Vegetarian “Egg” Curry: Authentic Aloo ke Ande Recipe
This Eggless Egg Curry, also known as Aloo ke Ande, is a creative and delicious vegetarian dish that mimics the texture and appearance of egg curry using potatoes and paneer. It is a popular North Indian recipe that is perfect for those looking for a meat-free and egg-free alternative. The curry base is rich and flavorful, made with a blend of spices, onions, tomatoes, and cashew paste, creating a thick and dense gravy that coats the mock eggs beautifully.
Details
| Course | Main Course |
|---|---|
| Cuisine | North Indian |
| Servings | 4 people |
| Preparation Time | 20 minutes |
| Cooking Time | 40 minutes |
| Calories | Approximately 400-500 per serving |
Ingredients
| For Masala | |
|---|---|
| 2 tablespoon Onion paste | 1/4 teaspoon Ginger paste |
| 1/4 teaspoon Garlic paste | 1 tablespoon Curd (thick Market curd/yogurt) |
| 1 tablespoon Tomato puree | 1/2 tablespoon Cashew Paste |
| 1/4 teaspoon Cumin seeds | 1/2 teaspoon Deggi Mirch |
| 1/2 teaspoon Garam Masala Powder | 1/2 teaspoon Coriander powder (sukha dhaniya) |
| 1.5 teaspoon Kastoori methi/ dried fenugreek leaves | Salt to taste |
| 1 tablespoon Oil | |
| For Eggless Egg Preparation | |
| 5-6 pieces of Baby potatoes | 2 tablespoon Grated Paneer |
| Salt to taste |
Method
- Wash and peel the potatoes, then boil them in salted water for 12-15 minutes until a toothpick can pierce through easily. Let them cool down completely.
- Cut the cooled potatoes in half and scoop out the center to create a depression like an egg.
- In a small bowl, mix the scooped-out potato with grated paneer, salt, and a pinch of turmeric if desired for a yellow color.
- In a kadhai, heat oil and add cumin seeds. Once they sputter, add ginger-garlic paste and sauté. Then add onion paste and sauté for 2 minutes.
- Mix in tomato puree, cashew paste, and curd. Cook for 2-3 minutes until the oil separates from the base.
- Add all the spices and mix well. Pour in 1/2 cup of water and bring to a boil. Adjust the consistency and seasonings as needed.
- Add the mock eggs to the gravy, cover, and let them sit for a few minutes. Gently coat them with the gravy without mixing.
- Finally, add Kastoori methi and mix. Serve hot with warm rotis or rice.
Special Note
This Eggless Egg Curry is a testament to the creativity and versatility of Indian cuisine. It is a dish that can be easily customized to suit various tastes and dietary preferences, such as making it without onions and garlic by substituting with boiled lauki paste. The combination of potatoes and paneer creates a mock egg that is both convincing and delicious, making this dish a hit at any dinner party or family gathering.
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