Aloo Anday Ka Saag 

Ingredients

• 4-5 eggs boiled and sliced in half
• 5-6 potatoes cubed
• 4 tomatoes chopped fine
• 2 tbsp ginger garlic
• 1 tsp whole cumin (zeera)
• 2 red whole red chili
• 1 ½ tsp cumin/coriander powder
• 2 tsp Kashmiri red chili powder
• 1 tsp paprika
• ½ tsp turmeric powder
• ½ cup fried onion, crushed
• 1 ½ cup water
• Chopped cilantro for garnish
• 1 tbs oil
• Salt to taste

RECIPE

1. Heat oil in a wide saucepan and add zeera and whole red chili.
2. Add in ginger-garlic and saute until it slightly changes color.
3. Add cumin/coriander powder, salt, turmeric, paprika, and red chili powder. Keep stirring until it starts to give off the spicy scent.
4. Add in finely chopped tomatoes, stir for a few minutes, and then close the lid and turn to medium-low heat. 
5. After 6-7 minutes, mash the tomatoes and add the fried onion. Mix and stir.
6. Add the potatoes. Increase the heat, mix well, and keep cooking.
7. After a few minutes, add water, turn down the heat, and close the lid. Wait for the potatoes to turn soft (about 12-15 minutes, depending on your potatoes).
8. Mash 1-2 potatoes to thicken the gravy and cook on low for an additional 3-4 minutes.
9. Add the boiled and sliced eggs to the curry. 
10. Garnish with cilantro and serve hot with roti or rice.