Aloo Anda Curry Recipe - Yummy Traditional

Aloo Anda Curry Recipe


Aloo Anda Curry | Egg and Potato Curry | How to Make Anda Aloo Curry with step-by-step photos 

Aloo and Egg Curry is a simple, tasty, easy gravy-based non-vegetarian curry, this is a mildly spiced curry made with only a few ingredients, you can also use ingredients like soya leaves, or curry leaves for added flavor or to enhance the taste, to get this best result even we are adding boiled potatoes and eggs even than I prefer to slow cook this also egg curry, you can make this a dry curry  or with more gravy as well to suit your taste

It can be accompanied by any flavored riceplain rice,roti or chapati, I usually made this flavored curry in the winter season as new potatoes come in the market and these potatoes are much tastier than old ones or red potatoes, so you can also variations in it by adding boiled peas or any other favorite veggie, so let’s begin


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Hard boil eggs and remove the shells, pierce them with a fork or knife randomly, 
Heat the little oil in the pan then put boiled eggs and fry them for 5 minutes set aside


Take all ingredients and prepare them all


Heat the oil then crackle fenugreek seeds and add onion paste, cook onion paste for 5 minutes on medium flame


Then put tomatoes, green chilies, and dry powdered spices  


Stir to combine well and cook onion spices until oil comes on the surface and water dries out, then put boiled potatoes along with peas_adding peas is optional


Roast the potatoes with masala, pour hot and boiled water bring it to boil


Put boiled eggs, and allow to cook for around 20 minutes on a low flame


Sprinkle garam masala then put ginger and coriander leaves allow to simmer another 5 minutes then turn off the flame


aloo anda curry to the serving bowl  


Aloo Anda curry is ready to serve with rice or rotis


Aloo Anda Curry  is a simple, tasty, easy gravy-based non-vegetarian curry, this is a mildly spiced curry made with only a few ingredients

  1. 750g, potatoes boiled
  2. 3-5 eggs, boiled or as needed
  3. ½ cup, peas boiled optional
  4. 2 medium-sized, onion paste
  5. 1 tsp, ginger garlic paste
  6. 1 tbsp, Kashmiri red chili powder
  7. 1 tbsp, crushed coriander seeds
  8. 1 tsp, turmeric powder
  9. 1 tsp, red chili powder
  10. Salt to taste
  11. ½ tsp, basic garam masala
  12. 1 cup, of cooking oil
  13. ¼ tsp, dried fenugreek seeds
  14. 2 medium-sized, tomatoes
  15. 6-7 pieces, of green chilies
For Garnishing:
  1. 2 tbsp, coriander leaves/soya leaves
  2. 1 tsp, grated ginger
How to Make Potato Egg Curry?
  1. Heat the oil in the pot and put fenugreek seeds let them crackle
  2. Add onion paste along with ginger garlic paste and little water
  3. Cook it for 5 minutes on medium flame
  4. Add chopped tomatoes and green chilies
  5. Cook them with onion paste for 2-3 minutes
  6. Then add red chili powder, turmeric powder, salt,garam masala, Kashmiri red chili powder, and crushed coriander powder
  7. Allow cooking onion paste until oil is separated then put boiled potatoes and peas and roast them with masala
  8. Pour hot and boiled water into the gravy and then bring it to a boil let them cook for around 20 minutes
  9. Put boiled eggs into the curry and sprinkle garam masala
  10. Now add grated ginger and coriander leaves
  11. Reduce the heat to low-medium and allow to simmer for around 30 minutes
  12. Transfer to the serving dish
  13. Aloo Anda curry is ready to serve
  14. Aloo Anda curry is ready to serve with rice or rotis
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