Boiled Potato Egg Curry (Alo Anda Curry)

Ingredients

• 4 eggs
• 7 small potatoes ( 242g)
• 1 cup chopped onion
• 1 cup chopped tomato
• 1 cup chopped cilantro
• 1 tbsp olive oil or any vegetable oil
• 1/2 tsp ground turmeric
• 1/2 tsp curry powder
• 1/2 tsp cumin seeds
• 1/2 tsp kashmiri red chili powder
• salt (as per taste)
• 2 cloves of garlic crushed
• 1 tsp minced ginger
• 1 cup water
• 2 cup water

Instructions

1. 1

   Boil potatoes and egg for 12-15 minutes or until potatoes are fork-tender.

2. 2

   Once the eggs and potatoes are boiled, let them cool for 5 minutes before peeling.

3. 3

   Peel each egg and potato separately, cut them in half, and set them aside.

4. 4

   Heat oil in a deep non-stick pan over medium heat. Add cumin seed and let it fry for a minute.

5. 5

   Add onions and fry for 2-3 minutes or until they brown a bit.

6. 6

   After that, add ginger, garlic, turmeric, Kashmiri chili powder, curry powder, and salt.

7. 7

   Combine everything well and cook it for 2-3 minutes. Then add tomato to the pan.

8. 8

   Mix everything well and add water to the pan. Bring it to a boil. Once the gravy thickens, turn off the heat and let it cool down.

9. 9

   Transfer the gravy mixture to a blender and blend for 15-20 seconds until you achieve a smooth sauce.

10. 10

    Add sauce to the pan and boil it with 2 cups of water. Let it cook on medium-high heat for 5 minutes.

11. 11

    Then, add boiled potatoes to the pan and cook for a few more minutes.

12. 12

    Next, add boiled egg and combine everything well. Let it cook for an additional 3-5 minutes on medium-high heat.

13. 13

    Season with salt. Finally, add chopped cilantro and serve hot with rice or naan bread.