Aloo Anday (Potato and Boiled Egg Curry with Cumin and Green Chilli)
Tender potatoes and turmeric-crisped boiled eggs in a light, cumin-scented tomato gravy. It is a budget-friendly lunch that comes together with pantry staples and goes well with roti or rice.
Ingredients
Equipment: Medium pot with lid, deep wide pan or karahi, small frying pan, slotted spoon
Method
Place the eggs in a pot, cover with cold water and bring to a boil. Reduce the heat and simmer for 10 minutes for firm yolks.
Move the eggs to a bowl of cold water for 5 minutes, then peel them. Use a small knife to make 3 shallow slits in each egg so the masala can cling to it.
Heat 1 tbsp oil in a small frying pan over medium heat. Stir in 1/4 tsp turmeric and a pinch of salt, add the eggs and turn them for 2 to 3 minutes until golden and lightly blistered. Set aside.
Heat the remaining 4 tbsp oil in a deep pan over medium heat. Add the cumin and nigella seeds and let them sizzle for 20 seconds until fragrant.
Add the onion and fry for 7 minutes, stirring often, until soft and light golden. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
Add the tomatoes, 1 tsp salt, the remaining 1/2 tsp turmeric, chilli powder and coriander. Cook for 8 minutes, mashing the tomatoes with your spoon, until the mixture turns into a thick paste and oil separates at the edges.
Add the potatoes and stir for 2 minutes to coat them in the masala. Pour in the hot water, add the green chillies and bring to a boil.
Cover, reduce the heat to low and cook for 15 to 18 minutes until a knife slides easily into the potatoes and the gravy has thickened slightly.
Nestle the fried eggs into the gravy, spoon some gravy over them and simmer uncovered for 5 minutes. Sprinkle with garam masala and half the coriander, then turn off the heat.
Rest for 3 minutes, then top with the remaining coriander and serve hot.
Cooking tips
- Cut the potatoes to the same size so they cook evenly. Leave a few pieces slightly smaller if you like some to break down and thicken the gravy.
- Do not skip frying the eggs in turmeric. The light crust keeps them from turning rubbery and helps them hold the masala.
- For a thicker gravy, press a few potato chunks against the side of the pan with the back of a spoon during the last 5 minutes.
- Use hot water, not cold, when adding liquid so the curry keeps a steady simmer and the potatoes cook evenly.
Substitutions
- Replace the nigella seeds with a pinch of fennel seeds or leave them out.
- Use 1 tsp crushed dried red chillies instead of chilli powder for more heat and texture.
- Swap the ginger-garlic paste for 1 tsp each of freshly grated ginger and minced garlic.
- Use canned chopped tomatoes (200 g) if fresh ones are pale or out of season.
Serve with
"Serve with hot roti, paratha or plain steamed rice, with sliced onion, lemon wedges and a side of raita or cucumber salad."
Storage
"Cool completely and store in an airtight container in the fridge for up to 2 days. The eggs are best eaten within that time."
Reheating
"Reheat gently in a covered pan over low heat with a splash of water until steaming hot throughout. Avoid boiling hard, which toughens the eggs."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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