Aloo Anday (Potato and Eggs from Leftovers)

Ingredients

• Leftover boiled potatoes: 2 medium, cubed (or leftover aloo sabzi)
• Eggs: 4
• Oil: 1 tbsp
• Onion: 1 medium, chopped
• Tomato: 1, chopped
• Green chilli: 2
• Salt: 1/2 tsp
• Red chilli powder: 1/2 tsp
• Turmeric: 1/4 tsp
• Fresh coriander: to garnish

Method

1. 1
   Step 1

   Heat the oil in a karahi on medium heat and fry the onion for 3 minutes until lightly golden.

2. 2
   Step 2

   Add the tomato, green chilli, salt, red chilli and turmeric and cook for 3 minutes until the tomato breaks down.

3. 3
   Step 3

   Add the potatoes and mix well into the masala for 2 minutes.

4. 4
   Step 4

   Lower the heat and crack the eggs over the top.

5. 5
   Step 5

   For scrambled style, stir in straight away. For whole eggs, cover and cook 4-5 minutes until the yolks set.

6. 6
   Step 6

   Garnish with coriander and serve with roti or paratha.

Storage

Best fresh; fridge for up to 1 day.