Fauzia's Pakistani Recipes - The Extraordinary Taste of Pakistan
Anday Aaloo Saalan (Egg and Potato Curry) Recipe
Ingredients:
6 Eggs
3 large Potatoes (peeled & cut into large pieces)
1 medium Onion (peeled and pureed in a blender)
1 medium Tomato (coarsely chopped)
3 Green Peppers (Hari Mirch) (for a milder taste de-seed peppers)
3 Bay Leaves (Tezz Pattay)
3 Big Brown Cardamoms (Bari Kaali Ilaichi)
6 Cloves (Loung)
1 tsp. Fenugreek Seeds (Methi Danay)
A handful of Ready Fried Onions
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. Coriander Powder (Pisa Dhania)
¼ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Garam Masala Powder
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Plain Yogurt
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
3 tbsp. Cooking Oil
Directions:
Hard boil eggs in a small pot in water. After they are boiled, drain them, let them cool, and remove hard shell. Fry eggs in hot oil until they are a little brown, remove from oil and set aside for later.
In a bowl combine the following spices: pureed onions, ready fried onions, tomatoes, bay leaves, big brown cardamoms, cloves, ginger paste, garlic paste, red chilli powder, coriander powder, turmeric powder, green peppers, salt, and plain yogurt. Set aside.
Heat oil in a pateli or pot, add fenugreek seeds. When fenugreek gets a little red add in all the spices taken out in bowl. Fry spices well by adding a little water at a time (to prevent burning.) Fry well until the tomatoes turn soft and oil starts to separate.
Add potato pieces and eggs. Mix and add a little water for curry. When water comes to a boil, reduce heat and cover pot.
When potatoes are done, turn off heat. Garnish with Garam Masala Powder and coriander/cilantro and serve.
Serving Suggestions: Serve hot with Chapati Roti, Nan, or Plain Rice. Yield: 3-4 Servings Preparation Time: 20-30 Minutes Degree of Difficulty: Easy Recipe Category: Main Course Vegetarian & Egg Recipe Ethnic Group: Pakistani
