Miniature Aloo Anda Curry
Ingredients:
- 8-10 baby potatoes, boiled and halved
- 4 eggs
- 1 small onion, finely chopped
- 1 small tomato, chopped
- 1 green chili, finely chopped
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 tablespoon cooking oil
- Salt to taste
- Fresh coriander leaves for garnish (optional)
Cooking Steps:
Step 1: In a pan, heat oil and add cumin seeds. Allow them to splutter.
Step 2: Add finely chopped onions and sauté until they turn golden brown.
Step 3: Stir in ginger-garlic paste and green chili. Cook until the raw aroma disappears.
Step 4: Add chopped tomatoes and cook until they become soft.
Step 5: Beat the eggs in a bowl and pour them into the pan.
Step 6: Scramble the eggs and mix well with the masala.
Step 7: Add boiled and halved baby potatoes to the pan.
Step 8: Season with turmeric powder, red chili powder, garam masala, and salt. Mix until the potatoes and eggs are well coated with the masala.
Step 9: Continue cooking until the eggs are fully cooked, and the potatoes are heated through.
Step 10: Garnish with fresh coriander leaves if desired.
Serve the Miniature Aloo Anda Curry as a charming and flavorful appetizer or snack, perfect for small bites with big flavors.
How to cook Miniature Aloo Anda Curry:
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