ANDAY ALOO KA SHORBA (EGG AND POTATO CURRY)

ANDAY ALOO KA SHORBA

(EGG AND POTATO CURRY)

There are days when we find we just can't decide what to cook and if we do want to cook it is nothing too elaborate. On such days I just get hold of some eggs and potatoes and make a curry. Bearing in mind that both potatoes and eggs can be very bland in taste so the gravy has to be quite spicy to make up for the blandness. So armed with my potatoes, eggs, tomatoes and spice rack I rustle up a simple yet very delicious curry that can be served with either steamed rice or even roti. Here go the ingredients!

INGREDIENTS

6 Boiled Eggs

4 Medium Sized Potatoes

3 Medium sized Onions

1 Heaped Teaspoon Ginger Paste

1 Heaped teaspoon Garlic Paste

2 Medium Sized Tomatoes or 3 Small Sized. 

Tomato Paste 1 Tablespoon

1 Tablespoon Chilly Powder (Reduce if you don't want it too hot)

1 Teaspoon Turmeric Powder

1 Teaspoon Coriander and Cumin Seed Powder

Salt to Taste

1 Teaspoon Garam Masala Powder

1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves)

1 HeapedTablespoon Rice Flour stirred in a little water to form a watery paste

1 Cinnamon Stick

4 Cloves

3/4 (Three fourth) Cup Cooking Oil

1 Cube Chicken Stock

A Few Green Chillies

Some Chopped Cilantro

DIRECTIONS

1) Peel the potatoes and cut them into chunky dices.

2) Peel the Tomatoes and crush them.

3) Cut Onions into quarters and drop them in some boiling water. Let boil for a minute and then strain away the water. Crush these onions into a smooth paste.

Pour the oil into a pan. Add the cinnamon and cloves. Let cook for about 30 seconds and pour in the onion paste. Saute this until water is reduced. The paste is not to be browned.

Add the ginger and garlic paste and saute for a minute to get rid of the raw flavours.  Add the Kasuri Methi. stir for a few seconds.

Add the tomato puree and the tomato paste.

Add the chilly powder, turmeric powder and the coriander and cumin seed powder. Stir for about 30 seconds.

Tip in the potato chunks. Stir fry on high heat until oil separates. Add 2 to 3 cups of water. Add salt. Cover and let simmer until potatoes are done.

Once the potatoes are done. Gently drop in the boiled eggs and the chicken stock cube. There should be enough gravy in the pan. If you feel that the water has reduced too much, add a little more water. Add the rice flour paste. Boil for a few minutes further to ensure the rice flour is cooked. Keep stirring continuously otherwise the rice flour will settle to the bottom of pan to form lumps.

Taste for salt. Add more if required. Drop in the Green Chillies (slit, halved or whole). Add the Garam Masala and sprinkle the chopped cilantro over, saving a little for garnishing. Cover and remove from heat. Let it rest for about 10 minutes before serving. 

JUST BEFORE SERVING SLIT THE EGGS INTO HALVES. GARNISH WITH CHOPPED CILANTRO AND MORE GREEN CHILLIES IF DESIRED. ENJOY!!