Aloo Anday (Potatoes and Scrambled Eggs)
Updated January 16, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 medium red potatoes (1 ¼ pounds)
3 tablespoons ghee or vegetable oil
1 teaspoon garlic paste or finely grated garlic
½ teaspoon ginger paste or finely grated ginger, plus slivers for garnish
1 medium Spanish or other sweet onion, finely chopped
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons Kashmiri red chile powder or other ground red chile
3 green Thai chiles, stemmed and finely chopped
3 medium plum tomatoes, coarsely chopped
2 teaspoons fine sea salt
7 large eggs
2 tablespoons chopped cilantro, for garnish
1 teaspoon garam masala, for garnish
Chapati, pita, naan or rice, for serving
Nutritional analysis per serving (4 to 6 servings)
29 grams carbs; 217 milligrams cholesterol; 284 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 4 grams fiber; 662 milligrams sodium; 12 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside.
- Step 2
Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
- Step 3
Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
- Step 4
Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
- Step 5
Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.
Private Notes
Comments
Looks delicious, but I think the phrase “medium saucepan” is too vague for this recipe, makes me hesitant to try it. With just a 1/2 cup of water getting added in step 4, seems like pan diameter is crucial to success. Without it, I foresee much burning in my future. Would love a size range like, say, 8-10 inches, or whatever. Or even just the writer saying, “I always make in my x-inch saucepan” would be helpful.
I usually halve or third this if cooking for myself and use a 10" cast-iron skillet. I've tried it in 2 and 3 quart pots and those just never work as well for some reason. 1. Cook the onion before the ginger/garlic to prevent burning. (General cooking advice.) 2. Toast the whole spices and grind to whatever fineness you like before adding. 3. Cut the potatoes into smaller cubes, lay between damp paper towels, and microwave for a minute or two before adding to speed up cooking time.
Fellow vegans: I replaced the egg with crumbled tofu and it came out great! I halved the recipe, used oil instead of ghee, half a red onion (that's what I had on hand), and two tomatoes since I like my dishes to have a bit of gravy. Didn't have chilis on hand, but 1 tsp of Kashmiri chili powder still gave it a kick. Extremely tasty and came together easily with pantry ingredients. Will be making again.
Delicious meal for dinner and leftovers for breakfast. One warning--when wet ginger and garlic paste hit the hot ghee I had a splattery, buttery mess all over my stove and cabinets. Be prepared to cover it with a splatter screen or lid.
Comfort food - made interesting! Thank you NYT for bringing recipes like this to us!
I cooked the recipe mostly as directed left out the chillies. I used 1tsp of Kashmiri chilli powder and 1 tsp of smoked paprika as i didn’t want to it to be too hot. Had a nice zing without being ovewhelming. I cooked the eggs separately and served them with the potatoes rather than in the potatoes. This was a great dish ~ easy to follow and the family loved it.