Aloo Anday (Potatoes and Scrambled Eggs) Recipe (2024)

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NeedMoreCats

Looks delicious, but I think the phrase “medium saucepan” is too vague for this recipe, makes me hesitant to try it. With just a 1/2 cup of water getting added in step 4, seems like pan diameter is crucial to success. Without it, I foresee much burning in my future. Would love a size range like, say, 8-10 inches, or whatever. Or even just the writer saying, “I always make in my x-inch saucepan” would be helpful.

Lovely Comfort Food For Any Meal!

This is the perfect dish for puttering in the kitchen and filling the home with lovely, appetizing aromas! Even my husband who isn't into spicy foods or tomato-based dishes loved this (yes, I cut back the chiles for him). We had it for dinner, and I plan to warm up leftovers for lunch. It came together within the 45 minutes suggested, as each stage of cooking allows you to prep for the next. This one is a keeper!

adam

Fellow vegans: I replaced the egg with crumbled tofu and it came out great! I halved the recipe, used oil instead of ghee, half a red onion (that's what I had on hand), and two tomatoes since I like my dishes to have a bit of gravy. Didn't have chilis on hand, but 1 tsp of Kashmiri chili powder still gave it a kick. Extremely tasty and came together easily with pantry ingredients. Will be making again.

Maryann

Saucepans usually range from 1-8 quarts in a set. I would consider 4 quarts to be a medium saucepan. I make potatoes and eggs often and usually use a frying pan. For this recipe I would use a 10 or 12 inch frying pan instead of a pot or saucepan.

isfandyar

Very nice as all of Zainab’s dishes. Don’t worry about the sauce pan size, Pakistan food is very forgiving so details matter less but the order in which things are put is critical

Roy

I made this without the fresh chiles -- though I did lean a little hard on the powdered chiles -- and it was wonderful; it you don't like your subcontinental dishes hot, feel free top leave them out, there's still enough flavor. I felt a temptation to overcook the potatoes because the cooking method reminded me of a hash, but I'm glad I resisted.

Prakash Nadkarni

Several Indian sub-cuisines combine eggs and potatoes. The Parsis are ardent egg lovers (as Niloufer King notes in her book "My Bombay Kitchen") and make "papeta-par-eeda" (eeda=egg; papeta=potato). A quick, simple recipe is at parsicuisine.com/papeta-par-eeda/The yolks can be intact (like Shakshuka) or beaten with a pinch of turmeric. A non-traditional drizzle: balsamic vinegar. (Parsis use semi-sweet sugarcane vinegar, approximated by adding white vinegar - to taste- to freshly made caramel.)

Matt

This is sort of amazing as the egg curdles and absorbs some of the sauce and turns into a more solid dish. I cheated and added a few more potatoes, but that didn't seem to throw the balance off.The "medium saucepan" I used was the good ole 5 quart dutch oven, and I wouldn't use anything smaller for this one.

MT

"when the ghee has separated" means when the ghee ( the fat) is no longer emulsified with the liquid/wet ingredients like the tomato. When you cook it you will see, the ghee will surround the tomato liquid, ie separate from the liquid.

Alex

I usually halve or third this if cooking for myself and use a 10" cast-iron skillet. I've tried it in 2 and 3 quart pots and those just never work as well for some reason.1. Cook the onion before the ginger/garlic to prevent burning. (General cooking advice.)2. Toast the whole spices and grind to whatever fineness you like before adding. 3. Cut the potatoes into smaller cubes, lay between damp paper towels, and microwave for a minute or two before adding to speed up cooking time.

maryam

Just wanted to point out that this is a Pakistani dish, not Indian. Yes you find versions of this in India too, but this specific one is Pakistani. People need to realize that India is not a catch-all term for south Asian countries.

Alex

Medium generally indicates 10" (8" is small, 12" is large). But given the quantities listed - 3 potatoes, 3 tomatoes, 7 eggs - I think you could use a 12" pan just fine. There shouldn't be any burning so long as you're using medium-low heat for the covered part and are stirring and watching for the uncovered, medium-high heat part.

