ALOO ANDAY (POTATOES AND SCRAMBLED EGGS)

Aloo Anday (Potatoes and Scrambled Eggs) image

Provided by Zainab Shah

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Previous Next

INGREDIENTS
3 medium red potatoes (1 1/4 pounds)
3 tablespoons ghee or vegetable oil
1 teaspoon garlic paste or finely grated garlic
1/2 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

Steps:

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