How to make Allo Anday ki Bhujia|How to make Potato Egg Masala

Ingredients:
Potatoes – 450 grams (dice in small cubes. See the picture)
Onion – 1 small (thinly chopped)
Eggs – 3 Large (frivolously beaten)
Ginger/Garlic paste – 1 tsp (heaped)
Fresh Tomato paste – 1 cup
Green Chili – 1 medium sized
Oil – 4 tbsp
Cumin (whole) – 1 tsp (roasted and crushed lightly in pestle mortar)
Coriander (whole) – 1 tsp (Roasted and crushed lightly in pestle mortar)
Whole dried chilies – 4 small or 2 large
Chili powder – ½ tsp
Coriander powder – 1 tsp
Turmeric – ¼ tsp
Salt – 1 tsp
Fresh Coriander for Garnish

Method:

1. Inside the cooking pan (pan must contain cap) high temperature the oil and insert chop onions, cumin seed, coriander seeds and dried up complete chilies.
2. As soon when the onions turn into see-through (complete not brown the onions), put in the small cube potatoes.

3. mix up them on medium to high temperature for 3-5 mints turn over a not many sides of potatoes begin suitable semi-transparent.
4. Put in tomato paste, ginger/garlic paste, salt, chili powder, cumin powder, turmeric powder and green chilies. Mix up it. Cover up and steam for 2-3 mints on medium temperature turn over the liquid from tomatoes has compact.

5. Put in the beaten eggs on top of the potatoes. Do not mix up. Cover up it for 25 mints and decrease the temperature to low.

6. Later than 10-12 mints, eliminate the lid and mix the cooked egg in detail. Cover the pan again for 15 mints. The potatoes must be done in about that time. If the potatoes are not done once 25 minutes, let it cook more on very low heat till potatoes are done. Do not include more water.

7. Just the once cooked, take away from the heat. Garnish with chopped fresh coriander and serve with chapatti.