Easy Scrambled Egg & Potato Curry (Aloo Anda Curry)
25 minutes
988 reads
About Easy Scrambled Egg & Potato Curry (Aloo Anda Curry)
Craving a flavorful curry that's both quick and easy? This Scrambled Egg and Potato Curry (Aloo Anda Curry) is a weeknight wonder, ready in under 30 minutes! It's a budget-friendly dish perfect for a simple dinner or a satisfying weekend brunch.Imagine tender potatoes and fluffy scrambled eggs bathed in a rich, savory curry sauce, bursting with aromatic spices. This kid-friendly recipe is incredibly versatile and a fantastic way to transform leftover potatoes into a culinary masterpiece.Experience the comforting warmth and vibrant flavors of this Aloo Anda Curry – a dish that's sure to become a new family favorite.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Proteins
- 2 Eggs
Spices
- 1/4 tsp Garam Masala
- 1/4 tsp Cumin Seeds
- 1/4 tsp Coriander
- 1/2 tsp Turmeric Powder
- 1/4 tsp Chili Powder optional
- 1 tsp Salt or to taste
Instructions
- Peel the potatoes and thinly slice them into roundels. This helps them cook evenly in the curry.
- Heat the oil in a pan over medium heat. Add the chopped onions and sauté until softened and translucent. This builds a flavor base for the curry.
- Add the chopped tomatoes and sauté until they break down and become mushy. This creates a rich, flavorful sauce.
- Add the garam masala, cumin seeds, coriander, turmeric powder, chili powder (if using), and salt. Sauté for a minute until fragrant. This blooms the spices and enhances their flavor.
- Add the sliced potatoes and fry on high heat for about 5 minutes, stirring frequently. This helps to slightly brown the potatoes and adds texture.
- Crack the eggs directly into the pan with the potatoes. Gently scramble the eggs with a spatula, ensuring they are cooked through but still light and fluffy.
- If you prefer a saucier curry, add a splash of water and cook for a couple of minutes. This creates a light gravy that coats the potatoes and eggs.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Don't overcrowd the pan when searing the chicken. This will ensure even browning.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 218kcalCarbohydrates: 31gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 109mgSodium: 55mgPotassium: 803mgFiber: 4gSugar: 4gVitamin A: 516IUVitamin C: 36mgCalcium: 49mgIron: 2mg
Akum Raj Jamir
Articles: 153
3 Comments
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Absolutely delicious! Thanks for sharing.
This looks amazing! Thanks for sharing.
This looks amazing! Thanks for sharing.