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
Servings: 2 Servings
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Ingredients
- ⅓ cup (85 ml) oil
- 1 (110 g) medium onion finely diced
- 3-4 cloves of garlic chopped or minced
- 2 (180 g) small tomatoes chopped
- salt to taste
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder or to taste
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 2 (450 g) medium potatoes chopped into equal sized chunks
- 4 eggs
- A small handful of chopped coriander
Instructions
- Heat the oil in a pot. Once well heated, add the chopped onions. Stir continuously to avoid burning or uneven browning
- Once the onions are light gold, add the garlic and cumin seeds. Stir these in for a few moments
- Add the chopped tomatoes and all the remaining spices
- 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
- Allow this to cook for a few minutes. Once most of the water has dried out, take off the lid.
- 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.
- 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
- 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)
- Once your potatoes are tender, turn off the heat and stir in the coriander
- 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
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