Aloo Anda Curry
A comforting and hearty North Indian curry featuring soft boiled eggs and tender potatoes simmered in a rich, spiced tomato and onion gravy. Perfect for a satisfying weeknight meal with roti or rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Boil Eggs & Potatoes
- b.Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes to hard-boil. Drain and place in cold water.
- c.In a separate pot, boil the potato cubes in salted water for 10-15 minutes until fork-tender. Drain.
- d.Once cool enough to handle, peel the eggs and potatoes. Gently prick the eggs all over with a fork to help them absorb the gravy.
- 2
Step 2
- a.Sauté Eggs & Potatoes
- b.Heat 2 tbsp of oil in a wide pan or kadai over medium-high heat.
- c.Add the boiled potato cubes and sauté for 4-5 minutes until they develop golden-brown spots. Remove from the pan and set aside.
- d.In the same pan, add the pricked eggs. Sauté for 2-3 minutes until they have a light golden, slightly blistered skin. Remove and set aside with the potatoes.
- 3
Step 3
- a.Prepare the Masala
- b.In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
- d.Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Gravy Base
- b.Lower the heat and add the dry spice powders: turmeric, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast them.
- c.Immediately add the tomato puree and salt. Mix well.
- d.Cook this masala, stirring occasionally, for 6-8 minutes until it thickens and you see oil separating from the sides of the pan.
- 5
Step 5
- a.Simmer the Curry
- b.Pour in 375 ml of hot water, stirring to combine everything and scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
- c.Carefully slide in the sautéed potatoes and eggs.
- d.Crush the Kasuri Methi between your palms and sprinkle it into the gravy. Stir gently.
- e.Reduce the heat to low, cover the pan, and let the curry simmer for 10 minutes for the flavors to meld.
- 6
Step 6
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala and most of the fresh coriander leaves.
- c.Let the curry rest, covered, for 5 minutes before serving.
- d.Garnish with the remaining coriander leaves and serve hot with roti, naan, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pricking the boiled eggs with a fork prevents them from bursting while sautéing and helps them soak up the gravy.
- 2For a richer flavor, use ghee instead of vegetable oil.
- 3Sautéing the boiled eggs and potatoes before adding them to the gravy gives them a wonderful texture and prevents them from becoming mushy.
- 4For a thicker gravy, you can mash one or two potato cubes and mix them into the curry.
- 5Always crush Kasuri Methi (dried fenugreek leaves) between your palms before adding to release its maximum aroma and flavor.
Adapt it for your goals.
Creamier Version
For a richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or cashew paste at the end of cooking.
Add VegetablesAdd Vegetables
Incorporate green peas or carrots along with the potatoes for added nutrition and texture. Add them to the gravy before simmering.
Paneer VariationPaneer Variation
Replace the eggs with 250g of cubed paneer. Lightly pan-fry the paneer cubes until golden before adding them to the gravy.
Spicier KickSpicier Kick
Increase the amount of green chilies or red chili powder. You can also add a pinch of black pepper along with the garam masala.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Provides Sustained Energy
The complex carbohydrates from potatoes provide a steady release of energy, keeping you full and energized for longer periods.
Rich in Vitamins and Minerals
This dish is a good source of various nutrients, including Vitamin D and B12 from eggs, potassium from potatoes, and antioxidants from tomatoes and spices.
Frequently asked questions
One serving of Aloo Anda Curry contains approximately 350-450 calories, depending on the amount of oil used and the size of the potatoes and eggs.