vegetariangluten-free
punjabi
Dal Makhani with Jeera Rice
45 min
739 cal
23gProtein
107gCarbs
26gFat
2Recipes
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Protein-packed Amritsari Egg Bhurji with soft Tawa Rotis - a flavorful, homestyle comfort food!
A rich and spicy scrambled egg curry from the streets of Amritsar. Made with a luscious tomato-onion base, a hint of chickpea flour, and a generous amount of butter, it's a creamy, flavorful dish perfect with soft pav.
Serving size: 1 cup
A staple in Indian households, these soft, whole wheat flatbreads are cooked on a griddle until puffed and golden. Perfect for scooping up curries and dals, they are both wholesome and delicious.
Serving size: 2 rotis
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Protein-packed Amritsari Egg Bhurji with soft Tawa Rotis - a flavorful, homestyle comfort food!
This punjabi dish is perfect for dinner. With 546.25 calories and 24.1g of protein per serving, it's a high-fiber option for your meal plan.
Preparation: In a bowl, crack the 8 eggs. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Do not over-whisk. Set aside. Ensure all your vegetables are chopped and spices are measured out.
Sauté Aromatics: Heat the butter and oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the butter melts, add the finely chopped onions. Sauté for 6-8 minutes, stirring occasionally, until they become soft, translucent, and light golden brown.
Roast Besan: Add the ginger-garlic paste and chopped green chilies to the pan. Cook for 1 minute until the raw aroma disappears. Lower the heat and add the besan (gram flour). Stirring continuously, roast for 2-3 minutes until it turns slightly darker and emits a nutty fragrance. This step is crucial for the flavor and texture.
Build the Masala: Add the chopped tomatoes (or puree), turmeric powder, Kashmiri red chili powder, coriander powder, pav bhaji masala, and salt. Mix everything well. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down completely and you see oil separating from the masala at the edges.
Create the Gravy Base: Pour in 1/2 cup of water, stir to combine, and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes until the gravy thickens slightly into a cohesive, luscious base.
Scramble the Eggs: Reduce the heat to low and pour the whisked eggs into the simmering masala. Let them sit undisturbed for 30-45 seconds to set slightly at the bottom. Then, using a spatula, gently scrape the bottom and fold the eggs over. Continue to cook for 2-3 minutes, stirring gently, until the eggs are cooked but remain soft, creamy, and moist.
Garnish and Serve: Turn off the heat. Stir in the garam masala, fresh lemon juice, and most of the chopped coriander leaves. Give it a final mix. Garnish with the remaining coriander and serve immediately with hot, buttered pav or roti.
Prepare the Dough
Divide and Roll the Rotis
Cook the Roti on the Tawa
Puff the Roti (Phulka)