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A comforting and simple Odia-style curry featuring boiled eggs and soft potatoes simmered in a light, fragrant tomato and onion gravy. This rustic dish is a household staple, perfect with steamed rice.
For 4 servings
Prepare Eggs and Potatoes
Sauté Eggs and Potatoes
Prepare the Masala Base
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A comforting and simple Odia-style curry featuring boiled eggs and soft potatoes simmered in a light, fragrant tomato and onion gravy. This rustic dish is a household staple, perfect with steamed rice.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 276.46 calories per serving with 9.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook Aromatics and Spices
Simmer the Curry
Finish and Garnish
Replace the eggs with pan-fried firm tofu cubes or add more potatoes. Follow the same recipe for the gravy.
Add green peas or cauliflower florets along with the potatoes to make the curry more nutritious.
For a richer, thicker gravy, add 1 tablespoon of cashew paste or a few tablespoons of coconut milk towards the end of the cooking process.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Potatoes are an excellent source of complex carbohydrates, which provide a steady and sustained release of energy, keeping you feeling full and active for longer.
The use of spices like turmeric, which contains the active compound curcumin, provides potent anti-inflammatory and antioxidant benefits that support overall health.
One serving of Anda Aloo Jholo contains approximately 380-450 calories, depending on the size of the potatoes and the amount of oil used. This is an estimate and can vary.
Yes, it is a relatively healthy and balanced dish. It provides high-quality protein from eggs, complex carbohydrates from potatoes for energy, and beneficial compounds from spices like turmeric. As a homemade curry, you can control the amount of oil and salt used.
Absolutely. For a 'satvik' or no onion-garlic version, simply omit them. You can add a pinch of asafoetida (hing) to the hot oil for a similar savory flavor and slightly increase the amount of ginger.
To achieve a thicker gravy, you can mash one or two of the boiled potato chunks and mix them into the curry. Alternatively, you can simmer the curry for a few extra minutes without a lid to allow more water to evaporate.
Leftover Anda Aloo Jholo can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat thoroughly on the stovetop or in a microwave before serving.