My Article in Food52 – Ami’s Aloo Anday

I wrote a piece for Food52 a few weeks ago – about the humble ‘Aloo Anday’ – the recipe is below (since this was for a US-based website, the measurements are in Imperial units).

Ami’s Aloo Anday – Egg and Potato Curry, in the Pakistani Manner

Serves 4, with a side of rice or flatbread of your choice

Ingredients:
*1 pound Yukon Gold potatoes
*2 tablespoons neutral oil (I use grapeseed)
*2 shallots, thinly sliced
*2 garlic cloves, crushed
*1-inch nub ginger, peeled and thinly sliced
*2 cups tomato sauce
*1/4 teaspoon ground turmeric
*1/2 teaspoon roasted cumin powder (jeera)
*2 cups boiling water
*1/2 teaspoon red chili powder
*Sea salt, to taste
*4 eggs
*1 handful assorted fresh herbs of your choice

Preparation:
*Peel potatoes and cut each into 8 pieces. Place in a bowl of cold water.
*Heat a large heavy-bottomed pot with a lid over medium heat. Add the oil.
*When hot, sauté shallots, 2 to 3 minutes, till they begin to turn golden.
*Add garlic and ginger.
*As soon as the shallots turn a nutty brown, add tomato sauce, turmeric, and roasted cumin powder. (The contents will sputter.)
*Reduce the heat and allow it to simmer for 5 minutes.
*Transfer contents to a blender (you can use an immersion blender, too) and process till the shallots, ginger, and garlic are blended and you have a silky sauce. Loosen the sauce with a bit of water, if needed.
*Transfer back into the pot, and add potatoes and boiling water. Cover with lid and allow potatoes to cook for 20 to 30 minutes.
*Meanwhile, bring another pot of water to a boil; add the eggs, boil for 8 minutes, then transfer to an ice bath. Once cool, peel and halve.
*When the potatoes are ready, they will be fork tender. Mash 2 of the potato pieces with your fork and stir into the sauce.
*Add red chili powder and sea salt, to taste. Transfer into a serving dish and place egg halves on top.
*Adorn with your favorite fresh herbs and enjoy with steamed basmati rice or naan and cooling raita.

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