Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, anday aaloo. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Anday Aaloo is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Anday Aaloo is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook anday aaloo using 16 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Anday Aaloo:
- Make ready 1/3 cup vegetable oil
- Get Pinch Methi/Fenugreek Seeds
- Get 2 small-medium sized Onions
- Get 1 tbsp Ginger Paste
- Make ready 1 tbsp Garlic Paste
- Make ready 1 1/2 tsp Salt
- Get 1 1/2 tsp Red Chilli Powder
- Prepare 1 tsp Turmeric Powder
- Get 1 Tomato
- Prepare 2 Medium Potatoes
- Get 1 sprig Curry Leaves
- Take 4-5 Green Chillies
- Take 1/2 cup Cilantro chopped
- Prepare Juice of ½ a Lemon
- Get 6 boiled eggs
- Get Additional oil for frying the eggs
Steps to make Anday Aaloo:
- Take a medium sized stock pot and put it on the stove at medium-high heat. Pour in your oil; it should coat the base of the pot. If it does not then add more, remember we can get rid of it later.
- When the oil is hot toss in your fenugreek seeds, let them sizzle for a minute and then add your finely chopped onions.
- When the onions become translucent then add your garlic and ginger pastes and let it cook for another minute or so
- Add the dry spices and cook for another few minutes till the mix starts to come together and the oil rise to the top
- Now it is tomato time, add it in, and cook until it becomes part of the onion paste and once again – you guessed it – the oil rise to the top.
- While the tomato is cooking away peel and chop your potatoes like so (see below) and cilantro. Leave the green chillies whole.
- Taste the spice mix. In this case I’the say it should taste at least twice as strong as you would like your curry to be.
- If you want a curry with a smooth consistency then blitz the mix in a blender now along with a little water.
- Add your potatoes, give it a quick stir and then add two cups of hot water, the curry leaves, and the green chillies.
- Bring it to a boil, then drop the heat and leave it to simmer for 15-20 minutes depending on how quickly your potatoes cook.
- Now put about an inch of oil in a frying pan – preferably one for which you can locate a similarly sized lid. Heat the oil and when it is nice and hot then gingerly and from a distance put in your eggs. Spluttering will ensue.
- Cover it up and let it do it's thing for two minutes, then lift the lid, use tongs to rotate the eggs, cover it up and cook for another two minutes. Keep doing this until most of the surface area of the egg is golden brown. Then remove from the pan and keep aside.
- Check potatoes for doneness. If you want to really intensify the flavours then turn the heat up and cook till the infamous oil rise again, add the cilantro, lemon juice, and any additional water to thin the curry out.
- Add the egg, Adjust seasonings. Enjoy !
So that is going to wrap it up with this special food anday aaloo recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
