Egg-Potato/Anda-Aloo Curry
#week2of5
This curry is versatile and can be served with roti varieties or for rice.
Egg-Potato/Anda-Aloo Curry
#week2of5
This curry is versatile and can be served with roti varieties or for rice.
Open in Cookpad AppSteps
- 1
Boil the eggs adding salt for 10-12 minutes. Keep it covered for some time. Deshell and make slits on each of them. Set aside.
- 2
Heat oil in pan, add cinnamon and cloves followed by fennel powder.
- 3
Now add onions immediately and saute till golden brown. Then add ginger garlic paste and saute till raw smell disappears.
- 4
Next add tomatoes and salt. Cook till mushy.
- 5
Add turmeric and red chilli powder. Mix and cook well for 10-15 minutes.
- 6
Meanwhile take coconut cashews and poppy seeds in a blender. Grind to fine paste adding little water. Set aside.
- 7
Add coriander powder in the blender and take half of the cooked tomato onion gravy and grind without adding water.
- 8
Add potatoes and the ground mixture along with the washed water. Cover and cook till it boils and potatoes are soft.
- 9
Now add the coconut paste and coriander leaves,mix well. Drop the eggs and after it boils switch off the stove.
- 10
Serve with steamed rice or roti.
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