Ingredients

• 1 Medium Onion, finely chopped
• 2 medium Tomatoes, puree preferred OR else finely chopped
• 2 medium Potatoes peel and cut into small cubes
• 6 Eggs, hand beaten in a bowl
• Cooking Oil - 1/4 cup
• Chopped Cilantro - A handful
• Salt
• Red pepper
• Garlic Paste - 1/2 tea spoon - Optional
• Ginger Paste - 1/2 tea spoon - Optional
• Black Pepper - Optional
• Red Chilli Flakes - Optional
• Cumin Powder - Optional
• Cumin Seeds - Optional
• Coriander Powder - Optional

Directions

1. Saute the onions: Heat the oil in a pot or pan over medium heat. Add the onions and cook until softened and become translucent
2. Add the spices: Stir in the garlic, ginger if you are going to use those and add your dry spices cook for 1-2 minutes to remove their “raw” flavor. The spices will release their oils and the mixture is going to become fragrant
3. Simmer the tomatoes: Add the tomato puree (OR finely chopped tomatoes if you are using those) and cook for 5-7 minutes, or until the tomatoes break down and the oil start separating from the mix
4. Add potatoes: Stir in the cubed potatoes and stir fry for at least 5 minutes. Pour in 1/4 cup of water and bring to a simmer
5. Cook until tender: Cover and cook until the potatoes are tender and the sauce has thickened. At this point, adjust the salt and pepper to taste
6. Finally add eggs: When the oil starts separating, lower the flame to medium and add the beaten eggs and let it sit for 4-5 minutes. After that start mixing it slowly and gently. You don’t want to mix vigorously or the eggs will break into very small pieces. You want to mix slowly to keep “bigger chunks” of eggs forming in this dish
7. Garnish and serve: Remove from heat and garnish with chopped cilantro. Serve hot with naan.

Enjoy your delicious Anda Aaloo!