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 the best result, even though we are adding boiled potatoes and eggs, I prefer to slow cook this as well; you can make this a dry curry or with more gravy as well to suit your taste.
It can be accompanied by any flavored rice, plain rice, roti or chapati. I usually make 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 make 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 the 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, and bring it to a boil.
Put boiled eggs, and allow to cook for around 20 minutes on a low flame.
Put boiled eggs, and allow to cook for around 20 minutes on a low flame.
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.
Ingredients:
- 750 g boiled potatoes
- 3-5 eggs, boiled or as needed
- ½ cup boiled peas (optional)
- 2 medium-sized, onion paste
- 1 tsp ginger-garlic paste
- 1 tbsp, Kashmiri red chili powder
- 1 tbsp, crushed coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- ½ tsp, basic garam masala
- 1 cup, of cooking oil
- ¼ tsp, dried fenugreek seeds
- 2 medium-sized tomatoes
- 6-7 pieces of green chilies
For Garnishing:
- 2 tbs coriander leaves/soya leaves
- 1 tsp grated ginger
How to Make Potato Egg Curry?
- Heat the oil in the pot and put fenugreek seeds; let them crackle
- Add onion paste along with ginger garlic paste and a little water
- Cook it for 5 minutes on medium flame
- Add chopped tomatoes and green chilies
- Cook them with onion paste for 2-3 minutes
- Then add red chili powder, turmeric powder, salt,garam masala, Kashmiri red chili powder, and crushed coriander powder
- Allow the onion paste to cook until oil is separated, then put boiled potatoes and peas and roast them with masala
- Pour hot boiled water into the gravy and then bring it to a boil; let it cook for around 20 minutes
- Put boiled eggs into the curry and sprinkle garam masala
- Now add grated ginger and coriander leaves
- Reduce the heat to low-medium and allow to simmer for around 30 minutes
- Transfer to the serving dish
- Aloo Anda curry is ready to serve
- Aloo Anda curry is ready to serve with rice or rotis
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