Anday Aloo Chholay


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.

  • Medium
  • 4 person(s)
  • 25 Min


    • 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


  • 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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