This Scrambled Egg and Potato curry (Aloo Anday ki Bhujia) is a simple, 1-pot vegetarian curry recipe made with ingredients you likely have on hand. Quick, easy, and perfect for dinner or breakfast!
Course Breakfast, Main Course
Cuisine Indian, Pakistani
Keyword Aloo Anday ki Bhujia, Scrambled Egg and Potato Curry
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
1medium onionfinely chopped
1small to medium tomatofinely chopped
2medium (or 3 small russet potatoes (1 lb)) peeled and cubed ¼ inch thick*
1tspmild red chili powderuse less if yours is spicy
½tspheaped turmeric powder
1-2small green chili pepperschopped
Heat a nonstick pan over medium-high heat. Add the oil, cumin seeds, and onions and sauté until golden, about 8 minutes. Add the tomato, potatoes, spice powders, and 3/4 tsp salt and sauté for 2-3 minutes.
Lower the heat to a little higher than the lowest setting and cover the pan with the lid. Allow the potatoes to cook for about 20 minutes, stirring a few times in between, until completely tender and well-cooked. If you feel the potatoes may stick to the bottom, add a splash of water.
Meanwhile, in a small bowl, whisk together the eggs, cilantro, green chili peppers, and ½ tsp salt.
Raise the heat to high and add the whisked eggs. Sometimes I like to drizzle in a bit of oil here, but this is optional. Cook, stirring constantly, for 2-3 minutes, or until the eggs are just cooked through.
*Your cooking time will vary depending on the size of your cubed potatoes. I usually chop them thin so they can cook quickly.