Anda Aloo Bukhara Curry
PakistaniPakistani RecipesDesi eggsMedium
A sweet-sour desi curry of boiled eggs and potatoes with dried plums (aloo bukhara), cooked in a rich onion-tomato masala. A classic shadi-style flavour with roti.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 2 potatoes, cubed
- 8 dried plums (aloo bukhara), soaked 15 minutes
- 2 onions, finely chopped
- 3 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp haldi (turmeric)
- 1 tsp dhania (coriander) powder
- 1 tsp garam masala
- 3 tbsp oil
- Salt to taste
- Fresh coriander
- Roti to serve
Method
- Boil the eggs for 10 minutes, cool and peel. Soak the aloo bukhara for 15 minutes.
- Heat oil and fry the onions until golden brown.
- Add ginger-garlic paste, tomatoes, red chilli, haldi and dhania powder; cook until the oil separates.
- Add potatoes and 1 cup water; cover and cook for 12 minutes until the potatoes are soft.
- Add the soaked aloo bukhara and boiled eggs; simmer for 8 minutes.
- Sprinkle garam masala and cook for 2 more minutes.
- Garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)12 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the potatoes fully and serve hot; refrigerate leftovers within 2 hours. Allergens: contains egg. Substitution: use a spoon of imli pulp if aloo bukhara is not available. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a pinch of sugar to balance the sourness of the plums.