Aloo egg curry | Potato egg curry | Aloo anda curry recipe


Potato egg curry | Aloo anda curry

Try making the Aloo egg curry by parveen for your family today. The step-by-step guidance provided by parveen will help you master the Aloo egg curry. The delicious flavours hidden in the Aloo egg curry will make it a hit amongst both children and adults. The humble and simple Aloo egg curry is the perfect dish to make for those days when you are feeling lazy and can’t understand what to make. But don’t be fooled by the simplicity of the Aloo egg curry because this dish hides some of the most amazing and tantalizing flavours you will ever come across. Get your family involved in the cooking process of the Aloo egg curry and enjoy a lovely day cooking and spending time with your family-a perfect Sunday afternoon activity to do for the entire family (if I may say so). Food cooked with love has a different taste altogether and when the entire family is involved in the cooking, the whole process of making Aloo egg curry will be so much more enjoyable.
Prep time
Cook time
Total time

Ingredients (240 ml cup used)

  • 4 eggs (or anda)
  • 1 to 1 ½ tbsp. oil
  • ½ tsp cumin (or jeera)
  • 2 to 3 green cardamoms (elaichi) (optional)
  • 1 ½ cup onions (3 medium onions)
  • ¾ cup tomatoes (1 large)
  • 1 ½ tsp ginger garlic paste
  • 1/8 tsp turmeric
  • salt as needed
  • 1 tsp garam masala
  • ½ to ¾ tsp red chili powder
  • 3 to 4 potatoes (or medium size aloo)
  • 2 tbsps coriander leaves
  • ½ tsp coriander powder or garam masala

How to make the recipe

  1. Boil eggs and remove the shells. Pierce them with a fork or a knife randomly. Set aside.
  2. Heat a pan with oil, add cumin and cardamoms and allow to sizzle,
  3. Add onions and fry until golden, fry ginger garlic until the raw smell is gone.
  4. Add tomatoes, salt and turmeric. Fry until they turn soft and mushy.
  5. Add the chili powder and masala powder. Stir and fry for 1 to 2 minutes.
  6. Add potatoes and fry for 2 to 3 minutes.
  7. Add water enough to cook the potatoes. Cover and simmer until the aloo is done.
  8. Add eggs and cook covered until the gravy thickens. Add more water to make more gravy or evaporate the moisture to make a dry curry.
  9. Add chopped coriander leaves and coriander powder.
  10. Cover and switch off.

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