Ingredients
| Anday (Eggs)[insert a clove in each egg after boiling] | 5 boiled |
| Aloo (Potatoes) | 2 medium |
| Piyaz (Onion) paste | 2 medium |
| Tamater (Tomato) paste | 1 large |
| Pissi laal mirchen (Red chilli powder) | ¾ tsp |
| Lehsan paste (Garlic paste) | ½ tsp |
| Adrak paste (Ginger paste) | ½ tsp |
| Namak (Salt) | 1 tsp |
| Haldi (Turmeric powder) | ¼ tsp |
| Dhaniya powder (Coriander powder) | ½ tsp |
| Zeera powder (Cumin powder) | ½ tsp |
| Garm masala powder (Whole spices powder) | ¼ tsp |
| Sabz mirch (Green chilli) | 1 |
| Sabz dhaniya (Green coriander) | for garnish |
| Oil | almost ½ cup |
Method
Step 1: Fry Piyaz (Onion) paste in almost ½ cup of oil till its colour changes to golden
Step 2: Add Tamater paste (Tomato), Lehsan (Garlic) paste, Adrak (Ginger) paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya powder (Coriander powder), Zeera powder (Cumin powder) and mix till the masala is ready.
Step 3: Add Aloo (Potatoes) and mix for 2 minutes. Add 2 glasses of water, mix, cover, and cook on low flame till Aloo (Potatoes) are tender.
Step 4: Add Anday (Eggs), Garm masala powder (Whole spices powder), Sabz mirch (Green chilli), Sabz dhaniya (Green coriander), mix, cover, and cook on low flame for 3-4 minutes.
Delicious Aloo Anday is ready for you to enjoy.