Margot

I made this dish in my wok, and loved it. Better still, my 15-year old daughter, who claims not to like egg dishes for dinner, ate her portion in a suspiciously short time. My only regret was not having made more!

Mrs. Hugh Grosvenor

Four months left to a gas light?

Cooking in San Francisco

Absolutely delicious. Before adding the eggs, I pushed the potato mixture to one side of the pan. This gave me enough cooking surface to get large, soft curds instead of bits of scrambled egg. We didn’t have any naan or chapati in the house, so I made Nigella’s “Bright Rice” (minus the chickpeas) to go with it. My husband and 7-year old devoured it this.

Alex

I usually halve or third this if cooking for myself and use a 10" cast-iron skillet. I've tried it in 2 and 3 quart pots and those just never work as well for some reason.1. Cook the onion before the ginger/garlic to prevent burning. (General cooking advice.)2. Toast the whole spices and grind to whatever fineness you like before adding. 3. Cut the potatoes into smaller cubes, lay between damp paper towels, and microwave for a minute or two before adding to speed up cooking time.

Mary Q

Any one try this with canned tomatoes?

Renee

Has anyone tried this with "Just Egg" or is this just to egg heavy to use a substitute like that?

NGB

This looked and smelled amazing up until the last step. When I added my eggs and stirred they coated the potatoes in a gritty paste, not “soft curds”— should one slowly add like a carbonara? I dumped my mine like the step suggested. Oh well! Flavour is lovely, texture not so much.

James

Mise en place is critical here. So is knowing exactly what the delta is between medium-low and medium-high is on your stovetop. Beyond that, it's absolutely delicious. I've made it thrice now and I will definitely make it again.I've considered rendering bacon fat for the first step and adding bacon at the last step just before serving, but I keep forgetting.

Dan

Halve the salt. Add more near the end as needed.

Caroline S.

Why is there weight given for potatoes and none for the tomatoes?

Steve

Tasted good, but this is far from an easy "weeknight" meal. There is 38 minutes of ACTIVE cook time so the 45 minute estimate is pretty disingenuous when you factor in prep. It ended up reminding me of a slightly Indian version of a chorizo/potato/eggs and if you made a large batch would be good breakfast filling, but I can't see myself going through all the trouble unless having to feed a troupe of vegetarians for breakfast. Don't skimp on the chili since that's where a lot of the flavor is.

Nyki

Used mini red potatoes (skin on) & a full bottle of JUST egg liquid; served with grilled naan. A perfect bowl of warm & spicy comfort that has earned a spot in the winter lunch rotation.

Stoeked.

Made as written and it turned out great! I left the skin on the red potatos to save a little time. So, I guess not as written :) Paired with some Naan, it was the perfect simple dinner on a cold, California night. Will definitely be making again.

Kathryn

This is great - I am a huge fan of potato and egg breakfast tacos, and this is the Indian equivalent. I use ginger/garlic paste and I only use 2 or 3 eggs because I want the potatoes to predominate. I’ve made it twice now.

maryam

Just wanted to point out that this is a Pakistani dish, not Indian. Yes you find versions of this in India too, but this specific one is Pakistani. People need to realize that India is not a catch-all term for south Asian countries.

ESylvester

We loooved this! The spices were delicious and it was true comfort food. Only had a small handful of cherry tomatoes so I added tomato paste and seemed to work great. Didn’t add the hot peppers so it would be more kidFriendly but we put some cayenne on ours as garnish. So good with naan!

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Aloo Anday (Potatoes and Scrambled Eggs) Recipe (2024)

FAQs

What is the best combination for scrambled eggs? ›

Scrambled Eggs Serving Suggestions

For a larger meal, serve them with toast, a bagel, or avocado toast, breakfast potatoes, or your favorite fresh fruit. Scrambled eggs are also a great choice for a laid-back weekend brunch. I like to serve them with something sweet, like one of these recipes: Banana Pancakes.

