Aloo anda is the dish that saves my day more times than I can count. When the fridge is nearly empty and everyone is hungry, there are always a few potatoes and some eggs in the kitchen. Twenty minutes later, there is a warm bowl of aloo anday ki bhujia on the table with hot parathas, and nobody even asks what else there is.
My version is simple and homely. Potatoes are boiled and cut into cubes, then cooked in a light masala of onion, tomato, turmeric and red chilli. Whisked eggs go in at the end and are gently scrambled until soft and fluffy, so they coat the potatoes in little golden curds. Fresh green chillies and coriander finish it off.
For a heavier breakfast spread, serve it with my spicy aloo paratha or keep it light with plain roti.
Why You’ll Love Aloo Anda
- Pantry ingredients: potatoes, eggs and basic spices.
- Quick: ready in about 20 minutes with boiled potatoes.
- Breakfast, lunch or dinner: it works any time of day.
- Soft and comforting: fluffy egg curds with tender potato in every bite.
Ingredients You Need
Potatoes: boiled until just tender, then peeled and cubed.
Eggs: whisked with a pinch of salt.
Masala: onion, tomato, ginger garlic paste, turmeric, red chilli powder, crushed red chilli, cumin seeds and salt.
To finish: sliced green chillies and fresh coriander.
My Tips for the Best Aloo Anda
- Don’t over-boil the potatoes. They should hold their shape when cubed, not turn mushy.
- Cook the masala first. Let the tomatoes soften and the oil separate slightly before adding potatoes.
- Add eggs on low heat. Pour them over the potatoes, wait a few seconds, then stir gently. This keeps the egg soft and fluffy.
- Don’t overcook the eggs. Take the pan off the heat as soon as they set; they keep cooking from the heat of the potatoes.
- Use leftover boiled potatoes from the fridge for an even faster version.
What to Serve With Aloo Anda
Hot paratha or roti is the classic choice. A cup of doodh patti chai and a little mint raita on the side make it a complete Pakistani breakfast.
Aloo Anda Bhurji (Potato and Egg Sabzi)
Ingredients
Method
- Heat oil in a pan and add cumin seeds. When they sizzle, add the onion and fry until soft and light golden.
- Add ginger garlic paste and fry for 30 seconds. Add tomato, turmeric, red chilli powder, crushed red chilli and salt. Cook for 3 to 4 minutes until the tomato is soft.
- Add the potato cubes and toss gently to coat in the masala. Cook for 2 to 3 minutes.
- Lower the heat and pour the whisked eggs over the potatoes. Leave for 20 seconds, then stir gently until the eggs set into soft curds.
- Add green chillies and coriander, mix once and turn off the heat. Serve hot with paratha or roti.
Notes
Frequently Asked Questions
Can I use raw potatoes instead of boiled?
Yes. Cut them into small cubes and cook them covered in the masala with a splash of water for 10 to 12 minutes until tender, then add the eggs.
How do I keep the eggs soft?
Add the eggs on low heat and stir gently only after they start to set. Remove from heat as soon as they are cooked.
Can I make it without tomatoes?
Yes. Many families make aloo anda with just onion and spices. It is a little drier but just as tasty.
How many eggs should I use?
I use 3 eggs for 3 medium potatoes. Add one more egg if you want it more eggy.
Can I pack it for lunch?
Yes. It keeps well in a lunch box with paratha or roti. Eat it within the day.
