Aloo anda is a lovely comfort food type snack - not too heavy but very nutritious and tasty. I lived and worked in South Africa for about a year and we used to play a lot of squash. This became our ritual pre-match snack; it's got carbs for energy and lots of protein, but it's quite light on the stomach.
3 medium potatoes
1 large onion
Notes on Ingredients
Chilli. You can use chilli powder instead but this is one dish where crushed dried chillis seem to go really well. Use more or less to suit your taste.
Salt. Is optional and you can leave out if you're worried about salt. I think this dish needs a pinch.
Oil. Ghee is best for this dish but you can use other oils if you wish
Roast the cumin seeds and peppercorns in a dry frying pan for a minute,
then grind coarsely.
Peel and finely chop the onion.
Peel and dice the potatoes
Blanche/parboil the diced potatoes in a steamer, microwave or boiling water
Heat oil in a heavy bottomed pan and fry the onions until soft
Add the cumin, pepper and chilli and fry for a minute more
Put in the potatoes and cook for about 5 minutes
Add the turmeric and stir in, then continue cooking until the potatoes are tender.
Crack the eggs into a bowl and whisk thoroughly, then add to the pan
Cook until the eggs are light brown but not burned.
Notes on Method
Potatoes. I haven't read any anda aloo recipes that suggest parboiling the potatoes first but I find this dish quicker and easier if I do. They take an age to cook from raw - just don't overdo the parboiling or they will disintegrate in the pan when you cook them. It is also good to cover the pan when cooking the potatoes to retain moisture.
Generally. There is very little liquid in this dish so you need to keep an eye that it doesn't burn or stick. You may want to add a little water whilst the potatoes are cooking.
Or Search the Site to find something