Boiled Eggs and Potato Recipe

 Ingredients:

For Boiling Eggs and Potatoes:

• 4 eggs
• 3 medium-sized potatoes, peeled and cut into quarters
• Water for boiling
• Salt to taste

For Curry:

• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Boiling Eggs and Potatoes:

1. Boil Eggs:

   • Place the eggs in a saucepan and cover them with water.
   • Add a pinch of salt to the water.
   • Bring the water to a boil, then reduce the heat to simmer and cook for 10-12 minutes.
   • Once done, transfer the eggs to a bowl of cold water to cool. Peel the eggs once they are cool enough to handle.

2. Boil Potatoes:

   • In a separate pot, add the quartered potatoes and cover them with water.
   • Add salt to the water.
   • Boil the potatoes until they are fork-tender but not overly mushy (about 10-15 minutes).
   • Drain the water and set the boiled potatoes aside.

Prepare the Curry:

3. Sauté Onions:

   • In a large pan, heat oil over medium heat. Add chopped onions and sauté until they become golden brown.

4. Add Tomatoes and Spices:

   • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
   • Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.

5. Add Spices:

   • Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well.

6. Cook the Masala:

   • Cook the masala on low heat for 5-7 minutes, stirring occasionally, until the oil separates from the masala.

7. Add Boiled Eggs and Potatoes:

   • Gently add the boiled eggs and boiled potatoes to the masala. Coat them with the spice mixture.

8. Add Water:

   • Add enough water to form a curry consistency. Adjust the salt if needed.

9. Simmer:

   • Cover the pan and let the curry simmer for 10-15 minutes on low heat, allowing the flavors to meld.

10. Garnish and Serve:

• Garnish the Aloo Anda Salan with fresh coriander leaves.
• Serve it hot with steamed rice or roti.

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