Looking for a quick and easy dinner idea that doesn’t skimp on flavour? This Aloo Anda Curry (Potato Egg Curry) is the ultimate comfort food. A popular North Indian staple, it features tender boiled eggs and potatoes simmered in a rich, spiced onion-tomato gravy.
I’ve made this version in a pressure cooker, making it the perfect ‘one-pot’ solution for busy weeknights when you want a soulful meal without a long wait. Whether you’re a beginner or a seasoned...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel the hard-boiled eggs and make small slits with a knife to allow the spices to penetrate.
Grind the onions, ginger, and garlic into a smooth paste.
Blend the tomatoes and green chillies into a fresh puree.
Heat the oil in a pressure cooker and add the bay leaf, cinnamon stick, and cumin seeds. Let them sizzle and release their aroma.
Add the onion-ginger-garlic paste along with salt. Sauté on medium heat until the paste turns golden brown.
Add the tomato-chilli puree. Cook this mixture until the moisture evaporates, and the oil starts to separate from the masala.
Add the turmeric, chilli powder, coriander powder, cumin powder, and kasuri methi. Add a splash of water to prevent the dry spices from burning and roast for 2 minutes.
Add the cubed potatoes and toss them in the masala for 3-4 minutes to coat them well.
Add the eggs and water. Close the lid and cook for 2 whistles on medium-high heat. Let the pressure release naturally.
Open the lid, sprinkle garam masala and fresh coriander. Stir gently so the eggs don't break.
Serve hot.
Follow the same steps in a heavy-bottomed pan or kadhai.
After adding the eggs and water, cover with a tight lid and simmer on low-medium heat for 15 minutes or until the potatoes are fork-tender.
Adding warm water instead of cold keeps the cooking process steady and ensures a smoother texture.
Let the curry sit for 5 minutes after cooking; the flavours settle, and the oil rises beautifully on the top.
For extra texture, lightly fry the boiled eggs in a little oil and turmeric before adding them to the curry.
Can I make this curry without a pressure cooker?
Yes. Use a pan or a kadhai, and follow the open-pot method. Simmer on low to medium heat until the potatoes are fork-tender.
What can I serve with Aloo Anda Curry?
This curry pairs perfectly with steamed rice, hot buttery rotis, or even parathas.
Can I make this curry spicier?
Yes, you can increase the quantity of green chillies or add more Kashmiri red chilli powder to suit your spice preference.
Can I prepare this curry in advance?
Yes, this curry tastes even better the next day as the flavours deepen. Store it in an airtight container in the refrigerator.
Can I skip the eggs for a vegetarian version?
Yes, you can skip the eggs and add more potatoes or even paneer for a vegetarian version.
Can I skip the potatoes?
Yes. Just omit the potatoes and reduce the water by half a cup to keep the gravy rich.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
