3 medium size potatoes- they should be a quick cooking variety as in will be ready in 20 minutes, not a hard variety. Chop into chunks that are the size of hard boiled eggs. you can peel or not peel at your discretion.
5 hard boiled eggs. Peel, and cut in half. Set aside.
1 1/2 tbs finely crushed garlic
1 tbs finely crushed ginger
1/4 tbs ground turmeric powder
1/2 tsp red chili powder
1 heaping tsp ground cumin powder
2 heaping tsps ground coriander powder
1/4 tsp whole cumin seeds
1-2 roughly chopped fresh green chilies
1/4 cup chopped fresh cilantro
3/4 cup water
pinch of salt
3 tbs oil
Heat oil in pan. Add garlic, ginger and whole cumin seeds. Lower heat and cook this stirring frequently on very low heat for 15-20 minutes. Be sure not to burn it. But the garlic and ginger should caramelize like a Cuban mojo. This will cook all the bitter strong garlicky taste out of the garlic and leave you with the base of a delicious sauce. Okay, when you have cooked the garlic paste, turn up the heat and add in the turmeric, the red chili powder, and the cumin and coriander powder. Stir around once quickly. Do not allow to burn. Toss in your potatoes, stir once, then pour in the water. Allow to cook for 20 minutes or so until potatoes are ready and the oil has separated from the gravy. When it looks ready, add in the fresh chopped green chili cover the pan with the heat off for about five minutes just to steam the chilies. Serve immediately. When ready to serve, pour into a casserole type dish and add in the halved hard boiled eggs, spooning a bit of the sauce over them. Be gentle and don't stir the dish because you don't want the egg yolks to break up into the gravy. Garnish with chopped cilantro. The main trick in this dish is cooking the garlic/ginger paste until done perfectly so that the sauce tastes great. If you haven't done it right, it will taste bitter or like raw garlic. If you have done it well, it is heavenly.
Serve with basmati rice or wheat flour flat bread.
For a more traditional alu anday recipe, see here.