Aloo egg curry | Potato egg curry | Aloo anda curry
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/8 tsp turmeric
- salt ( as needed)
- 1 tsp ginger garlic paste
- 4 eggs ((or anda))
- 1 to 1 â½ tbsp. oil
- â½ tsp cumin ((or jeera))
- 2 to 3 green cardamoms ((elaichi) (optional))
- 1 cup onions ((3 medium onions))
- â¾ cup tomatoes ((1 large))
- 1 tsp garam masala
- â½ to â¾ tsp red chili powder
- 3 medium size aloo))
- 2 tbsps coriander leaves
- â½ tsp coriander powder (or garam masala)
- Carbohydrate 0.0628918949719638 g
- Cholesterol 0 mg
- Fat 0.00342889422823318 g
- Fiber 0.0127291266155167 g
- Protein 0.0111098838079484 g
- Saturated Fat 0.000874583332646909 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.489447916622708 mg
- Sugar 0.0501627683564471 g
- Trans Fat 0.00138097756329441 g
- Calories 0 calories
[ { "@type": "HowToStep", "text": "Boil eggs and remove the shells. Pierce them with a fork or a knife randomly. Set aside." }, { "@type": "HowToStep", "text": "Heat a pan with oil, add cumin and cardamoms and allow to sizzle," }, { "@type": "HowToStep", "text": "Add onions and fry until golden, fry ginger garlic until the raw smell is gone." }, { "@type": "HowToStep", "text": "Add tomatoes, salt and turmeric. Fry until they turn soft and mushy." }, { "@type": "HowToStep", "text": "Add the chili powder and masala powder. Stir and fry for 1 to 2 minutes." }, { "@type": "HowToStep", "text": "Add potatoes and fry for 2 to 3 minutes." }, { "@type": "HowToStep", "text": "Add water enough to cook the potatoes. Cover and simmer until the aloo is done." }, { "@type": "HowToStep", "text": "Add eggs and cook covered until the gravy thickens. Add more water to make more gravy or evaporate the moisture to make a dry curry." }, { "@type": "HowToStep", "text": "Add chopped coriander leaves and coriander powder." }, { "@type": "HowToStep", "text": "Cover and switch off." } ]
