories. The exact count can vary based on the amount of oil used and the size of the potatoes and eggs.
The 'jhola' is traditionally thin. However, to thicken it, you can either reduce the amount of water, simmer the curry for longer with the lid off, or mash one or two of the fried potato halves and stir them back into the gravy.
Absolutely. While mustard oil provides the authentic Bihari flavor, you can substitute it with any neutral vegetable oil, sunflower oil, or even ghee.
Leftover Anda Aloo Jhola can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. The flavors often taste even better the next day.
This recipe goes great with these complete meals
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