A classic Punjabi dhaba-style dish featuring golden-fried hard-boiled eggs simmered in a rich, spicy, and tangy tomato-onion gravy. This hearty curry pairs perfectly with roti or naan for a satisfying meal.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup(1 serving is approximately 1 cup of curry with 2 eggs.)
Soft, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Aromatic Amritsari Egg Curry with soft Naan and creamy Dal Tadka. A protein-packed delight!
This punjabi dish is perfect for dinner. With 942.3199999999999 calories and 33.32g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
red chili powder
(for heat, adjust to taste)
1.5 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp kasuri methi
1.5 tsp salt
2 cup water (warm)
3 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 10 minutes. Drain, cool under cold water, and peel. Prick the peeled eggs with a fork. In a wide pan over medium heat, heat 2 tbsp of oil and shallow fry the eggs for 4-5 minutes until light golden-brown. Remove and set aside.
2
In the same pan on low heat, dry roast the besan for 2-3 minutes until aromatic; remove and set aside. Add the remaining 3 tbsp of oil to the pan over medium heat. Sauté the onions until deep golden brown (7-8 minutes). Add the ginger-garlic paste and green chilies and cook for 1 minute. Stir in the roasted besan, turmeric, both red chili powders, coriander powder, and cumin powder for 30 seconds. Pour in the tomato puree, add salt, and cook for 8-10 minutes until oil separates.
3
Slowly pour in 2 cups of warm water, whisking continuously to prevent lumps. Bring the gravy to a boil, then reduce heat and simmer for 5 minutes. Gently add the fried eggs. Sprinkle with crushed kasuri methi and garam masala. Stir gently, cover, and simmer on low heat for 5-7 minutes.
4
Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Serving size: 1 naan
322cal
7gprotein
44gcarbs
13gfat
Ingredients
3.5 cup Maida (Plus extra for dusting)
2 tsp Active Dry Yeast
2 tsp Sugar (To activate the yeast)
1 cup Warm Water (Around 110°F / 43°C)
0.5 cup Curd (Plain, full-fat, at room temperature)
3 tbsp Sunflower Oil (Plus more for greasing the bowl)
1.5 tsp Salt
4 tbsp Ghee (Melted, for brushing)
1 tbsp Kalonji (Optional, for topping)
2 tbsp Coriander Leaves (Optional, finely chopped for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, which indicates the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and sunflower oil.
Gradually mix the wet and dry ingredients with a spoon or your hand until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, soft, and elastic. It should spring back when you press it lightly.
3
Proof the Dough
Lightly grease a large bowl with a few drops of oil.
Place the kneaded dough in the bowl and turn it over to coat it lightly with oil.
Cover the bowl with a damp kitchen towel or plastic wrap.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Let the dough rise in a warm, draft-free place for 90 minutes, or until it has doubled in volume.
4
Shape the Naan
Once risen, gently punch down the dough to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, take one ball and roll it into a teardrop or oval shape, about 8-9 inches long and 1/4 inch thick.
If using, sprinkle some kalonji (nigella seeds) and chopped coriander on top and press them in gently with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat. It needs to be very hot.
Carefully place the shaped naan onto the hot skillet.
Cook for about 60-90 seconds, until large bubbles form on the surface.
Flip the naan and cook the other side for another 60-90 seconds until golden-brown spots appear.
For a tandoor-like char, carefully lift the cooked naan with tongs and hold it over an open gas flame for 5-10 seconds per side until lightly charred.
Repeat with the remaining dough balls.
6
Finish and Serve
As each naan is cooked, immediately brush it generously with melted ghee.
Stack the cooked naan in a cloth-lined container or wrap them in a clean kitchen towel to keep them warm and soft.
Serve hot with your favorite curry, dal, or kebab.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
