Aloo Anday
Aloo anday is a comforting Pakistani recipe made with potatoes and eggs simmered in a rich, spiced gravy. Perfect with roti or rice, it's a warm, home-style meal that's easy to prepare.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 50 ml Oil
- 6 Eggs
- 2 Onion
- 3 Potatoes
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Cumin Seeds
- 3 Tomatoes
- 1 tsp Chilli Powder
- 1/2 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 handful Coriander
- 200 ml Water
Instructions
- 1
Add the oil to a pan and heat it up on medium flame until it's hot.
- 2
Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften and turn golden.
- 3
Add the cumin seeds, ginger paste, and garlic paste. Sauté everything together for a minute or two until fragrant.
- 4
Add the chopped tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they break down and become soft.
- 5
Add the diced potatoes and cook for 4 to 5 minutes on medium heat, mixing well so they are coated in the tomato mixture.
- 6
Add the chilli powder, salt, and turmeric powder. Stir well and cook for another 3 to 4 minutes so the spices blend and release their aroma.
- 7
Add water, cover the pan with a lid, and let it cook for 6 to 8 minutes on medium heat until the potatoes are tender.
- 8
Crack the eggs directly into the pan or add beaten eggs, and cook for 3 to 4 minutes until the eggs are set to your liking.
- 9
Garnish with freshly chopped coriander and serve hot.