Aloo anday (egg and potato curry)
A comforting Pakistani home curry of boiled eggs and soft potatoes in a tomato masala.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Free-range eggs8 eggs
- White potatoes600 g
- Brown onions200 g
- Chopped tomatoes (tin)1 tin
- Garlic3 cloves
- Fresh ginger½ piece
- Basmati rice300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Boil the eggs for 9 minutes, cool in cold water and peel. Put the rice on to cook following the pack instructions.8 eggs300 g basmati rice
- Chop the onion. Heat 2 tablespoons of oil in a large pan over a medium heat and fry it for 8 minutes until golden. Grate in the garlic and ginger, add 2 tablespoons of curry powder and stir for 1 minute.200 g brown onions3 cloves garlic½ piece fresh ginger
- Peel the potatoes and cut into 2 cm dice. Add with the chopped tomatoes and 400 ml of water. Simmer for 20 minutes, until the potatoes are soft. Season with salt.600 g white potatoes1 tin chopped tomatoes
- Score the eggs lightly with a knife so they take up the sauce and add them for the last 5 minutes. Serve with the rice.
Fry the peeled eggs in a little oil with a pinch of turmeric first. They take on the colour and flavour.
Something wrong with this recipe? Tell us and we'll fix it.
Your rating teaches the planner what you like.