Recipe: Anday Aaloo

Anday Aaloo.

You can have Anday Aaloo using 16 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Anday Aaloo

1. 1/3 cup of vegetable oil.
2. Pinch of Methi/Fenugreek Seeds.
3. 2 of small-medium sized Onions.
4. 1 tbsp of Ginger Paste.
5. 1 tbsp of Garlic Paste.
6. 1 1/2 tsp of Salt.
7. 1 1/2 tsp of Red Chilli Powder.
8. 1 tsp of Turmeric Powder.
9. 1 of Tomato.
10. 2 of Medium Potatoes.
11. 1 sprig of Curry Leaves.
12. 4-5 of Green Chillies.
13. 1/2 cup of Cilantro chopped.
14. of Juice of ½ a Lemon.
15. 6 of boiled eggs.
16. of Additional oil for frying the eggs.

Anday Aaloo instructions

1. Take a medium sized stock pot and put it on the stove at medium-high heat. Pour in your oil; it should coat the base of the pot. If it does not then add more, remember we can get rid of it later..
2. When the oil is hot toss in your fenugreek seeds, let them sizzle for a minute and then add your finely chopped onions..
3. When the onions become translucent then add your garlic and ginger pastes and let it cook for another minute or so.
4. Add the dry spices and cook for another few minutes till the mix starts to come together and the oil rise to the top.
5. Now it is tomato time, add it in, and cook until it becomes part of the onion paste and once again – you guessed it – the oil rise to the top..
6. While the tomato is cooking away peel and chop your potatoes like so (see below) and cilantro. Leave the green chillies whole..
7. Taste the spice mix. In this case I’the say it should taste at least twice as strong as you would like your curry to be..
8. If you want a curry with a smooth consistency then blitz the mix in a blender now along with a little water..
9. Add your potatoes, give it a quick stir and then add two cups of hot water, the curry leaves, and the green chillies..
10. Bring it to a boil, then drop the heat and leave it to simmer for 15-20 minutes depending on how quickly your potatoes cook..
11. Now put about an inch of oil in a frying pan – preferably one for which you can locate a similarly sized lid. Heat the oil and when it is nice and hot then gingerly and from a distance put in your eggs. Spluttering will ensue..
12. Cover it up and let it do it's thing for two minutes, then lift the lid, use tongs to rotate the eggs, cover it up and cook for another two minutes. Keep doing this until most of the surface area of the egg is golden brown. Then remove from the pan and keep aside..
13. Check potatoes for doneness. If you want to really intensify the flavours then turn the heat up and cook till the infamous oil rise again, add the cilantro, lemon juice, and any additional water to thin the curry out..
14. Add the egg, Adjust seasonings. Enjoy !.

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