Ami'S Aloo Anday Recipe

Name: Ami'S Aloo Anday
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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, saute 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.

1477

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound Yukon Gold potatoes, 2 tablespoons neutral oil (I use grapeseed), 2 shallots, thinly sliced, 2 garlic cloves, crushed, and more.

Yes, Ami'S Aloo Anday falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ami'S Aloo Anday

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions