Aloo Anday


Anday (Eggs)[insert a clove in each egg after boiling]5 boiled
Aloo (Potatoes)2 medium
Piyaz (Onion) paste2 medium
Tamater (Tomato) paste1 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
Oilalmost ½ cup


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.