Pakistani
Aloo Anday (Potato and Egg Bhujia)
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Aloo Anday (Potato and Egg Bhujia) is Pakistani home cooking, eaten at breakfast and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Peel and dice the potatoes small so they cook quickly and evenly.
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Heat the oil, fry the sliced onion 3 minutes, then add the potato with the turmeric, red chili powder, cumin and salt.
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Cover and cook on a low flame 10 minutes, shaking the pan occasionally, until the potato is tender.
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Uncover, raise the heat and fry 3 minutes until the cubes catch a little colour at the edges.
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Beat the eggs and pour them over the potato, then fold everything together gently for 2 minutes until the egg has just set around the cubes.
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Finish with chopped green chilies and coriander leaves and serve hot with paratha.
Watch how to cook Aloo Anday (Potato and Egg Bhujia)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Aloo Anday (Potato and Egg Bhujia), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Aloo Anday (Potato and Egg Bhujia) carries eggs. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Aloo Gobi ki Sabzi (Potato and Cauliflower) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 370 kcal
- Protein
- 11 g
- Carbs
- 35 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 770 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Aloo Anday (Potato and Egg Bhujia) takes about 22 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.