Anda Aloo Jhola or Egg Curry with the Potatoes

Egg is one such ingredient which comes to rescue when you are out of stock and have no time for groceries. It’s even the best friend for a no pro cooking day. You  simply make any dish in any format and it’s a great dish to enjoy with anything. Ever since we shifted, nothing seems to be falling in place. I know the time would manage a lot of things. But for the time now, blogging has taken a back seat. However, I have not stopped cooking a bit. Cooking the meals fresh has become a real passion for me. They say eating fresh food has altogether a different charm, and ever since the little one has come to our life we learnt so many basics of life. And when I don’t have any time or ingredient, nothing other than Anda Aloo Jhola comes to the rescue.

Speaking about this recipe, it’s a thin curry made with Egg and Potatoes tossed in the Onions, Ginger-Garlic and Tomato gravy and cooked with a sprinkle of Garam Masala. This is served with a bowl of hot rice or rotis. I can eat it umpteen times without any decline in interest. So here goes one more easy peasy recipe for your everyday meal.

Ingredients:

1. Large Eggs – 5
2. Medium sized Potatoes – 3
3. Tomato – 1 medium sized, finely chopped
4. Onion – 1 medium sized, finely chopped
5. Garlic Cloves – 2 large
6. Ginger – 1/2 inch
7. Cumin seeds – 1 tsp
8. Coriander seeds  – 1 tsp
9. Red chilies – 3
10. Bay Leaves – 1
11. Cinnamon Stick – 1
12. Cardamom – 2 pods
13. Mustard Oil – 2 tbsp
14. Turmeric Powder – 1 tsp
15. Salt – according to taste
16. Coriander leaves – for garnishing
17. Green Chilies – 2, slit

Steps of Preparation:

1. Firstly, boil the Eggs and Potatoes in medium high for about 20 mins, until the eggs are hard boiled and potatoes are cooked firmly.

   

2. In the meantime, make a coarse ground paste of coriander seeds, cumin seeds, red chilies, ginger and garlic.

   

   

3. Once Egg and Potatoes are cooled, peel off the egg and potatoes and cut the potatoes to two equal halves.

   

4. Heat a wide bottomed vessel, and add mustard oil to it. Gently fry the boiled eggs and potatoes in separate batches.

   

   

   

5. Once done, to the same oil, add the whole spices like Bay Leaves, Cinnamon and Cardamom and gently toss it for a minute.

   

6. Add the finely chopped onions to the whole spices and cook it till softened and the raw smell goes off.

   

   

7. Next, when the onions are cooked, add the coarsely ground paste and cook it till the oil oozes out of the mixture.

   

   

8. Then add the turmeric and salt and saute.

   

9. The tomatoes are added later to the mixture and cooked till the oil oozes out.

   

   

10. 2 cups of water is further added and brought to a boil. Then add the potatoes and egg and cook it for 2 mins. I didn’t let it shimmer a lot as I wanted a very thin gravy.

    

    

11. Finally, add the coriander leaves and green chilies.

    

Once done serve it hot with Roti or Rice and a simple Raita makes a wholesome platter.