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Aloo anday
آلو انڈے (aloo anday): Punjabi home curry of boiled eggs and potatoes in a thin tomato-onion shorba
Ask almost anyone who grew up in a Punjabi household in Pakistan what was cooked at the end of the month, when the meat money had run out, and aloo anday will come up with real affection. Halved hard-boiled eggs and chunks of potato sit in a loose, brick-red shorba of browned onion and tomato, thin enough to soak into a chapati and rice alike, with a cut green chilli on top. It is a weeknight and Sunday-brunch dish rather than a guest dish, and children tend to love it. Where it goes wrong is in the masala: if the onions and tomatoes are not fried until the oil separates, the gravy tastes raw and watery however long it simmers. Chef's tip: score the peeled eggs lightly with a knife and fry them in the masala for a minute before the water goes in, so they take on colour and flavour.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the curry
- 6 eggs
- 14 oz potatoespeeled and cut into 4 cm chunks
- 4 tbsp vegetable oil
- 2 onionsfinely sliced
- 1 tbsp ginger-garlic paste
- 3 tomatoeschopped
- 1 ¼ tsp salt
- 1 tsp red chilli powder
- 1 /2 tsp ground turmeric
- 1 ½ tsp ground coriander
- 2 cups water
- 1 /2 tsp garam masala
- 2 green chilliesslit
To serve
- 2 tbsp fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Lower 6 eggs into a pan of boiling water and boil for 10 minutes, then move them to cold water; peel when cool and make 3–4 shallow cuts down the side of each.
10 minStep 2: Heat 4 tbsp vegetable oil in a wide pan over a medium heat and fry 2 onions for 7–8 minutes, stirring, until evenly golden brown.
8 minStep 3: Add 1 tbsp ginger-garlic paste and stir for a minute until the raw smell goes.
1 minStep 4: Add 3 tomatoes, 1 ¼ tsp salt, 1 tsp red chilli powder, 1 /2 tsp ground turmeric and 1 ½ tsp ground coriander, then cook, stirring and splashing in a little water if it catches, for 6–8 minutes until the tomatoes melt and the oil shines at the edges.
8 minStep 5: Add the eggs and 14 oz potatoes and turn them in the masala for 2 minutes so they are coated and lightly coloured.
2 minStep 6: Pour in 2 cups water, bring to the boil, then cover and simmer on a low heat for about 15 minutes, until a knife slides easily into the potatoes and the gravy has thickened slightly.
15 minStep 7: Stir in 1 /2 tsp garam masala and 2 green chillies, simmer for 2 minutes more, then scatter with 2 tbsp fresh coriander and serve with chapati or plain rice.
2 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 13 g
- Carbs
- 22 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo anday take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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