Anda Aloo Curry: Delicious Egg and Potato Curry Recipe
30 minutes
1087 reads
About Anda Aloo Curry: Delicious Egg and Potato Curry Recipe
Indulge in the rich flavors of Anda Aloo Curry, a classic North Indian dish featuring perfectly boiled eggs and potatoes simmered in a fragrant, spiced gravy. This easy-to-make recipe is perfect for a comforting weeknight meal or a special occasion.The combination of tender eggs, hearty potatoes, and aromatic spices creates a truly satisfying culinary experience. Serve this flavorful curry with fluffy rice, naan, roti, or your favorite bread for a complete and delicious meal.This Anda Aloo recipe is quick to prepare, making it ideal for busy weeknights. The simple yet effective spicing elevates this humble dish to something truly special.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Boiled Eggs and Potatoes
For the Curry
- 1 tbsp Vegetable Oil
- 1 tsp Fenugreek Seeds methi dana
- 1 medium Onion roughly chopped
- 2 medium Tomatoes roughly chopped
- 2 Chilies finely chopped (adjust to your spice preference), green
- 1 tsp Ginger-Garlic Paste
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder dhania
- 0.5 tsp Garam Masala
- 0.5 tsp Turmeric Powder haldi
- Coriander for garnishing
Instructions
Prepare the Eggs and Potatoes
- Boil the eggs until hard-boiled. Peel and set aside.
- Boil the potatoes until tender. Peel and cube them.
Make the Curry Paste
- In a blender, combine the onion, tomatoes, ginger-garlic paste, and green chilies. Blend into a smooth paste.
Sauté the Spices
- Heat the oil in a pan or wok over medium heat. Add the fenugreek seeds and sauté until they crackle and turn dark brown.
Cook the Paste
- Add the onion-tomato paste to the pan and cook for 5 minutes, stirring frequently, until the raw smell disappears.
Add Spices and Simmer
- Stir in the red chili powder, coriander powder, garam masala, and turmeric powder. Mix well and cook for another 2-3 minutes, or until the oil starts separating from the spices.
Add Water and Salt
- Add 1 cup of water, bring to a boil, and then add salt to taste.
Combine and Finish
- Gently add the boiled eggs and potatoes to the simmering curry. Cover the pan and cook for 5 minutes on low heat.
Serve
- Transfer the Anda Aloo Curry to a serving bowl. Garnish with fresh coriander leaves. Serve hot with rice, roti, or naan.
Recipe Notes
Expert Tips for the Perfect Anda Aloo Curry
- For extra flavor, add a pinch of asafoetida (hing) along with the fenugreek seeds.
- Adjust the amount of green chilies according to your preferred level of spiciness.
- If you prefer a thicker gravy, simmer the curry for a few more minutes uncovered.
- For a richer flavor, use ghee instead of vegetable oil.
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Recipe Nutrition
Calories: 480kcalCarbohydrates: 22gProtein: 15gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 9.9gMonounsaturated Fat: 19.8gSodium: 1710mgFiber: 3gSugar: 4g
Simran Sayyed
Articles: 34
4 Comments
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I’m excited to make this at home!
Wow, this looks fantastic!
This looks incredible! Thank you.
Looks so yummy! Excited to make it.