Dailywala anda aloo curry

Well Sunday ho ya Moday roz khao Ande!! So here I get the recipe of “Dailywala anda aloo curry” for you this Monday. After a long time today- A Monday...This Monday has been so relaxing and rejuvenating. I didn’t cook since morning, but planning to cook for dinner. So before I enter my Kingdom, I thought of sharing this egg curry recipe that could be seen as a viable option for that quick Monday cooking that brings together both health and taste. “Dailywala anda aloo curry” is simple and spicy gravy made with the regular masalas for that super-fast cooking session.

Dailywala anda aloo curry

Serves: 2 persons

Ingredients:

Eggs- 4 (boiled and peeled)

Potatoes (small) - 2 (cut into thin slices)

Onion (small) - 2 (finely chopped)

Tomato (small) - 2 (finely chopped)

Ginger-garlic paste- ½ tbsp

Coriander powder- 1 tbsp

Cumin powder- 3 tsp

Chili powder- 1 tbsp + ½ tbsp

Turmeric powder- ½ tsp

Salt to taste

Oil- 1 tbsp

Ghee- 2 tsp.

Water as required

Procedure:

Heat ghee in a pan and fry the boiled eggs till golden brown on all the sides.  Strain and keep it aside. Then take ½ tbsp. oil and fry the potatoes well till done and the keep it aside. Then heat 1 tbsp. oil in the pan, add onions and cook till they turn translucent. After that add ginger-garlic paste and sauté it well till the raw smell disappears.

 Then add tomatoes, coriander powder, cumin powder, turmeric powder and chili powder. Fry it well, drizzle the pan with some water, cover and cook the masalas till oil oozes from the sides of the masala. Add salt and water (do use hot water) as per your desired gravy consistency. Give it a boil, then reduce the flame and continue cooking for another 5-8 minutes. Finally add the fried eggs and potatoes. Simmer it for another 2 minutes and it is ready to be served.

Dailywala anda aloo curry tastes best with rotis or Khichidi.

Notes:

Frying the eggs is optional.

Frying the eggs with ghee gives it a nice flavor.