Anda Aloo Jhola: Authentic Odia Egg and Potato Curry Recipe
55 minutes
1354 reads
About Anda Aloo Jhola: Authentic Odia Egg and Potato Curry Recipe
Discover the comforting warmth of Anda Aloo Jhola, a cherished Odia egg and potato curry perfect for a satisfying lunch or dinner. This traditional recipe features tender boiled eggs and potatoes simmered in a flavorful gravy, infused with aromatic spices and a hint of home-style charm.The unique blend of spices creates a depth of flavor that's both simple and unforgettable. Anda Aloo Jhola is a testament to Odia culinary heritage, offering a taste of tradition with every bite. This easy-to-follow recipe makes it perfect for both novice and experienced cooks.Serve this hearty curry with steamed rice or roti for a complete and authentic Odia meal. Prepare to be transported to the heart of Odisha with each spoonful of this delicious and soulful dish.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
For the Curry
- 1 large Onion finely grated
- 3 medium Tomatoes pureed
- 1 tbsp Ginger-Garlic Paste
- 1 Chili finely chopped, green
- 0.5 tsp Turmeric Powder haldi
- 1 tsp Chili Powder red
- 1 tbsp Garam Masala
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 3 tbsp Vegetable Oil
- 1 tbsp Panch Phoron panch photan (five-spice blend)
- Salt to taste
- 2 cup Water
Instructions
Prepare the Potatoes and Eggs
- Heat 1.5 tbsp oil in a non-stick pan. Add the boiled potatoes and fry until lightly golden. Set aside.
- Heat 1 tbsp oil in the same pan. Add the boiled eggs and cook until lightly golden brown. Set aside.
Sauté Aromatics and Spices
- Heat the remaining oil in the pan. Add the Panch Phoron and sauté briefly until fragrant.
- Add the ginger-garlic paste and grated onion. Cook until the onions soften and turn translucent, about 5 minutes.
- Stir in the pureed tomatoes and green chili. Cook until the raw smell disappears and the tomatoes have thickened slightly.
- Add the turmeric powder, red chili powder, and garam masala. Cook for 3-4 minutes, stirring constantly, to prevent burning.
Simmer and Finish
- Pour in 2 cups of water. Bring the mixture to a boil, then reduce the heat to a simmer.
- Once the sauce has reduced by about half, add the fried potatoes. Cook until the potatoes are heated through and well incorporated into the sauce.
- Add the fried eggs and salt to taste. Simmer for another 2 minutes to allow the flavors to meld.
Serve
- Serve hot with steamed rice or roti.
Recipe Notes
Expert Tips for the Best Anda Aloo Jhola
- For extra flavor, you can add a pinch of asafoetida (hing) along with the panch phoron.
- Adjust the amount of red chili powder to your preferred spice level.
- If you like a thicker gravy, reduce the simmering time or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken.
- Garnish with fresh cilantro before serving for added freshness and visual appeal.
Related Posts You May Like
-
-
-
-
-
-
Spicy Indian Egg Curry Recipe (Anda Curry)
1207 reads
Recipe Nutrition
Calories: 177kcalCarbohydrates: 7gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gFiber: 1gSugar: 2g
Soma Pradhan
Articles: 41
4 Comments
Leave a Reply
You must be logged in to post a comment.
Looks so appetizing! Thank you for posting.
This looks amazing! Thanks for sharing.
Hey soma…nice recipe. Can you share the recipe of panch poran too.
This is perfect! Can’t wait to taste it.