A simple an easy recipe for egg and potato lovers. It can be accompanied with any flavoured rice, plain rice, roti or chapati.
Yield / Serves
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4 boiled eggs
4 potatoes boiled and peeled
1 medium size roughly chopped onion
2 medium size roughly chopped tomatoes
2 green chilies
1 teaspoon ginger garlic paste
Salt as per taste
1/3 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon turmeric powder
8nos fenugreek seeds
1/4 cup oil
Some fresh coriander leaves for garnishing
Heat oil in wok, fry eggs till it get crisp from outsides. Transfer it to a plate.
Take all ingredients in grinder jar (onion, tomatoes, ginger garlic paste, green chilies) grind it into fine paste.
In same oil, add fenugreek leaves n let it crackle. When fenugreek change the color into dark brown.
Add prepare paste n cook it for 5min on low blame.
Add red chili powder, coriander powder, garam masala powder and turmeric powder. Mit really well and cook till oil starts floating on all over masala.
Add 1 cup water n bring it to boil. When mixture start boiling add salt n mix it.
Add fried eggs n potatoes in it. Cover the lid n cook for 5min on low medium flame. Switch off the flame.
Transfer anda aloo curry in serving bowl. Garnish coriander leaves on it. Serve this hot with rice n chapati.
Cover the lid when fry eggs.
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