Aloo Anday (Potatoes and Scrambled Eggs)
This is just one version of a popular Pakistani spicy scrambled egg and potato breakfast dish. Endlessly adaptable, it also makes for an inexpensive yet substantial weeknight meal. Sweetness from onions, tanginess from tomatoes, heat from chiles and nutty freshness from coriander seeds provide a fine foundation for humble eggs and potatoes. Often served with chapati, the dish is just as good with store-bought pita, naan or even with rice.
- Serves: 4 persons
- 3medium red potatoes (1 1/4 pounds)
- 3tablespoons ghee or vegetable oil
- 1teaspoon garlic paste or finely grated garlic
- ½teaspoon ginger paste or finely grated ginger, plus silvers for garnish
- 1medium Spanish or other sweet onion, finely chopped
- 1teaspoon coriander seeds
- 1teaspoon cumin seeds
- 2teaspoons Kashmiri red chile powder or other ground red chile
- 3green Thai chiles, stemmed and finely chopped
- 3medium plum tomatoes, coarsely chopped
- 2teaspoons fine sea salt
- 7large eggs
- 2tablespoons chopped cilantro, for garnish
- 1teaspoon garam masala, for garnish
- Chapati, pita, naan or rice, for serving
Step 1Peel and quarter the potatoes, then cut into ¼-inch slices. Submerge the potatoes in a bowl of water and set aside.
Step 2Heat the ghee in a heavy nonstick medium pot over medium-high. Add the garlic paste and ginger paste. Cook, stirring with a wooden spoon, until the smell of raw garlic and ginger dissipates, less than 1 minute. Add the onion. Cook, stirring occasionally, until the onion starts to turn golden, 5 to 7 minutes.
Step 3Lower the heat to medium and add the coriander seeds, cumin seeds, chile powder and green chiles. Cook, stirring occasionally, until the ghee is thoroughly infused with the spices, 1 to 2 minutes. Add the tomatoes and the salt. Continue cooking on medium until most of the tomato liquid has evaporated and the ghee has separated, about 7 minutes.
Step 4Drain the potatoes and add them to the pot. Add ½ cup water. Bring to a boil, then reduce heat to medium-low. Cover and cook until the potatoes are almost tender, 10 to 12 minutes. Stir as needed to prevent the mixture from browning. Uncover and cook on medium-high until the potatoes are tender all the way through and most of the water has evaporated, 5 to 7 minutes.
Step 5Beat the eggs just until the egg whites are incorporated into the yolks. Stir them into the pot. Continue stirring until the eggs are scrambled and form delicate curds, 1 to 2 minutes. Turn off the heat. Garnish with slivered ginger, chopped cilantro and garam masala. Serve with chapati, pita, naan or rice.