Anday Aloo Chholay

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A delicious breakfast dish from South Indian and Hyderabadi cuisine. Thick gravy made with chickpeas and spices. This dish can be served with puri, naan at brunch and lunch.

Anday Aloo Chholay
  • Medium
  • 4 person(s)
  • 25 Min
  • 4 Likes

Ingredients

    • Oil4 – 5
    • Onion, sliced1 – 2
    • Potato, cut into halves4
    • Ginger garlic paste1 tablespoon
    • Tomato, diced2
    • Saltto taste
    • Ground black pepper½ teaspoon
    • Red chili whole2 – 3
    • Turmeric powder½ teaspoon
    • Ground coriander½ teaspoon
    • Ground cumin½ teaspoon
    • Garam masala½ teaspoon
    • Yogurt½ cup
    • Green chilies4 – 5
    • Chickpeas, boiled400 grams
    • Boiled eggs4
    • Freshly chopped corianderfor garnish
    • Green chiliesfor garnish

Preparation

  • Heat oil in a medium pot, saute onions until golden brown.
  • Add potatoes, ginger garlic paste and mix well.
  • Add diced tomatoes, salt, ground black pepper, whole red chili, red chili powder, turmeric, ground coriander, ground cumin, garam masala and mix.
  • Add yogurt and mix well.
  • Add green chilies and stir well.
  • Add boiled chickpeas, mix well.
  • Add a little water, stir, cover the lid and let it simmer for 5 minutes.
  • Add boiled eggs, freshly chopped coriander and green chilies.
  • Enjoy! Please give us your feedback in the comments below.
 
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