اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Egg & Potato Curry (Anday Aloo)

5/5
This potato egg curry, known as anda bhurji, is the perfect curry for beginners. A mildly spiced curry made with only a few simple ingredients that you are guaranteed to have. This vegetarian egg potato curry is quick, easy and perfect for dinner or even breakfast. If you love eggs, then this vegetarian curry is the recipe for you!
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This egg potato curry is an easy vegetarian curry that is simple to make and perfect for beginners. A twist on traditional scrambled egg, this is a type of curry called egg bhurji that is packed full of spice and flavour. This egg curry is so versatile, quick enough to make for breakfast and delicious enough to serve at a dinner party. Eggs are a great fit into any healthy diet and this egg recipe is fragrant, flavourful, and delicious.

Egg, potatoes, and curry might seem like an odd combination but after you have a taste of this recipe, you won’t be able to stop wanting it. Mildly spicy and absolutely mouth-watering, serve this anda and aloo curry with homemade chapattis for a wonderful weeknight meal.

If you are new to Pakistani and Indian cuisine, then you may be wondering what on earth this egg recipe is. I mean I don’t think I have ever seen this egg potato curry recipe on any restaurant menu ever. But this curry is well-loved amongst Indians and Pakistanis alike. We refer to it as anda bhurji.

So, what is this dish then, I hear you ask?

This curry is basically like a Pakistani version of spicy scrambled eggs. If you know Pakistani cuisine, then a dish isn’t Pakistani if it doesn’t have spices in it! It isn’t too spicy, but it has just enough spices added to give it that extra boost of flavour. You can make this vegetarian curry in under an hour, and it barely requires any prep at all. It is one of the EASIEST curries out there. This curry doesn’t take long at all, and it requires basic ingredients. This curry is one of the first curries I made. And one of the only curries I have taught my 11-year-old sister to make!

 

How To Make Egg Curry Recipe | Egg Bhurji Recipe | Anda Curry With Potato Recipe | Egg Masala Potato Curry Recipe | Egg Recipes Curry | Egg Gravy | Anda Bhurji Recipe | How To Make Anda Curry Recipe | Egg Indian | Scrambled Egg Curry | Potato And Egg Recipes | Egg Masala Curry | Egg Masala Recipe | Scrambled Egg Curry Masala | Anda Masala | Anda Recipe | Simple Egg Curry Recipe | Egg Indian Curry Recipe | Egg Potato Curry | Egg Bhurji Curry | Egg Curry With Potato

 

Made with basic ingredients, this is a beginner’s dream recipe that is packed with tonnes of flavour and yumminess. This is a good curry if you’re on a budget as well because eggs are relatively inexpensive, and the spices are probably ones that you would have in your pantry anyway. There would be no need to run to the shops! This is the sort of curry that you can make when you have no idea what to make and are in a rush. Trust me on this one and try it out. This is definitely something to add to your recipe book! If you’re not a fan of potatoes – although I am slightly going to question your sanity, there because who doesn’t like potatoes? – then I have an EVEN simpler egg curry recipe with no potatoes.

 

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I kept this recipe simple because I didn’t want to overdo it with all the spices. I know some people add garam masala or coriander powder or cumin powder or other spices. However, I feel like there is no need for them in this dish. Eggs themselves taste delicious – well, I think so anyway – so adding too many spices would just result in a really overpowering dish. I have seen a lot of egg and potato curry recipes and I feel like more often than not the recipes are WAY too overcomplicated. My recipe is a lot simpler. It involves one pot, and all the flavour develops in the pan. There is no need to mess about with other bowls seasoning the eggs or boiling in another pan.

This egg curry recipe will guarantee you quick, easy, and delicious results every time. Guaranteed!

How To Make Egg Curry Recipe | Egg Bhurji Recipe | Anda Curry With Potato Recipe | Egg Masala Potato Curry Recipe | Egg Recipes Curry | Egg Gravy | Anda Bhurji Recipe | How To Make Anda Curry Recipe | Egg Indian | Scrambled Egg Curry | Potato And Egg Recipes | Egg Masala Curry | Egg Masala Recipe | Scrambled Egg Curry Masala | Anda Masala | Anda Recipe | Simple Egg Curry Recipe | Egg Indian Curry Recipe | Egg Potato Curry | Egg Bhurji Curry | Egg Curry With Potato

Potato & Egg Curry (Anday Aloo)

by Sadia Halimah Aziz
This egg potato curry is an easy vegetarian curry that is simple to make and perfect for beginners. A twist on traditional scrambled egg, this is a type of curry called egg bhurji that is packed full of spice and flavour. This egg curry is so versatile, quick enough to make for breakfast and delicious enough to serve at a dinner party. Eggs are a great fit into any healthy diet and this egg recipe is fragrant, flavourful, and delicious. Egg, potatoes, and curry might seem like an odd combination but after you have a taste of this recipe, you won’t be able to stop wanting it. Mildly spicy and absolutely mouth-watering, serve this anda and aloo curry with homemade chapattis for a wonderful weeknight meal.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Breakfast, Main Course
Cuisine Pakistani/Indian
Servings 4 servings
Calories 210

Ingredients
  

  • 2 tbsp Vegetable Oil
  • 1 Onion/Pyaz finely diced
  • 2 Tomatoes chopped
  • 1 Potato/Aloo chopped
  • 1 tsp Salt/Namak
  • 1 tsp Chilli Powder/Laal Mirch Powder
  • 1 tsp Turmeric Powder/Haldi
  • 50 ml Water warm
  • 4 Eggs/Anday
  • 1 Green Chilli/Hari Mirch
  • Coriander/Dhaniyaa finely chopped

Instructions
 

  • In a pot heat up the vegetable oil on medium heat until hot
  • Add the finely diced onions and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
  • Whilst the onions are cooking chop the tomatoes then add into the pan and cook for 6-8 minutes, stirring occasionally, until the tomatoes soften
  • Add the chilli powder and turmeric powder then cook the spices for 4-6 minutes then after a few minutes add in the water to prevent the spices from burning
  • As the spices are cooking peel the potatoes and cut into small chunks then add into the pan before reducing the heat to low and covering with a lid then cooking for 6-8 minutes until the potatoes are soft and can be easily pierced with a knife
  • Add the whisked eggs mixtures and allow the eggs to cook for 30 seconds undisturbedthen gently lift and fold the cooked eggs on top and allow the uncooked parts to flow to the bottom of the pan – repeat this process for 3-4 minutes until the eggs are still slightly runny in places
  • Add the finely chopped green chili and coriander then cook for 1 minute until the eggs are almost set as the residual heat will continue to cook the eggs for a few minutes more after removing the curry from the heat
  • Your aloo anday curry is ready!

Video

Keyword curries, indian, pakistani, spicy, vegetarian

Sadia Halimah Aziz

The Aziz Kitchen | Food Blogger

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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