ALOO ANDAY RECIPE | ALOO ANDA BHUJIA RECIPE | EGG POTATO RECIPE

#alooanda #alooanday #alooandayrecipe
Aloo Anday Recipe | Aloo Anda Bhujia Recipe | Egg Potato Recipe | Aloo Anday Recipe | Aloo Anday Ka Salan | Aloo Anday Ka Salan | Aloo Anday Ki Bhujia | How To Make Aloo Anday | How To Make Aloo Anday Bhujia
Ingredients:
1/2 cup oil
2 medium onions, sliced
4-5 cloves garlic, chopped
2 medium tomatoes, sliced
2-3 green chilies
1 tsp each of salt, chili powder, chili flakes, coriander powder, cumin seeds, and turmeric powder
1 tsp garam masala
1 tsp dried fenugreek leaves (methi)
500 grams potatoes, cubed
1/2 cup water
4 eggs
Chopped chili and coriander leaves for garnish
Instructions:
1. Heat 1/2 cup oil in a pan over medium heat. Add sliced onions and fry until they turn golden brown.
2. Add chopped garlic and continue frying for 1-2 minutes on low heat until fragrant.
3. Stir in sliced tomatoes and cook for 2-3 minutes on medium heat until they soften.
4. Add green chilies, salt, chili powder, chili flakes, coriander powder, cumin seeds, turmeric powder, garam masala, and dried fenugreek leaves (methi). Cook for 8 minutes on medium heat, stirring occasionally.
5. Add cubed potatoes to the pan and stir well to coat them with the spices. Cook for 5 minutes on high heat, stirring occasionally.
6. Pour in 1/2 cup water, cover the pan with a lid, and let it cook for 15 minutes or until the potatoes are tender, stirring occasionally.
7. Once the potatoes are cooked, uncover the pan and give the mixture a good stir.
8. Make space in the pan for the eggs. Crack the eggs into the spaces, one at a time, ensuring they are evenly distributed.
9. Cover the pan and let the eggs cook for about a minute until the whites are set but the yolks are still runny.
10. Garnish with chopped chili and coriander leaves.
11. Serve hot with rice or bread. Enjoy your flavorful potato and egg curry!
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