A tangy and spicy North Indian egg curry bursting with the unique flavors of pickling spices. Hard-boiled eggs simmered in a rich tomato-yogurt gravy make for a truly memorable meal.
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Tangy Achari Anda Masala with flaky paratha and cool curd. A perfectly spiced, homestyle delight!
This punjabi dish is perfect for dinner. With 851.25 calories and 33.12g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tbsp Ginger-Garlic Paste
3 piece Tomato (medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (adjust to taste for color and mild heat)
1.5 tsp Coriander Powder
0.5 cup Curd (plain, full-fat, whisked until smooth)
1.5 cup Water (warm, or as needed for desired consistency)
1.25 tsp Salt (or to taste)
1 tsp Amchur Powder (dry mango powder)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Eggs & Achari Masala
Gently make a few shallow slits on the surface of each peeled, hard-boiled egg. This helps them absorb the gravy.
In a small, dry pan, roast the fennel, nigella, fenugreek, mustard, and cumin seeds on low heat for 1-2 minutes until they become fragrant. Be careful not to burn them.
Allow the roasted spices to cool completely, then grind them into a coarse powder using a spice grinder or mortar and pestle. This is your fresh achari masala.
2
Sauté the Eggs
Heat 1 tbsp of mustard oil in a wide pan or kadai over medium heat until it's lightly smoking.
Carefully add the slit boiled eggs and sauté for 2-3 minutes, turning them gently, until they develop light golden-brown spots.
Remove the eggs from the pan and set them aside.
3
Build the Gravy Base
In the same pan, add the remaining 3 tbsp of mustard oil and heat it well.
Add the hing and the freshly ground achari masala. Sauté for 30 seconds until aromatic.
Add the finely chopped onions and cook on medium heat for 7-8 minutes, stirring frequently, until they turn soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Masala
Add the tomato puree, turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
Cook this mixture on medium-low heat for 8-10 minutes, stirring occasionally. The masala is ready when it thickens and you see oil separating from the sides.
Reduce the heat to the lowest setting. Add the whisked curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting. Cook until the curd is fully incorporated.
5
Simmer and Finish
Pour in 1.5 cups of warm water and add salt. Stir well to combine and bring the gravy to a gentle boil.
Gently place the sautéed eggs back into the gravy.
Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the eggs to soak up the flavors.
Turn off the heat. Stir in the amchur powder and garam masala.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
