"Aloo Anday" is a popular Pakistani and North Indian dish that translates to "potatoes and eggs" in English. It's a simple and hearty dish made with boiled potatoes and scrambled eggs, cooked together with a blend of spices and sometimes vegetables.

To prepare Aloo Anday, potatoes are typically boiled, peeled, and then diced or cut into small cubes. The eggs are beaten and seasoned with salt, pepper, and other spices like cumin, red chili powder, and turmeric. Onions, tomatoes, and green chilies are commonly added to enhance the flavor and provide a bit of texture.

In a pan, oil or ghee is heated, and the diced potatoes are sautéed until they are slightly golden brown. The beaten eggs are then poured over the potatoes and stirred continuously until the eggs are cooked and well combined with the potatoes. The spices and vegetables are added at this stage and cooked until everything is blended and cooked through.

The resulting dish is a flavorful combination of creamy eggs, tender potatoes, and the aromatic spices. It's often served with roti (Indian bread) or paratha (layered flatbread), making for a delicious and fulfilling meal enjoyed across the Indian subcontinent.