Easy Peasy Aaloo Anday (Potato Egg Curry)

To make Easy Peasy Aaloo Anday, start by blending an onion and a medium tomato into a fine paste. Heat oil in a pan and add zeera until it sputters. Then, add the onion-tomato puree along with garlic, ginger, and all the dry spices. Fry this mixture until the oil separates. Next, add boiled eggs and mix well, followed by water to achieve your desired consistency. Let it simmer, then mash the boiled potato and add it to the curry. Finally, sprinkle garam masala and coriander leaves on top for added flavor.

No, Easy Peasy Aaloo Anday contains boiled eggs, making it unsuitable for strict vegetarians. However, you can substitute the eggs with tofu or chickpeas for a vegetarian-friendly version while still enjoying the delicious flavors of the curry.

To store leftover Easy Peasy Aaloo Anday, let it cool to room temperature and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to maintain the desired consistency, as the curry may thicken in the fridge.

Easy Peasy Aaloo Anday pairs wonderfully with steamed rice, naan, or roti. You can also serve it with a side of cucumber salad or yogurt to balance the spices and enhance the meal experience.

If you don't have certain spices on hand for Easy Peasy Aaloo Anday, you can substitute red chili powder with paprika for a milder flavor. Instead of coriander powder, you can use garam masala, though it will change the flavor profile slightly. For turmeric, you can omit it if you prefer, but it does add a lovely color and health benefits to the dish.