Potato Egg Curry
- 1/8 tsp turmeric
- salt ( as needed)
- 1 tsp ginger garlic paste
- 4 eggs ((or anda))
- 1 to 1 â½ tbsp. oil
- â½ tsp cumin ((or jeera))
- 2 to 3 green cardamoms ((elaichi) (optional))
- 1 cup onions ((3 medium onions))
- â¾ cup tomatoes ((1 large))
- 1 tsp garam masala
- â½ to â¾ tsp red chili powder
- 3 medium size aloo))
- 2 tbsps coriander leaves
- â½ tsp coriander powder (or garam masala)
- Carbohydrate 0.0628918949719638 g
- Cholesterol 0 mg
- Fat 0.00342889422823318 g
- Fiber 0.0127291266155167 g
- Protein 0.0111098838079484 g
- Saturated Fat 0.000874583332646909 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.489447916622708 mg
- Sugar 0.0501627683564471 g
- Trans Fat 0.00138097756329441 g
- Calories 0 calories
Step-by-step
Aloo Anda Curry
Quick potato egg curry with chunky gravy. This can be served with rice, roti or paratha
