Egg Potato Curry / Aloo Anday ka salan

Egg potato curry s
Yields: 1 Serving Difficulty: Medium Prep Time: 15 Mins Cook Time: 25 Mins Total Time: 40 Mins

This Egg potato curry salan is one of the common South Asia cuisines. It is the simplest method to prepare aloo anday ki curry/ egg potato curry. Garnish some chopped dhania on it. Serve it with boiled white rice, brown rice beside rice, serve it with homemade roti.  Enjoy this delicious egg and potato curry salan with salad.


0/16 Ingredients
Adjust Servings


0/14 Instructions
  • Cut Potato 1/2 kg in large pieces and dip in the water.
  • Peel and cut the (3 medium) onion.
  • Cut the tomato and wash (5) green chili.
  • Blend onion, garlic, ginger, green chili, and tomato all together with one cup of water very well.
  • Put a pan on the flame with one cup of cooking oil (1 cup).
  • Heat oil and add the blended mixture in it.
  • Stire the mixture on medium flame.
  • When the water becomes dry oil will appear.
  • Now add all spices one by one.
  • Add a little water and stir for 5minute.
  • Now add the potato and stir very well until to oil appears.
  • Now add 1-liter water and cover the pan for 10 minutes.
  • When the potato becomes soft, add boiled Eggs.
  • Now sprinkle the allspice powder,3 whole Green Chili and coriander leaves on the curry and simmers for 2 minutes.