Aloo Anday
آلو انڈے
Aloo anday is what many Pakistani homes cook when the fridge is nearly empty: a few eggs, a couple of potatoes, an onion and a tomato. It still tastes like proper food. The trick is to brown the onions well and to let the masala cook until the oil separates before anything else goes in.
- ⏱ Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Put the eggs in a pan of cold water, bring to a boil and cook for 10 minutes. Move them to cold water, then peel and make 3–4 shallow slits in each so the masala can get in.
Heat the oil in a over medium heat. Fry the onions, stirring often, for 8–10 minutes until evenly golden brown.
Add the ginger and garlic paste and stir for a minute. Add the tomatoes, chili powder, turmeric, coriander powder and salt. Do the for 5–7 minutes, adding a tablespoon of water whenever it sticks, until the tomatoes melt and the oil separates.
Add the potatoes and stir for 2 minutes so every piece is coated in masala.
Pour in the water and bring to a boil. Cover and simmer on low heat for about 15 minutes, until a knife slides easily into the potatoes.
Add the eggs and simmer uncovered for 5 minutes, spooning the gravy over them, until it thickens to your liking. Sprinkle in the garam masala.
Finish with green chilies and coriander, and serve with roti, naan or rice.
Kitchen notes
For a deeper colour and better grip, fry the peeled eggs in a little hot oil with a pinch of turmeric and chili until blistered before adding them.
Pale onions make a pale, sweetish curry. Take them to an even golden brown, but not dark.
A pantry curry that still feels like a meal
Eggs and potatoes are always in the kitchen, which is exactly why this curry is so common in Pakistani homes. It’s filling, cheap and ready in under an hour, and it reheats well for lunch the next day.
Getting the masala right
The order matters. Onions first, browned properly. Then ginger and garlic, briefly. Then the tomatoes and powdered spices, cooked down until the oil shows at the edges. Only then do the potatoes and water go in. Skip the and the curry tastes of raw spice no matter how long it simmers afterwards.
Serving
Aloo anday is usually eaten with fresh roti or chapati, but it’s just as good with plain rice and a simple salad of sliced onion, cucumber and lemon.
Storing and reheating
Keep it in the fridge for up to 2 days. Reheat gently with a splash of water. The eggs can turn rubbery if boiled hard again.
Variations
- Anda curry without potatoes: make the same masala with 1 cup of water and simmer the eggs in it for 8 to 10 minutes.
- Aloo anday with peas: a handful of green peas added with the eggs makes it a little more filling.
- Lahori style: add a teaspoon of crushed between your palms at the end for extra aroma.
Questions people ask
How thick should the gravy be?
It's up to you. Some families like it loose to soak into rice, others thick to scoop with roti. Add water or simmer longer to adjust.
Can I skip the potatoes?
Yes. Make the masala the same way, add 1 cup of water instead of 2, and simmer the eggs in it for 8–10 minutes.
How do I stop the potatoes from breaking?
Cut them into large cubes and stir gently once the water is in. Waxy potatoes hold their shape better than floury ones.
Nutrition (estimate, per serving)
- Calories
- 330
- Protein
- 13 g
- Fat
- 21 g
- Carbs
- 23 g
