Aloo Anda Gravy


  • Piyaz (onion) – 1 small
  • Sabz mirchen (green chillies): 2
  • Tamater (tomatoes): 2 medium
  • Pani (water): ½ cup
  • Oil: ½ cup
  • Zeera (cumin seeds): ½ tsp
  • Pani (water): ¼ cup
  • Pissi laal mirchen (red chilli powder): 1¼ tsp
  • Namak (salt): ¾ tsp
  • Haldi (turmeric powder): ¼ tsp
  • Zardy ka rung (yellow food colour): 1-2 pinches
  • Anday (eggs): 4 [boiled, cut Egg white in two and separate yolks]
  • Aloo (potatoes): 2 [boiled]
  • Pani (Water): 1 glass
  • Sabz mirchen (green chillies): 2
  • Qasoori methi: 1 tsp
  • Garm masala (whole spices) powder: ¼ tsp


Step 1: Blend Piyaz (Onion), Sabz mirchen (Green chillies) and Tamater (Tomatoes) with ½ cup of water in a blender.

Step 2: Add Zeera (Cumin seeds) in Oil and mix for 5-8 seconds. Add Tomato paste, mix and cook till oil separates.

Step 3: Add ¼ cup of Pani (Water) and mix well. Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), and Zardy ka rung (Yellow food colour), mix and cook till the oil separates.

Step 4: Add boiled Anday (Eggs, only white part), and Aloo (Potatoes) in masala, mix and cook at medium-low flame for 1 minute.

Step 5: Add Pani (Water), mix, cover and cook at low flame for 5-6 minutes.

Step 6: Add Sabz mirchen (Green chillies), Qasoori methi, Garm masala (Whole spices) powder, Anday ki zardi (Egg yolks), mix and cook at low flame for 1 minute.

Serve with hot Chapati.