Aloo Anday Recipe
Pakistani · Main course · 30 min total
A classic Pakistani breakfast dish of scrambled eggs and potatoes cooked with aromatic spices, perfect with naan or paratha.
10
min prep
min prep
20
min cook
min cook
2
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 medium potatoes, peeled and diced into 1/2-inch cubes
- 4 large eggs
- 2 tablespoons vegetable oil or ghee
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (or to taste)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat oil or ghee in a non-stick pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onion and green chilies. Sauté until onions are golden brown, about 3-4 minutes.
- Add diced potatoes, turmeric, red chili powder, and salt. Mix well. Cover and cook on low heat, stirring occasionally, until potatoes are tender and lightly browned, about 12-15 minutes. If needed, sprinkle a little water to prevent sticking.
- In a bowl, beat the eggs with a pinch of salt and garam masala until frothy.
- Increase heat to medium-high. Pour the beaten eggs over the cooked potatoes. Let the eggs set for a minute, then scramble gently with a spatula until eggs are cooked to your liking.
- Garnish with fresh cilantro and serve hot with naan, paratha, or bread.
Tips
- For extra flavor, add a pinch of black pepper or a squeeze of lemon juice before serving.
- Serve with a side of yogurt or salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat in a pan.
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