North Indian Aloo Anda Curry

Heat oil in a heavy-bottomed pan or kadhai. Add a pinch of turmeric. Fry the pierced boiled eggs on medium heat until they develop a golden, blistered crust. Remove and set aside.

In the same oil, fry the potato chunks until they are golden brown on the outside. Remove and set aside.

In the remaining oil, add cumin seeds and bay leaf. Let them crackle.

Add the finely chopped onions. Fry patiently until they turn a deep golden brown.

Add ginger-garlic paste and slit green chillies. Sauté for 1-2 minutes until the raw smell disappears.

1–2 min

Add the tomato puree, remaining turmeric, red chilli powder, and coriander powder. Cook the masala until oil separates from the edges.

Add the fried potatoes back into the pan. Toss them with the masala for a minute.

Pour in the measured hot water and add salt. Bring the gravy to a boil.

Lower the heat, cover the pan, and simmer for 10-12 minutes until the potatoes are completely tender.

10–12 min

Drop the fried eggs into the gravy. Simmer for 2-3 more minutes so the eggs absorb the flavors.

Sprinkle garam masala and fresh coriander. Turn off the heat and serve.