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

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.

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!

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.

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.

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

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.

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.)

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.

"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.

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.

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.

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.

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!

Four months left to a gas light?

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.

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.

Any one try this with canned tomatoes?

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

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.

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.

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

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

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.

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.

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.

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.

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!