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We hope you got insight from reading it, now let’s go back to egg-potato/anda-aloo curry recipe. To make egg-potato/anda-aloo curry you need 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Egg-Potato/Anda-Aloo Curry:
- Use 8 eggs
- Provide 2 potatoes (diced)
- Use 4 onions (chopped)
- Take 4 tomato (chopped)
- Provide 2 tspn ginger garlic paste
- Prepare 2 tsp fennel powder
- Take 1 1/2 tsp red chilli powder
- Prepare 2 tsp coriander powder
- Get 1/2 tsp urmeric powder
- Take 2 cinnamon sticks
- You need 2 cloves
- You need 5 tbspn oil
- Use 3 tbspn coriander leaves
- Use To taste salt
- Provide To grind
- Take 1 cup grated coconut
- You need 1 tsp kasa kasa/poppy seeds
- Prepare 5 cashews (whole)
Instructions to make Egg-Potato/Anda-Aloo Curry:
- 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.
- Heat oil in pan, add cinnamon and cloves followed by fennel powder.
- Now add onions immediately and saute till golden brown. Then add ginger garlic paste and saute till raw smell disappears.
- Next add tomatoes and salt. Cook till mushy.
- Add turmeric and red chilli powder. Mix and cook well for 10-15 minutes.
- Meanwhile take coconut cashews and poppy seeds in a blender. Grind to fine paste adding little water. Set aside.
- Add coriander powder in the blender and take half of the cooked tomato onion gravy and grind without adding water.
- Add potatoes and the ground mixture along with the washed water. Cover and cook till it boils and potatoes are soft.
- Now add the coconut paste and coriander leaves,mix well. Drop the eggs and after it boils switch off the stove.
- Serve with steamed rice or roti.
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