Anda Baingan Aloo Curry
PakistaniPakistani RecipesGolden eggsEasy
Soft brinjal and potatoes simmered in a spiced tomato gravy with boiled eggs. A comforting everyday curry for chapati or boiled rice.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 eggs
- 2 medium baingan (brinjals)
- 2 potatoes
- 2 tomatoes
- 1 onion
- 2 green chillies
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 0.5 tsp turmeric
- 0.5 tsp cumin seeds
- 3 tbsp cooking oil
- salt to taste
- fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and keep whole.
- Cut baingan and potatoes into chunks and soak the baingan in salted water for 10 minutes.
- Heat oil, add cumin seeds, then fry the onion until light golden.
- Add ginger-garlic paste, tomatoes and all dry spices; cook until the masala thickens.
- Add potatoes and baingan with half a cup of water, cover and cook for 15 minutes until soft.
- Add the eggs, simmer 5 minutes, garnish with coriander and green chillies and serve hot.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)14 g
Fat (estimate)18 g
Carbs (estimate)22 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 eggs until yolks are firm and simmer the vegetables until fully soft. Allergen: contains egg. If baingan is not available, use only potatoes or add shimla mirch; desi ghee can replace oil for a richer taste. Nutrition values are estimates.