ALOO ANDAY RECIPE | EGG POTATO RECIPE | ALOO ANDA BHUJIA RECIPE

#alooandayrecipe #eggpotatorecipe #alooanda
Aloo Anday Recipe | Egg Potato Recipe | Aloo Anda Bhujia Recipe | Aloo Anday Recipe | Aloo Anday Ka Salan | Aloo Anday Ka Salan | Aloo Anday Ki Bhujia | How To Make Aloo Anday | How To Make Aloo Anday Bhujia
Ingredients:
1/2 cup oil
2 medium onions, thinly sliced
4-5 cloves garlic, chopped
2 medium tomatoes, thinly sliced
2-3 green chilies, slit
1 teaspoon each of salt, chili powder, chili flakes, coriander powder, cumin seeds, and turmeric powder
1 teaspoon garam masala
1 teaspoon dried fenugreek leaves (methi)
500 grams potatoes, peeled and cubed
1/2 cup water
4 eggs
Chopped chili and coriander leaves for garnish
Instructions:
Preparation:
Peel and cube the potatoes. Slice the onions, tomatoes, and chop the garlic. Slit the green chilies. Gather all the spices and other ingredients.
Frying Onions:
Heat 1/2 cup oil in a pan over medium heat. Add the sliced onions and fry until they turn golden brown, stirring occasionally.
Adding Aromatics:
Add the chopped garlic to the pan and continue frying for 1-2 minutes on low heat until fragrant.
Cooking Tomatoes:
Stir in the sliced tomatoes and cook for 2-3 minutes on medium heat until they soften.
Adding Spices:
Add slit green chilies, salt, chili powder, chili flakes, coriander powder, cumin seeds, turmeric powder, garam masala, and dried fenugreek leaves (methi) to the pan. Mix well and cook for 8 minutes on medium heat, stirring occasionally.
Cooking Potatoes:
Add the cubed potatoes to the pan and stir well to coat them with the spices. Cook for 5 minutes on high heat, stirring occasionally.
Adding Water:
Pour in 1/2 cup water, cover the pan with a lid, and let it cook for 15 minutes or until the potatoes are tender, stirring occasionally.
Preparing Eggs:
Once the potatoes are cooked, uncover the pan and give the mixture a good stir. Create space in the pan for the eggs. Crack the eggs into the spaces, one at a time, ensuring they are evenly distributed.
Cooking Eggs:
Cover the pan and let the eggs cook for about a minute until the whites are set but the yolks are still runny.
Garnishing:
Garnish the potato and egg curry with chopped chili and coriander leaves.
Serving:
Serve hot with rice or bread. Enjoy your flavorful potato and egg curry!
Music by www.bensound.com
License code: WFK0PGL87HLZJF3B
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