Monday, November 23, 2020
Home Recipe Reviews Miscellaneous Egg and Potato Curry (Anday Aloo Ka Salan)

Egg and Potato Curry (Anday Aloo Ka Salan)

After starting the week with a Pakistani-inspired recipe, I thought I’d continue the theme with something authentic. This recipe for Egg and Potato Curry (Anday Aloo Ka Salan) sounded so good I couldn’t pass it up. It’s full of vegetables and spices and bound to be a filling, satisfying vegetarian meal. Plus I’ve never tried Pakistani food, and I love trying new things!

A typical Pakistani recipe … Delicious Egg and Potato Curry cooked with onions and tomatoes.

Recipe Author: Ambreen at Simply Sweet ‘n Savory
Get the recipe

The Ingredients

I was thrilled to see all the vegetables that went into this recipe. It’s full of potatoes, tomatoes, and onion, and they’re all easy to find. Most of the spices are too, except the black cardamom pods. I couldn’t find them at a local grocery store so I ordered some from Amazon.

I’ve never cooked with black cardamom, and I found it’s very different from the green cardamom pods I’m used to. Not only do they look different, but they have a more pungent smell. I actually didn’t care for the smell, and I was glad it didn’t carry over into the curry.

Egg & Potato Curry (Anday Aloo Ka Salan) Ingredients
Eggs, potatoes, onion, tomatoes, ginger paste, coriander, chili powder, turmeric, cinnamon stick, black cardamom pod, cloves, cumin seeds, garam masala, salt, cilantro, and garlic

The Process

This is not a quick recipe, but I thought t was very much worth the time I put into it. I spent 20 minutes doing prep work (mostly slicing, chopping, and peeling vegetables) and 1 hour 5 minutes cooking, for a total of 1 hour 25 minutes. That does not include 20 minutes to hard-boil the eggs plus time for them to cool.

Most of the instructions are very clear, but there was a step that just said to add water without a measurement. I think the amount will depend on the pan you use. I used a 13” skillet and added 1 cup of water.

Speaking of my skillet, the type of pan was never specified. I really guessed here, and the large skillet worked out nicely. The only difficulty I had with it was frying the hard-boiled eggs. I had to roll them around a lot to try and fry them evenly. I didn’t totally succeed and had white, unfried ends, but most of the outsides fried to a golden brown.

Oh, I also made an equipment change. Instead of a blender, I used my food processor. It had a larger capacity than my blender and it’s more powerful. It puréed the vegetables and spices for the sauce in seconds without my needing to stop to stir or scrape down the sides.

Fried hard boiled eggs
Fried hard-boiled eggs

So how was it?

Clear & Accurate Directions
This potato and egg curry is full of spicy goodness! It took the bland eggs and potatoes to another level I didn’t know was possible. The curry’s gravy is packed with tomatoes and onion, and you’ll want to serve this dish with chapati, naan, or roti so you can sop up every bit of the sauce. I found that 4 eggs were a good amount for 2 servings, but I wish I had made more. I ended up getting four generous servings out of this recipe, but 2 had no eggs.
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.


  1. Amazing! This blog looks just like my old one! It’s on a entirely different subject but it
    has pretty much the same page layout and design. Superb choice of colors!

  2. I must thank you for the efforts you’ve put in writing this blog.
    I am hoping to view the same high-grade blog posts from you in the future as well.
    In fact, your creative writing abilities has inspired me to get my very own site now 😉

  3. I need to to thank you for this good read!! I absolutely loved
    every little bit of it. I’ve got you book-marked to look at new stuff you post…


All comments are reviewed before they are posted and will not appear immediately.

Please enter your comment!
Please enter your name here
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Make Ahead Mashed Potatoes

These Make Ahead Mashed Potatoes were creamy and buttery as promised, and I was able to make them two days before Thanksgiving dinner.

I'm social