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.