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Anday Aloo ka Salan, Egg Potato Curry
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Anday Aloo ka Salan, Egg Potato Curry

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Anday Aloo ka Salan, Egg Potato Curry

There are days when I feel like cooking a lot! I sort out vegetables, boil beans to freeze, cook in bulk, bake bread, make a couple of halwas to freeze. In short, I go nuts cooking!

Then there are days when I dream that food would descend from heaven. Or maybe my husband would feel a sudden flare to cook for me and pamper me. The first one (manna from heaven) never happens, the second option (husband cooking) happens once in a blue moon! Ha!!!

On such days, good old eggs and potatoes come to my rescue. This Anday aloo ka Salan or Egg Potato Curry is, hands down, one curry that everybody eats happily and my active time in the kitchen is minimum too.

Now what’s so special about this rustic looking curry? Well, you shall have to try to know! Or imagine with me … the potatoes soak up all the flavour from spices, tomatoes and onions. The curry has a subtle tangy touch to it because of yogurt and a deeper layer of cardamom. The egg yolks when mingle in the curry make it a totally creamy,rich and finger-licking-good experience.

Next time you are feeling overwhelmed with life, go for this easy peasy Anday Aloo ka Salan. My lunch is sorted, I’m going to go deal with the pile of laundry now.

Ingredients:
2 large potatoes, cut into fours
4 egg, hard boiled
1 medium onion, sliced (1 cup)
2 tomatoes, diced (1+1/2 cup)
1 tablespoon ginger-garlic paste
3/4 cup thick yogurt
2 tablespoons ghee(clarified butter), olive or coconut oil
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon crushed green cardamom
Salt to taste
1/2 teaspoon garam masala (mixed spice blend)
Green chilli peppers and fresh coriander for garnish

This Is What You Do:
Heat oil on medium low heat in a deep pan.

Fry onions till golden brown.

Remove pan from heat.

Scoop out onions. Add fried onions, tomatoes, ginger-garlic paste, salt, red chilli powder, turmeric powder, cumin, powder, coriander powder and yogurt to an electric blender.

Make a smooth puree.

Put the pan back on stove on medium low heat. Add crushed cardamom. Saute for a few seconds. Add the tomato-onion puree.

Cook for 6-7 minutes or till the paste thickens, gets deeper in colour and liquid is sufficiently reduced. This step is important or you will taste raw tomatoes in the finished curry.

Add potatoes and 2 cups of water. Cover the pan and let simmer on medium low heat till potatoes are done.

If the curry has gone too thick, add a little more water to get the consistency you like.

Cut boiled eggs into halves, add to the curry. Cook another couple of minutes.

Garnish with a sprinkle of garam masala (optional), fresh herbs and green chilli peppers.

Serve hot with rice or any flatbread.

Serves 4

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