An extremely quick and Easy Egg and Potato Curry. This Aloo(potato) Anday(egg) ka Salan(curry), goes well with pulao or Paratha!
Easy Egg and Potato Curry (Aloo Anday ka Salan)
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:20min ♦Yield:4Servings.
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Easy Egg and Potato Curry (Aloo Anday ka Salan)
Description
A comforting Pakistani-style classic that transforms humble pantry staples into a vibrant, hearty meal. This version features tender potatoes and golden, chili-fried eggs simmered in a luscious tomato-onion gravy. The secret to its signature texture lies in a unique step: stirring a finely minced boiled egg directly into the sauce to create a rich, velvety consistency. Simple, aromatic, and deeply satisfying, it’s the perfect partner for warm parathas or a fragrant pulao.
Ingredients:
Instructions
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Boil the eggs(8Nos). Boil the chopped potato(2large) separately with salt till tender in just enough water.
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Peel the cooked eggs.
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Make a paste of chili powder(1tsp) and 1 tsp water. Roll 7 of the boiled eggs in this and set aside.
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Chop up the remaining boiled egg finely and set it aside for later.
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Heat oil(1Tbsp) in a non-stick pan and fry the chili eggs. Keep tossing the pan till the eggs are lightly fried all over.
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In a separate non-stick Kadai/wok, heat the remaining oil(3Tbsp).
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Add the finely chopped onion(1large) and saute for around 2 minutes, till softened.
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Add the Ginger-garlic paste(1Tbsp) and continue to saute till no longer raw.
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Next, add the pureed tomatoes(2Nos) and cook till the oil separates and the color deepens (about 3 minutes).
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Add coriander powder(1 1/2tsp), chilli powder(1tsp) , turmeric powder(1/2tsp) and salt to taste . Cook briefly in the sauce.
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Add the chopped-up egg now, followed by the boiled potato. Toss well in the curry sauce. Cook for about 2 minutes on a low flame.
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Now, add the fried egg and toss gently.
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Add about 3/4 cup of water and bring to a boil. Add the whole green chilies (8Nos), cover the pan, and simmer for 7 minutes.
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Open and add Garam Masala and chopped coriander.
Note
- The type of Garam Masala used here is North Indian style Garam Masala. Use other varieties for a different flavour.
- To boil eggs: put eggs in a saucepan. Cover with water and bring to a strong boil. Immediately switch off the flame after covering. Time it for 10 minutes. Pour out the water, shake the pan to crack the eggs a little. Cover with cool water and wait 5 minutes before peeling. You can also put them in a small pressure cooker and cook for 3 steam whistles (larger pressure cookers need only hear 1 steam).
- Key Ingredients: Egg, Potato, Tomato, Onion, Ginger, Garlic, Green Chilli, Coriander leaves, Spices, Oil, Salt.