What does Martha Stewart add to her scrambled eggs? ›

Stewart loves making her scrambled eggs with clarified butter. During a cooking demo at the "Food & Wine" Classic in Aspen, Stewart revealed that she got the idea for her new egg hack after finding a pan of leftover clarified butter in the fridge.

Should you add milk or butter to scrambled eggs? ›

Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.

What does adding milk to scrambled eggs do? ›

The reason for this is simple: milk actually causes the egg to separate before it's cooked and will dry out faster once it's being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you're cooking them.

Do chefs add milk to scrambled eggs? ›

However, this myth has finally been disproved thanks to Dan Joines, an experienced restaurateur who stated to Coventry Live, "Never add milk to your scrambled eggs – it dilutes the flavor and makes them more likely to turn out rubbery."

How does Dolly Parton make fluffy scrambled eggs? ›

Parton said she always adds some ice water to her pan of scrambled eggs. "Put a few drops of ice water as you're cooking them and that makes them fluffier," she said.

What does Gordon Ramsay add to scrambled eggs? ›

Ingredients
  1. 6 cold eggs.
  2. 15g butter.
  3. Salt and pepper.
  4. Crème fraîche.
  5. Chives.

Why do chefs add water to scrambled eggs? ›

Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble. If you add too much water you can dilute the eggs, and that will result in a bland mess, so stick to a tablespoon per egg and no more.

What are 3 tips for making perfect scrambled eggs? ›

This Is the Best Way to Make Scrambled Eggs
  1. Crack the eggs on a flat surface.
  2. Don't be afraid to pre-salt eggs.
  3. Add a splash of milk.
  4. Use a fork, not a whisk.
  5. Cook in a nonstick pan.
  6. … and make sure it's cold.
  7. Keep the heat relatively low.
  8. Let them finish cooking off the stove.
Nov 18, 2022

What adds flavor to scrambled eggs? ›

Depending on the day, you can make your scrambled eggs spicy with hot sauce or chili powder, intensely savory with turmeric, cumin or tarragon, or light and refreshing with dill or parsley.

What to add to scrambled eggs yummy? ›

Insider asked food professionals about the unexpected, yet tasty ingredients you should add to your next scramble.
  1. Pesto can lend color and herby flavor to your plate.
  2. Try adding sherry vinegar for a unique flavor profile.
  3. Strawberry jam pairs surprisingly well with eggs.
  4. Hot dogs can make scrambled eggs more filling.
Jun 3, 2022

What are three tips for making perfect scrambled eggs? ›

This Is the Best Way to Make Scrambled Eggs
  1. Crack the eggs on a flat surface.
  2. Don't be afraid to pre-salt eggs.
  3. Add a splash of milk.
  4. Use a fork, not a whisk.
  5. Cook in a nonstick pan.
  6. … and make sure it's cold.
  7. Keep the heat relatively low.
  8. Let them finish cooking off the stove.
Nov 18, 2022

What does Gordon Ramsay put in his scrambled eggs? ›

Ingredients
  1. 6 cold eggs.
  2. 15g butter.
  3. Salt and pepper.
  4. Crème fraîche.
  5. Chives.

What can I add to scrambled eggs for Flavour? ›

If you're looking for ingredients that can jazz up a variety of egg dishes, check out these top 20 egg seasoning ideas:
  1. Salt. Salt is one of the most popular and obvious seasonings for any egg dish. ...
  2. Pepper. ...
  3. Red Pepper Flakes. ...
  4. Chili Powder. ...
  5. Hot Sauce. ...
  6. Tarragon. ...
  7. Dill. ...
  8. Basil.
Dec 7, 2021

What can I combine eggs with? ›

Many vegetables complement eggs well, including spinach, bell peppers, onion, mushrooms, tomatoes, zucchini, asparagus, broccoli, and avocado. These can be added to an omelet or frittata, scrambled with eggs, or served as a side dish with a fried or poached egg on top.

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