Aloo Anday Ki Bhujia (Potato Egg Curry)

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Aloo Anday Ki Bhujia (Potato Egg Curry)

Aloo Anday Ki Bhujia (Potato Egg Curry)

This Aloo Anday ki Bhujia/Bhurji is a simple recipe, 1-pot vegan fried egg and potato curry recipe made with fixings you probably have close by. Fast, simple, and ideal for supper or breakfast!

Aloo Anday is Potato Eggs cooked in a fiery, delightful and straightforward curry. This simple to make dish is soothing, satisfying and solid. Serve it over plain steamed rice, enhanced rice like cumin rice, Turmeric rice or with flatbreads like roti, Naan and parathas. It likewise works out in a good way for delicate margarine toasted pav or bread. This Aloo Anday is protein pressed and makes for an extraordinary feast whenever. You can likewise make it ahead and refrigerate for as long as 2 days.

Aloo means potatoes and Anday to eggs. Potato and eggs are a match made in the paradise, be it in a curry, biryani or in a bhurji (scramble), they taste flavorful together. This recipe can be made to a dry dish or a sauce with salan. I make this potato egg curry very much like some other Indian curry. So the recipe utilizes storage room staples likes flavors, onions, tomatoes and spices.

Ingredients

   20 mins : 4 servings

  • 2 little onions
  • 3 little tomatoes
  • 2 medium potatoes
  • 3-4 eggs
  • 3 green stew cleave
  • 2 green stew glue
  • New coriander
  • flavors
  • salt according to taste
  • 1 tsp cumin seeds
  • 1 tsp red pepper
  • 1 tsp dark pepper
  • 1/4 tsp turmeric powder
  • Oil as requires

Instructions

  1. Cut onions and potatoes
  2. Heat 2 tablespoons oil in a hot skillet. Add ½ teaspoon cumin seeds and 3 green cardamoms. On the off chance that you don’t have green cardamoms you might skip yet we love the flavors.
  3. At the point when the flavors start to sizzle, add 1½ cup finely slashed onions and saute until brilliant.
  4. Add 1½ teaspoon ginger garlic glue and sear until the crude smell goes off, for about a moment.
  5. Add ¾ cup slashed tomatoes, ⅓ teaspoon salt and ⅛ teaspoon turmeric. Saute until tomatoes turn delicate and mix well with onions. Add ½ to ¾ red bean stew powder and 1 teaspoon garam masala powder. In the event that you need hot curry, you might add more red bean stew powder.
  6. Blend and sear until the crude smell of bean stew powder goes off. This takes around 1 to 2 minutes.
  7. While the tomatoes fry, you can wash and strip 3 to 4 aloo/potato. Solid shape them to wanted size.
  8. Add them to the dish.
  9. Blend and broil for around 2 to 3 minutes.
  10. Cover and cook on a low fire till the potatoes are fork delicate. Continue to in the middle between. A sluggish cooked curry tastes better, so on the off chance that you have time cook on a low fire.
  11. At the point when the potatoes are cooked, add bubbled eggs and mix. You can likewise broil the eggs in a teaspoon of hot ghee. At the point when the eggs are rankled add them to the curry. In any case, ensure you wipe off and prick the eggs with a fork before you fry to forestall splatters.
  12. Add coriander leaves or kasuri methi. Trial and change salt and add more garam masala assuming that you like. I like to add somewhat here. This is discretionary, yet makes the curry delightful.
  13. Mix well. Cover and stew till aloo anday arrives at an ideal consistency. To make more sauce, you might have to add more water and stew. You can likewise add minimal thick coconut milk and switch off. To make a dry curry, simply dissipate the water by cooking further. Present with plain rice, roti or any enhanced rice.
Important Tips and Notes:

Such a direct recipe requires no tips fundamentally, yet there are a couple of things I might want to make reference to:

  • Tip #1: It’s ideal assuming the potatoes are passed on to cook in their own juices without adding any water. That is the reason I normally make it in a nonstick container and cook over low intensity. All things considered, assuming that you feel that your potatoes are adhering to the base (burner heat shifts, container fluctuate, potatoes differ, and so forth), then go ahead and include water as important to assist them with cooking equitably.
  • Tip #2: My mystery to making this recipe taste great is salting both the potatoes and the eggs, rather than simply the potatoes. This makes a decent and even taste.
  • Tip #3: You might change the quantity of potatoes and eggs relying upon inclination, yet remember that you’ll need to appropriately change the salt and flavors.

Notes:
Your cooking time will change contingent upon the size of your cubed potatoes. I as a rule slash them slender so they can cook rapidly.

Nutrition Information:
  • Calories: 330kcal,
  • Carbohydrates: 25g,
  • Protein: 11g,
  • Fat: 21g,
  • Saturated Fat: 3g,
  • Cholesterol: 246mg,
  • Sodium: 879mg,
  • Potassium: 680mg,
  • Fiber: 3g,
  • Sugar: 3g,
  • Vitamin A: 826IU,
  • Vitamin C: 14mg,
  • Calcium: 73mg,
  • Iron: 3mg
Thank You!

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