Anday Aloo

Ingredients

• ¼ cup oil
• 1½ sliced onions
• ¾ tomato
• 3-4 garlic cloves
• ¾ tsp red chilli powder
• ⅜ tsp crushed red chilli
• Salt to taste
• ⅜ tsp turmeric powder
• ⅜ tbsp coriander powder
• ⅜ cup water
• 1-2 tsp cumin seeds
• Few whole black peppercorns
• ¾ big black cardamom
• 3-4 medium potatoes · peeled & cubed
• 1½ cups water
• 4-5 boiled eggs
• pinch turmeric powder · for eggs
• 1½ tbsp oil · for eggs
• ¾ tsp kasuri methi · dried fenugreek leaves
• ⅜ tsp garam masala powder

Instructions

1. Step 1, Masala Paste.
2. Heat 1/3 cup oil, add sliced onions and fry until golden brown.
3. Transfer onions to a blender along with 1 tomato, garlic cloves, red chilli powder, crushed red chilli, salt, turmeric powder, coriander powder, and 1/2 cup water. Blend to a smooth paste.
4. Step 2, Curry.
5. In the same oil, add cumin seeds, black peppercorns, and black cardamom.
6. Add the blended masala paste and cook for 2 minutes.
7. Add potatoes and cook for 5 minutes.
8. Pour in 2 cups water, cover, and cook until potatoes are tender.
9. Step 3, Eggs.
10. In another pan, heat 2 tbsp oil, add a pinch of turmeric powder, and lightly fry boiled eggs for 2 minutes.
11. Step 4, Combine.
12. Add fried eggs to the potato mixture, cover, and cook on low flame for 5 minutes until oil separates.
13. Sprinkle kasuri methi and garam masala, mix well, and serve hot with roti or naan.