Easy Egg and Potato Curry (Aloo Anday ka Salan)
An extremely quick and Easy Egg and Potato Curry. This Aloo(potato) Anday(egg) ka Salan(curry), goes well with pulao or Paratha!
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♦Preptime: 10 min ♦Cook time:20 min ♦Serves 4
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Eggs, boiled | 8 | |
| Potatoes, peeled and chopped | 2 large | |
| Red onion (chopped very finely) | 1 large | |
| Tomatoes (blended fresh to a puree) | 2 large | |
| Ginger-garlic paste | 1 Tbsp | |
| Green chillies (left whole) | 8 small size | |
| Coriander powder | 1 1/2 Tbsp | |
| Red chilli powder, divided | 2 tsp | |
| Turmeric powder | 1/2 tsp | |
| Garam Masala powder | 1/2- 3/4 tsp | |
| Chopped fresh coriander leaves | 4 Tbsp | |
| Oil, divided | 4 Tbsp | |
| Salt(or to taste) | 1 tsp |
Method:
- Boil the eggs(8Nos). Boil the chopped potato(2large) separately with salt till tender in just enough water.
- Peel the cooked eggs.
- Make a paste of chili powder(1tsp) and 1 tsp water. Roll 7 of the boiled eggs in this and set aside.
- Chop up the remaining boiled egg finely and set it aside for later.
- 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.
- In a separate non-stick Kadai/wok, heat the remaining oil(3Tbsp).
- Add the finely chopped onion(1large) and saute for around 2 minutes, till softened.
- Add the Ginger-garlic paste(1Tbsp) and continue to saute till no longer raw.
- Next, add the pureed tomatoes(2Nos) and cook till the oil separates and the color deepens (about 3 minutes).
- Add coriander powder(1 1/2tsp), chilli powder(1tsp) , turmeric powder(1/2tsp) and salt to taste . Cook briefly in the sauce.
- Add the chopped-up egg now, followed by the boiled potato. Toss well in the curry sauce. Cook for about 2 minutes on low flame.
- Now, add the fried egg and toss gently.
- 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.
- Open and add Garam Masala and chopped coriander.
Easy Egg and Potato Curry (Aloo Anday ka Salan)
Notes:
- 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.
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