Aloo Anday (Potatoes and Scrambled Eggs)

Ingredients

  • INGREDIENTS 

  • 3

    medium red potatoes (1 1/4 pounds)

  • 3

    tablespoons ghee or vegetable oil

  • 1

    teaspoon garlic paste or finely grated garlic

  • ½

    teaspoon ginger paste or finely grated ginger, plus silvers 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

Preparation

  1. Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside. 
  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. 
  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. 
  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. 
  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.

Dining and Cooking