Adrak Wale Aloo Anday

1. Heat the Oil: In a large pan, heat ½ cup oil over a high flame. Add 1 tsp cumin seeds and let them splutter. Toss in the sliced onions and fry until the onions soften and turn golden brown.

2. Add Ginger and Spices: Stir in the crushed ginger and fry with the onions for 3-4 minutes to enhance the flavors. Add chopped green chilies for that spicy kick.

3. Prepare the Masala: Add sliced tomatoes, 1 tsp red chili powder, 1 ½ tsp salt, 1 tsp turmeric powder, and 4 tbsp dried fenugreek leaves (Kasuri Methi). Mix everything well and pour in 1 cup of water. Cover and cook on medium flame until the oil separates from the masala and a thick gravy forms.

4. Cook the Potatoes: Add the cubed potatoes to the pan and cook on high heat for 4 minutes. Pour in another 1 cup of water, cover the pan, and cook on medium flame until the potatoes are tender and the oil separates from the mixture.

5. Scramble the Eggs: Pour in the beaten eggs and continuously stir over a high flame until the eggs are scrambled and well incorporated with the masala and potatoes.

6. Final Touches: Add whole green chilies, 1 tsp garam masala powder, and a handful of chopped fresh coriander leaves. Mix well to infuse the flavors.

7. Serve Hot: Garnish with extra coriander if desired and serve hot with freshly made roti or paratha.

 Enjoy Adrak Wale Aloo Anday:

This quick and spicy Adrak Wale Aloo Anday recipe is perfect for busy weeknights or leisurely weekend brunches. The combination of potatoes, eggs, and ginger gives it a unique and comforting flavor that will have everyone coming back for more.