Potato Egg Curry Recipe – Authentic Indian Aloo Anda Dish

Last Updated on 4 months by Neha Deshmukh

Potato Egg Curry Recipe – Authentic Indian Aloo Anda Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a comforting, flavourful Potato Egg Curry, or Aloo Anda as we call it. It’s the kind of dish my grandmother used to make, and honestly, it just feels like a warm hug in a bowl. It’s perfect for a quick weeknight dinner or a cozy weekend meal. Trust me, you’ll love it!

Why You’ll Love This Recipe

This Aloo Anda is seriously easy to make, even if you’re new to Indian cooking. It’s packed with flavour, thanks to the aromatic spices, and it’s incredibly satisfying. Plus, it’s a great way to use up leftover hard-boiled eggs! It’s a complete meal on its own, but equally delicious with rice or roti.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 1 tbsp oil
• ½ tsp cumin seeds
• 1 onion, finely chopped
• 1 green chilli, slit lengthwise
• ¼ tsp turmeric powder
• ½ tsp Kashmiri chilli powder
• 1 tomato, chopped
• 2 medium potatoes, peeled and chopped
• 3 eggs, hard-boiled and quartered
• Salt to taste
• ¼ tsp garam masala powder
• Fresh coriander leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Kashmiri Chilli Powder: This is key for that beautiful, vibrant red colour. It adds colour without a ton of heat. If you can’t find it, you can substitute with regular chilli powder, but use a little less – maybe about ¼ tsp – and add a pinch of paprika for colour.
• Potato Variety: I prefer using Yukon Gold or red potatoes because they hold their shape well during cooking. But honestly, any potato will work! Just adjust the cooking time depending on the type.
• Spice Levels: Traditionally, this dish has a mild to medium spice level. But Indian cooking is all about personal preference! Feel free to adjust the amount of green chilli and chilli powder to your liking. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick.
• Regional Variations: You’ll find that every family has their own version of Aloo Anda. Some add ginger-garlic paste, others use a touch of yogurt for a creamier texture. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a saucepan over medium heat. Once hot, add the cumin seeds and let them splutter – that’s when you know they’re releasing their flavour!
2. Add the chopped onion and slit green chilli. Sauté until the onions soften and turn golden brown. This usually takes about 5-7 minutes.
3. Stir in the turmeric powder and Kashmiri chilli powder. Cook for another 2 minutes, stirring constantly, so the spices don’t burn.
4. Add the chopped tomato and cook until it breaks down into a pulp. This will take about 5-8 minutes. You want a nice, thick tomato base.
5. Now, add the chopped potatoes and enough water to just cover them. Season with salt. Bring to a simmer.
6. Cover the saucepan and simmer until the potatoes are almost tender – about 10 minutes. You should be able to pierce them easily with a fork.
7. Gently add the quartered hard-boiled eggs. Continue to cook for another 5 minutes, or until the potatoes are fully cooked and the eggs are heated through. Be gentle so the eggs don’t fall apart!
8. Finally, sprinkle with garam masala powder and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. This will steam them instead of browning them.
• If the tomato mixture starts to stick to the bottom of the pan, add a splash of water.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the eggs for cubed tofu, pan-fried until golden brown. It’s surprisingly delicious!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: Add more green chillies or chilli powder for a spicier curry. Or, remove the seeds from the green chilli for a milder flavour.
• Festival Adaptations – Navratri: During Navratri, many people avoid onions and garlic. You can easily make this dish without them – just increase the amount of ginger-garlic paste (if using) and add a pinch of asafoetida (hing) for flavour.

Serving Suggestions

This Aloo Anda is fantastic on its own, but here are a few ideas for serving:

• Serve with steamed rice for a comforting meal.
• Enjoy with roti or chapati for a classic Indian pairing.
• A side of raita (yogurt dip) can help cool down the spice.
• A simple salad adds a refreshing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? While it’s best enjoyed fresh, it tastes great reheated too! The flavours actually meld together even more overnight.
• Can I use a different type of potato? Absolutely! Russet potatoes will work, but they might fall apart a bit more during cooking.
• What is Kashmiri chilli powder and can I substitute it? I mentioned it earlier, but it’s a special chilli powder from Kashmir known for its vibrant colour and mild heat. You can substitute with regular chilli powder and paprika, but it won’t be quite the same.
• How can I adjust the spice level? Easily! Add more or less green chilli and chilli powder to suit your taste.
• Can I make this ahead of time? You can definitely prepare the tomato-onion base ahead of time. Just store it in the fridge and add the potatoes and eggs when you’re ready to cook.

Enjoy making this Aloo Anda! I hope it brings as much comfort and joy to your table as it does to mine. Let me know how it turns out in the comments below!