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Aloo Anday ki Bhujia Recipe

Aloo Anday ki Bhujia Recipe

Aloo Anday ki Bhujia Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Pakistani
Servings 4
Calories 330 kcal


  • ¼ cup Oil
  • 1 tsp Cumin Seeds
  • 1 medium Onion
  • 1 small Tomato
  • 2-3 small Potatoes
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • Salt To Taste
  • 2-3 tbsp Cilantro Leaves
  • 6 Eggs
  • 1-2 Green Chili Peppers


  • Heat a nonstick pan over medium-high heat. Add the oil, cumin seeds, and onions and sauté until golden, about 8 minutes. Add the tomato, potatoes, spice powders, and 3/4 tsp salt and sauté for 2-3 minutes.
  • Lower the heat to a little higher than the lowest setting and cover the pan with the lid. Allow the potatoes to cook for about 20 minutes, stirring a few times in between, until completely tender and well-cooked. If you feel the potatoes may stick to the bottom, add a splash of water.
  • Meanwhile, in a small bowl, whisk together the eggs, cilantro, green chili peppers, and ½ tsp salt.
  • Raise the heat to high and add the whisked eggs. Sometimes I like to drizzle in a bit of oil here, but this is optional. Cook, stirring constantly, for 2-3 minutes, or until the eggs are just cooked through.

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