My friend Shayma from over @spicespoon said a thing in an Instagram reel recently that struck me. She said that while we glorify the power of comfort food we often gloss over the discomfort it came from. Anday Aloo ka Salan is one of the first things I learnt how to “recook” in Canada. I learnt it over very many phone calls with a beloved relative whose been a big part of my life and support system ever since. This salan reminds me of those frantic lonely times, in that tiny apartment with it’s glass walls, looking out onto a big city where I felt brutally alone. It also reminds me of so many happier times - like the bustle of the kitchen table at home in my mothers green tiled kitchen. It was always my personal mission to get one egg, two potatoes and the perfect amount of raita.
Ingredients
I often make this salan when I am low on groceries because it is such a lovely change from the usual fare and I always have the ingredients for it!
A Little Step By Step
Like many curries Anday Aloo ka Salan relies on an onion based gravy. It get’s it’s lovely aroma from the unusual (for Pakistani cooking) addition of methi dana or fenugreek seeds early in the cooking process.
Smooth Salans
Okay here is the plain truth folks. If you want your salan to be super smooth, here are your options. 1.) Add about a cup and a half of hot water to the masala after sauteing the tomatoes and then leave it covered and on a brisk simmer for 20 minutes. Reduce it, saute it, and the onion will break down. 2.) Add the water to the pot after tomatoes and use an immersion blender to smoothen out your curry. Don’t overdo it, we want to keep some of that classic salan texture.
Anday Aaloo ka Salan: Tips for Managing Oil
Before we get started, I think it is pretty evident that curries are oil heavy. That unfortunately is the nature of the beast. If you want to understand why check out this post on Mastering Pakistani Cooking. If you need to get cooking soon then let’s just say this: DO NOT skimp on the oil at the beginning of the recipe. Instead drain excess oil off the top when you are done cooking. As your dish cools it will rise to the top and then you can gently tip it out or blot it with paper towels.
Must we fry the eggs?
The frying of the boiled egg – as funny as that sounds – makes this Anday Aaloo ka Salan a little extra special, but feel free to skip it if you want. If you do fry them then just place the eggs on a paper towel or a rack to drain excess oil.
How thick should the salan be?
That my friend is upto you. I prefer a thicker shorba with chapati, but my husband likes it best with rice and a thinner curry.
Want more curry inspiration? Here are some other favourites!
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