Aloo Anday is a traditional Pakistani dish. This dish is a great side-dish and good in breakfast too. A great take on scrambled eggs with potatoes. Leftovers can be used as filling in sandwiches. If you like eggs, you will enjoy this Aloo Anday recipe. Moreover, this recipe needs less chopping and comes together in 25 minutes including all the preparation.
3 medium size potatoes, chopped 1/4 inch thick
1 onion, chopped
4 tbsp of vegetable oil
1 tbsp of red chili powder
¼ tsp of turmeric powder (optional)
1 tsp of salt
1 medium size fresh tomato, chopped
1/2 cup of water
½ tsp of garam masala
Fresh coriander, chopped
1- Add vegetable oil in heavy bottom pan and preheat it on medium heat. Add chopped onions in it and cook them until they get golden in color. Add a splash of water to prevent them from over cooking.
2- Add salt, red chili powder and turmeric powder. Stir it for 1 to 2 minutes. Add chopped tomatoes and ¼ cup of water. Stir and close the lid. Let tomatoes to fully cook. Keep an eye on them. After they softened try to break down a bit with the back of your spoon. Add garam masala in it and stir it well.
3- As tomatoes fully cooked the mixture will start separating from oil. At this stage add chopped up potatoes and stir well. Cook them for about 2 minutes and add remaining water in it. Close the lid and let the mixture comes to a boil. Once it comes to a boil let it simmer for about 5 minutes on low heat.
4- Now break eggs and add them in the pot. Mix them well gently. Close the lid and let them cook for about 3 to 5 minutes until they fully cooked through , but keep an eye on them. At last add chopped fresh coriander and Serve.