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.

White chicken Karahai

 Ingredients:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 1 cup cream
• 2 large onions, finely sliced
• 2 tomatoes, chopped
• 1/4 cup cooking oil or ghee
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon white pepper powder
• 1 teaspoon garam masala
• 1 teaspoon fenugreek leaves (kasuri methi), crushed
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a large mixing bowl, combine yogurt, cream, ginger-garlic paste, cumin seeds, coriander powder, white pepper powder, and salt. Mix well to form a marinade.

2. Add chicken pieces to the marinade, making sure each piece is well coated. Cover and let it marinate for at least 2 hours, or preferably overnight in the refrigerator.

3. Heat oil or ghee in a karahi or a deep pan. Add sliced onions and sauté until golden brown.

4. Add chopped tomatoes and cook until they become soft and the oil starts to separate.

5. Add marinated chicken along with the marinade to the pan. Cook on medium heat until the chicken is fully cooked and the oil starts to separate.

6. Sprinkle garam masala and crushed fenugreek leaves over the chicken. Mix well and cook for an additional 5-7 minutes.

7. Garnish with fresh coriander leaves and serve hot with naan or rice.

8. This White Chicken Karahi is known for its creamy texture and rich flavor. Adjust the spices according to your taste preferences. Enjoy your delicious homemade dish!