Aloo Egg Curry or Potato Egg Curry is a delicious Bengali spicy egg curry which taste amazing with pulao, roti or naan bread. This is not only easy to make but taste delicious and great for parties too. Learn how to make Egg and potato curry with step by step pictures and video.
Aloo Egg Curry
Every time I make chapati or idiyappam, this is the curry my family request me to make. It has potatoes and eggs which makes this a wholesome protein packed curry. This not only taste great with roti, appam, it goes perfect with steamed rice. This spicy egg potato curry stays good for long time, so you can make a big batch and store in fridge. Reheat on stove top when serving.
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About Aloo Egg Curry (Anda Aloo)
Aloo egg curry also known as potato egg curry or Aloo anday or aloo anda curry is a popular Bengali curry made with basic spices, onions, tomatoes, ginger and garlic. Aloo means potatoes and anda means egg. So this curry uses everyday ingredients and simple cooking method.
Potatoes and eggs are a great combination, it makes a healthy, wholesome and comforting meal to have on a weekday or family weekend dinner. One of my other favorite combination is this chicken aloo curry. This curry takes less than 30 minutes to make which makes it a perfect busy day meal.
The curry is made with mustard oil, onions, tomatoes, ginger and garlic. It uses basic spices like chilli powder, turmeric and garam masala powder. Once the curry base is made, add in cubed fried potatoes and eggs to make it a filling meal. For even faster preparation, you can boil the eggs a day ahead and store in fridge until you make this curry. The curry stays fresh in fridge up to 3 to 4 days which makes it a great meal prep dish.
The same recipe can be made with egg if you are a vegetarian, you can swap potatoes with cauliflower.
Watch Aloo Egg Curry Video
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Aloo Egg Curry Ingredients
Egg - eggs used in this recipe is hard boiled, I typically boil the eggs for 6 to 8 minutes for making hard boiled eggs. You can boil the eggs a day ahead and store in fridge until ready to make the curry.
Potato - use large potatoes, peeled and cubed for making the curry. Frying the potatoes in oil is optional but it adds so much flavour and taste to the curry.
Onion - use finely chopped onions for making the curry. You can slice onions instead of chopping.
Ginger and garlic - fresh ginger and garlic adds the necessary aroma and flavour to the dish.
Tomato - you can use tomato purée or chopped tomatoes for making the curry.
Whole spices - bay leaf, cumin seeds or cardamom is used for flavouring the curry.
Spice powder - basic spices like chilli powder, turmeric, and garam masala powder is used for flavouring.
Green chillies - I like to use good amount of green chillies left whole in the curry. Chillies cooked in the onion tomato masala.
How to Make Aloo Egg Curry (Stepwise Pictures)
Frying Eggs
1)Boil eggs in water for 6 to 8 minutes. Remove them and dunk in cold water. Let it sit for 10 minutes. Now peel the egg shell and set aside.
Heat mustard oil in a kadai. If you don't want to use mustard oil, you can use regular oil. If you are using mustard oil, heat until it smokes. Now turn off the heat and let it cool down for 5 minutes. This removes the raw smell from the mustard oil.
Now add in a little bit of chilli powder and turmeric powder in oil.
2)Add in boiled eggs in the spiced oil and fry for few seconds.
3)Now the eggs are fried.
4)Remove the fried eggs in a bowl.
Frying potatoes
5)In the remaining oil. Add in peeled and cubed potatoes.
6)Toss the potatoes with the spices. Add salt to the potatoes and mix well.
7)Cover the pan with a lid and cook on medium high heat until potatoes is fried. Once fried, remove the potatoes to a bowl and set aside.
Make Masala Base
8)In the remaining oil, add in bay leaf and let them sizzle.
9)Add in finely chopped onions and mix well.
10)Saute till onion gets golden brown.
11)Add in ginger garlic paste and saute for 2 minutes until the raw smell leaves.
12)Add in pureed tomatoes or finely chopped tomatoes.
13)Add in slit green chillies and mix well.
14)Cook until tomatoes softened and cooks. You can cover the pan with a lid and cook for 8 to 10 minutes.
15)Add in turmeric powder, chilli powder and garam masala powder.
16)Mix the spices into the onion tomato masala. Cook it for 5 more minutes until the masala is done.
Making Aloo Egg Curry
17)Pour water and bring it to a full boil.
18)Add in fried potatoes, fried eggs and mix well.
19)Simmer the curry for 8 to 10 minutes. Add in coriander leaves and mix well. Serve.
Expert tips
- Instead of using chopped onions, you can use sliced onions.
- Store bought tomato purée can be used instead of chopped tomatoes.
- Mustard oil can be substituted with regular oil or ghee.
- You can use cauliflower instead of potatoes.
Serving and Storage
Leftover aloo egg curry can be kept in fridge up to 3 to 4 days. Reheat until it comes to a full boil before serving.
Enjoy aloo egg curry with roti, paratha, idiyappam, rice.
FAQ
What is anda curry?
ANDA means egg in Hindi. ANDA curry means egg curry.
How to make aloo egg curry?
Making aloo egg curry is easy. The curry is made with mustard oil, onions, tomatoes, ginger and garlic. It uses basic spices like chilli powder, turmeric and garam masala powder. Once the curry base is made, add in cubed fried potatoes and eggs to make it a filling meal.
📖 Recipe Card
Aloo Egg Curry Recipe (Anda Aloo)
Equipment
- Cooking pot
Ingredients
For Frying Potatoes & Eggs
- 4 tbsp Mustard Oil
- 4 no Eggs Hard boiled
- 1 tsp Chilli Powder
- ½ tsp Turmeric powder
- 2 no Potato peeled and cubed
For Making Gravy
- 1 no Bay Leaf
- 2 large Onions chopped finely
- 2 tbsp Ginger Garlic Paste
- 2 large Tomatoes chopped finely
- 2 tsp Chilli Powder
- 1 tsp Garam Masala Powder
- 1 tsp Turmeric Powder
- 4 no Green Chillies left whole
- Salt to taste
Instructions
- Heat oil in a pan. Add in boiled eggs, salt and chilli powder. Cook till brown. Remove it to a bowl. Now add in potatoes in the same oil and cover. Cook for 10 mins till brown. Drain and set aside.
- In the same oil, add in bay leaf and mix well. Add in onions and cook till golden. Add in ginger garlic paste and cook till raw smell leaves. In goes tomatoes and cook till mushy. Add n spice powders and mix well. Pour enough water to form a gravy, bring it to a full boil.
- Add in fried eggs and potatoes and water. Bring it to a boil and simmer covered for 10 mins. Serve.
Video
Notes
- Instead of using chopped onions, you can use sliced onions.
- Store bought tomato purée can be used instead of chopped tomatoes.
- Mustard oil can be substituted with regular oil or ghee.
- You can use cauliflower instead of potatoes.
Serving and Storage
Leftover aloo egg curry can be kept in fridge up to 3 to 4 days. Reheat until it comes to a full boil before serving. Enjoy aloo egg curry with roti, paratha, idiyappam, rice.Nutrition
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SoulAwakening
I ventured into the preparation of this recipe and I must say that the result amazed me! I have particular tastes, but I really liked this one a lot. I want to thank the author!