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A quintessential Assamese homestyle curry, 'Koni aru Aloo Anja' features hard-boiled eggs and tender potatoes simmered in a light, aromatic gravy. Flavored with pungent mustard oil, ginger, garlic, and a blend of simple spices, this comforting dish is a perfect accompaniment to steamed rice for a wholesome meal.
For 4 servings
Prepare Eggs and Potatoes
Shallow-Fry the Eggs
Sauté Aromatics
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A quintessential Assamese homestyle curry, 'Koni aru Aloo Anja' features hard-boiled eggs and tender potatoes simmered in a light, aromatic gravy. Flavored with pungent mustard oil, ginger, garlic, and a blend of simple spices, this comforting dish is a perfect accompaniment to steamed rice for a wholesome meal.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 380.42 calories per serving with 17.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Build the Gravy
Simmer and Finish
Add 1/2 cup of green peas along with the potatoes for extra nutrition and a pop of color and sweetness.
Increase the amount of green chilies or add 1/4 teaspoon of black pepper powder along with the garam masala for more heat.
For a richer, creamier consistency, add 2 tablespoons of cashew paste or a splash of coconut milk towards the end of cooking and simmer for a minute.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The complex carbohydrates in potatoes offer a sustained release of energy, making this a fulfilling and energizing meal.
Spices like turmeric, along with aromatics like ginger, garlic, and tomatoes, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Koni aru Aloo Anja contains approximately 350-400 calories. The exact count can vary based on the size of the potatoes and the amount of oil used in preparation.
Yes, it can be a healthy and balanced dish. Eggs are an excellent source of high-quality protein, and potatoes provide complex carbohydrates for energy. The use of spices like turmeric, ginger, and garlic adds anti-inflammatory benefits. To make it healthier, use oil moderately.
Absolutely. While mustard oil provides the traditional, pungent flavor authentic to Assamese cuisine, you can substitute it with any neutral vegetable oil, sunflower oil, or even ghee.
To thicken the gravy, you can mash a few cooked potato pieces directly in the pan with the back of a spoon. Alternatively, you can mix 1 teaspoon of gram flour (besan) in 2 tablespoons of water to form a slurry and add it to the simmering curry, cooking for another minute until it thickens.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly on the stovetop or in the microwave before serving. The flavors often deepen and taste even better the next day.