Potato and scrambled egg/Allo anday Recipe

 

Ingredients:

• 4 eggs
• 2 medium-sized potatoes, peeled and diced
• 1 onion, finely chopped
• 1 tomato, chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• Cooking oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat.

2. Add chopped onions and sauté until they become golden brown.

3. Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw smell disappears.

4. Add diced potatoes to the pan. Cook until the potatoes are slightly golden and partially cooked.

5. Add chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook until the tomatoes are soft and the oil starts to separate from the masala.

6. Create small wells in the masala and crack the eggs into them.

7. Cover the pan and let the eggs cook to your desired level of doneness. You can keep the yolk runny or cook it through depending on your preference.

8. Garnish with fresh coriander leaves.

9. Serve the Aloo Anda hot with roti, naan, or rice.