Make Ahead

Ami's Aloo Anday

by:
March 15, 2017
4.5
2 Ratings
Ami's Aloo Anday
Photo by Shayma
  • Serves 4
Author Notes

This is a humble Pakistani-style egg and potato curry which my mother has made for us since we were children. —shayma

What You'll Need
Ingredients
  • 1 pound Yukon Gold potatoes
  • 2 tablespoons neutral oil (I use grapeseed)
  • 2 shallots, thinly sliced
  • 2 garlic cloves, crushed
  • 1-inch nub ginger, peeled and thinly sliced
  • 2 cups tomato sauce
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon roasted cumin powder (jeera)
  • 2 cups boiling water
  • 1/2 teaspoon red chili powder
  • sea salt, to taste
  • 4 eggs
  • 1 handful assorted fresh herbs of your choice
Directions
  1. Peel potatoes and cut each into 8 pieces. Place in a bowl of cold water.
  2. Heat a large heavy-bottomed pot with a lid over medium heat. Add the oil. When hot, sauté shallots, 2 to 3 minutes, till they begin to turn golden. Add garlic and ginger. As soon as the shallots turn a nutty brown, add tomato sauce, turmeric, and roasted cumin powder. (The contents will sputter.)
  3. Reduce the heat and allow it to simmer for 5 minutes. Transfer contents to a blender (you can use an immersion blender, too) and process till the shallots, ginger, and garlic are blended and you have a silky sauce. Loosen the sauce with a bit of water, if needed.
  4. Transfer back into the pot, and add potatoes and boiling water. Cover with lid and allow potatoes to cook for 20 to 30 minutes. Meanwhile, bring another pot of water to a boil; add the eggs, boil for 8 minutes, then transfer to an ice bath. Once cool, peel and halve.
  5. When the potatoes are ready, they will be fork tender. Mash 2 of the potato pieces with your fork and stir into the sauce.
  6. Add red chili powder and sea salt, to taste.
  7. Transfer into a serving dish and place egg halves on top. Adorn with your favorite fresh herbs and enjoy with steamed basmati rice or naan and cooling raita.
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shayma
Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Shayma lives in Toronto with her husband and son. You can follow her culinary journey on Instagram @SpiceSpoon.

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2 Reviews

Steve T.
Steve T. April 18, 2017
Just-checking that: the boiling water is added to the sauce as the cooking medium for the potatoes. Yes?
 
Poonam
Poonam April 6, 2017
Egg curry was such a childhood staple and one I dreaded as I absolutely hate hard boiled egg yolks (runny yolks? sure!). In college, as I tried to supplement my student diet with more protein, my gang of friends (who I was the designated cook for) all brought up the idea of egg curry and I repeatedly shot it down. Then I came up with the idea of removing the yolks, as though I was making deviled eggs, and mashing them into the tomato-base before adding in the halved whites. It's glorious! It adds such a rich dimension to the sauce and I don't have to face either my dread of the hard boiled egg yolk or my shame in wasting them by picking them out!