Aloo Anday Ka Salan | Aloo Anda Shorba | Egg and Potato Curry
A delicious, simple and traditional Pakistani lunch - this Aloo Anday recipe is a pure comfort food. Serve with plain white basmati rice
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup oil
- 1 medium onion (finely diced)
- 3-4 cloves of garlic (chopped or minced)
- 2 small tomatoes (chopped)
- salt (to taste)
- 1 tsp coriander powder
- 1 tsp chilli powder (or to taste)
- 1 tsp cumin seeds
- 0.5 tsp turmeric powder
- 2 medium potatoes (chopped into equal sized chunks)
- 4 eggs
- A small handful of chopped coriander
Instructions
- 1
Heat the oil in a pot. Once well heated, add the chopped onions. Stir continuously to avoid burning or uneven browning
- 2
Once the onions are light gold, add the garlic and cumin seeds. Stir these in for a few moments
- 3
Add the chopped tomatoes and all the remaining spices
- 4
Saute the tomatoes and once they have broken down for the most part, add a splash of water, cover with a lid and turn the heat down to low
- 5
Allow this to cook for a few minutes. Once most of the water has dried out, take off the lid.
- 6
At this point, you can either blitz everything in a food processor or continue to add some more water and cook down the masala. By the end of this step, you want a smooth paste with minimal chunks of onion or tomato visible though.
- 7
Once your masala is smooth and ready, add 1.5 cups of water and the potatoes. Cover with a lid and cook on low till the potatoes are tender
- 8
Meanwhile, boil your eggs in a separate pot. 8 minutes was enough for me to get a slightly soft yolk as shown in the images. Halve once done (optional)
- 9
Once your potatoes are tender, turn off the heat and stir in the coriander
- 10
Once you are ready to serve, dish out the curry and place in the halved eggs yolk side up, Optionally, garnish the final piece with more chopped coriander