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Egg-Potato/Anda-Aloo Curry
Egg-Potato/Anda-Aloo Curry

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We hope you got insight from reading it, now let’s go back to egg-potato/anda-aloo curry recipe. To make egg-potato/anda-aloo curry you need 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Egg-Potato/Anda-Aloo Curry:
  1. Use 8 eggs
  2. Provide 2 potatoes (diced)
  3. Use 4 onions (chopped)
  4. Take 4 tomato (chopped)
  5. Provide 2 tspn ginger garlic paste
  6. Prepare 2 tsp fennel powder
  7. Take 1 1/2 tsp red chilli powder
  8. Prepare 2 tsp coriander powder
  9. Get 1/2 tsp urmeric powder
  10. Take 2 cinnamon sticks
  11. You need 2 cloves
  12. You need 5 tbspn oil
  13. Use 3 tbspn coriander leaves
  14. Use To taste salt
  15. Provide To grind
  16. Take 1 cup grated coconut
  17. You need 1 tsp kasa kasa/poppy seeds
  18. Prepare 5 cashews (whole)
Instructions to make Egg-Potato/Anda-Aloo Curry:
  1. Boil the eggs adding salt for 10-12 minutes. Keep it covered for some time. Deshell and make slits on each of them. Set aside.
  2. Heat oil in pan, add cinnamon and cloves followed by fennel powder.
  3. Now add onions immediately and saute till golden brown. Then add ginger garlic paste and saute till raw smell disappears.
  4. Next add tomatoes and salt. Cook till mushy.
  5. Add turmeric and red chilli powder. Mix and cook well for 10-15 minutes.
  6. Meanwhile take coconut cashews and poppy seeds in a blender. Grind to fine paste adding little water. Set aside.
  7. Add coriander powder in the blender and take half of the cooked tomato onion gravy and grind without adding water.
  8. Add potatoes and the ground mixture along with the washed water. Cover and cook till it boils and potatoes are soft.
  9. Now add the coconut paste and coriander leaves,mix well. Drop the eggs and after it boils switch off the stove.
  10. Serve with steamed rice or roti.

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