Egg Curry with Potatoes (Anda Aloo), Lahori-Style
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Ingredients
- 6 eggs
- 400 g potatoes, peeled and diced
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 400 g chopped tomatoes
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 305 kcal
- Protein
- 14.8 g
- Carbohydrate
- 23.3 g
- of which sugars
- 6.4 g
- Fat
- 15.5 g
- of which saturates
- 3.3 g
- Fibre
- 4.2 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the eggs in a pan of cold water, bring to the boil and cook for 9 minutes, then cool under cold water, peel and set aside.
- 2
Boil the potatoes separately for 10 minutes until just tender, then drain.
- 3
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 4
Stir in the chopped tomatoes, ground turmeric and chilli powder and cook for 10 minutes until thickened.
- 5
Add the potatoes and halved eggs, spoon the sauce over and simmer gently for 6 minutes to heat through.
- 6
Scatter with the fresh coriander and serve with rice or chapatis.
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