Aloo Anday is one of those simple curries I sometimes don’t make for months. Life and meal plans get busy with meat, chicken, fish and fancier rice dishes, and this humble comfort food gets overlooked.
Aloo Anday is basic, economical and deeply comforting.
It calls to mind lazy afternoon lunches at home or mornings after a heavy night when you just need food that’s effortless and soothing.
This version of Aloo Anday is also a hit with my two-year-old daughter, Z. Photographing the dish was a challenge because she kept trying to prod the potatoes and eggs, and she happily asked for the leftovers the next morning with toasted bread.
How To Make a Good Shorba
A proper shorba should be smooth, richly flavored and a warm brown-red colour. My mother taught me to look for a thin orange rim along the edge of the curry — a sign of well-cooked masala. Achieving a silky shorba means breaking down the onions and tomatoes fully so they meld into a jammy, cohesive base.
To get that texture, either spend time bhun-ing the masala over low heat, stirring frequently and adding small splashes of water as needed, or blitz the cooked mixture briefly in a food processor for a quick, even result. Be careful not to add too many tomatoes or onions: a small amount goes a long way. For four servings, one medium onion and two small tomatoes usually make enough shorba without becoming thick or gloopy.
Handling the Anday (eggs) in your Aloo Anday
I prefer to halve the boiled eggs and place them yolk-side up in the serving bowl so the bright yellows contrast with the darker shorba. When slicing, aim to cut through the centre of the yolk so both halves look even and the yolk doesn’t spill into the curry. If you’re short on time, you can add the whole boiled eggs to the shorba just before serving.
For a slightly soft yolk like in the photos, boil the eggs for about eight minutes, then cool and peel before halving.
Note on Oil Use
Traditional shorba uses a generous amount of oil to achieve that glossy finish and the characteristic edge-colour. If you’re concerned about richness, you can reduce the oil, though the visual and flavor profile will change slightly. Conversely, if the shorba looks too lean, add a little more oil at the end and heat it through so it melds into the curry.
These tips apply to many shorba-style curries — they’ll help you get the smooth texture and balanced flavour you want.
Below is the simple, tasty Aloo Anday recipe I use. It’s quick, comforting and perfect with plain basmati rice.
Enjoy, with love x
📋 Recipe
Aloo Anday Ka Salan | Aloo Anda Shorba | Egg and Potato Curry
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Ingredients
- ⅓ cup (85 ml) oil
- 1 (110 g) medium onion finely diced
- 3-4 cloves of garlic chopped or minced
- 2 (180 g) small tomatoes chopped
- salt to taste
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder or to taste
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 2 (450 g) medium potatoes chopped into equal sized chunks
- 4 eggs
- A small handful of chopped coriander
Instructions
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Heat the oil in a pot. Once hot, add the chopped onions and stir continuously to avoid burning and achieve even browning.
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When the onions turn light golden, add the garlic and cumin seeds and cook for a minute more.
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Add the chopped tomatoes, salt, coriander powder, chilli powder and turmeric. Stir to combine.
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Saute until the tomatoes mostly break down. Add a splash of water, cover, and reduce the heat to low.
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Cook a few minutes until most of the moisture has evaporated, then remove the lid.
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Either blitz this mixture in a food processor or continue to cook with a little water until it becomes a smooth paste with minimal visible chunks.
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Add 1.5 cups of water and the potato chunks. Cover and simmer on low until the potatoes are tender.
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Meanwhile, boil the eggs in a separate pot. About 8 minutes gives a slightly soft yolk. Peel and halve if desired.
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When the potatoes are cooked, turn off the heat and stir in the chopped coriander.
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Serve the curry in a bowl and arrange the halved eggs yolk-side up. Garnish with extra coriander if you like.
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