Tuesday, October 29, 2013

Aloo Anday ka Saalan (Potato and Hard Boiled Egg Curry) #2

A very simple recipe to use for daily cooking, I make this a couple of times a month. I typically serve this with a wet daal or a simple vegetable dish such as bitter greens or karela. The gravy, potato, and egg taste delicious mashed into plain rice. You could even serve this as a solo dish and set out a selection of pickles and a raita on the table. This saalan (wet curry) also goes well with roti.


Oil has been poured off but you can still see some oil in the finished dish or this wouldn't be a proper saalan!



For this dish you need 5 hard boiled eggs peeled and cut in half. I discovered a couple of years ago that if I steam hard boiled eggs on medium heat for 14 minutes, then remove them from the steam and let them rest for 15-20 minutes, they turn out with a perfectly cooked yellow yolk.

In addition you need 1 large potato or 2-3 small potatoes peeled and cut into wedges that are similar in size to the hard boiled egg halves.

The saalan:

1/2 cup oil (oil will be poured off later)
1 tsp whole cumin seeds (sabut zeera)
1 medium onion sliced thinly
1 heaping tbs ginger-garlic paste
2-3 finely chopped green chiles (I ground these with the ginger-garlic paste)
2 large ripe, juicy tomatoes finely chopped, or 2 cups of roughly pureed tomato
1/4 tsp turmeric powder (haldi)
1/2 tsp red chile powder
1 tsp cumin powder
2 tbs coriander powder
2 cups water
1 tsp salt (or to taste)
1 pinch Shan Curry Powder or any Kitchen King Masala
1 pinch dried methi rubbed between palms (qasoori methi)

Heat oil in pot and add in cumin seeds. As they sizzle toss in the sliced onions. Stir onions frequently on high heat. When you see that a lot of moisture has evaporated from them, turn down the heat and allow the onions to cook until they are golden. Turn up the heat and add in the ginger garlic paste and finely chopped green chile. When the ginger garlic paste changes color from pale to golden, add in the tomato. Stir tomato on high heat for a while. Add in your turmeric, red chile powder, cumin, and coriander. Cook this gravy for a while until all of the moisture has evaporated from the tomatoes and you have a paste with all of the oil on top of it. Remove from the heat and pour off as much oil as you can without losing any gravy. (You can discard the oil or re-use it in a red meat curry dish.) Put pot back on the stove. Set the flame to high and add in the potato. Stir for a moment, then pour in the water.  Stir in the salt. Allow this to come to a boil. Cover the pan and turn the heat to low. Cook for 20 minutes or until the potatoes are completely cooked. When they potatoes are cooked, turn off the heat. Toss in the curry powder and the dried methi and stir. Add in the hard boiled egg halves and gently shake the pot to allow the top of the eggs to get covered lightly in gravy. Ideally they shouldn't be completely submerged so that they are visible and look pretty. If you care to make this daily dish fancier, pour the gravy in a flat rimmed serving dish, then arrange the eggs in the dish, spooning some gravy on top of each egg. The eggs should sit in the gravy for 5-10 minutes so that they pick up the saalan's flavor.

For an alternative alu anday recipe that does not use the typical tomato-onion masala, see here.


Served with healthy brown basmati rice with the gravy mixed and mashed in. Yummy to eat with fingers!

2 comments:

Razina Javed said...

nice one!!!

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