A comforting and simple egg and potato curry from Bihar, made with a thin, flavorful gravy. This homestyle dish is perfect with steamed rice for a wholesome and satisfying meal.
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A simple and nutritious Odia stir-fry made with fresh greens, tempered with panch phoron and garlic. This classic side dish from Odisha is ready in minutes and pairs perfectly with rice and dal.
About Anda Aloo Jhola, Bhaja Bhaat and Saaga Bhaja
Hearty Anda Aloo Jhola with iron-boosting Saaga Bhaja. A perfectly spiced, energy-giving comfort food!
This odia dish is perfect for lunch. With 1427.78 calories and 38.49999999999999g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Turmeric Powder
1 tsp Red Chili Powder (or to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (or to taste)
3 cup Water (warm)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Preparation
Peel the hard-boiled eggs and prick them all over with a fork or toothpick. This helps them absorb flavor and prevents them from bursting while frying.
Ensure your boiled potatoes are peeled and cut into halves.
2
Sauté Eggs & Potatoes
Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat.
Carefully add the pricked eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove them from the pan and set aside.
In the same oil, add the boiled potato halves. Sauté for 3-4 minutes until they are golden brown on the edges. Remove and set aside with the eggs.
3
Prepare the Masala Base
Add the remaining 2 tablespoons of mustard oil to the same pan. Heat it until it is slightly smoking.
Add the bay leaf and cumin seeds. Allow the seeds to splutter for about 30 seconds.
Add the finely chopped onions and sauté on medium heat for 7-8 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the curry's flavor.
4
Cook Aromatics and Spices
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
Stir in the tomato puree. Cook for 4-5 minutes until it thickens and the oil starts to release from the sides.
Lower the heat and add the turmeric powder, red chili powder, and coriander powder, along with the salt. Mix well and cook for another 5-7 minutes, stirring frequently. This process, known as 'bhun-na', is key to a flavorful curry. Add a splash of water if the masala starts to stick.
5
Simmer the Curry
Once the oil has clearly separated from the masala, pour in 3 cups of warm water. Stir well, scraping the bottom of the pan to release any flavorful bits.
Bring the gravy to a rolling boil over high heat.
Gently slide the sautéed eggs and potatoes into the boiling gravy.
6
Finish and Serve
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the eggs and potatoes to absorb the flavors of the gravy.
Turn off the heat. Sprinkle the garam masala over the curry and stir gently.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving hot with steamed rice or roti.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
500 g Amaranth Leaves (Also known as Kosala Saaga, washed and roughly chopped)
2 tbsp Mustard Oil
1 tsp Panch Phoron (A five-spice blend from Eastern India)
2 whole Dried Red Chilli (Broken in half)
6 clove Garlic (Roughly chopped)
1 medium Onion (Thinly sliced)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
Instructions
1
Prepare the Greens: Wash the amaranth leaves thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit. Drain completely in a colander. Roughly chop the leaves and tender stems. Set aside.
2
Prepare the Tempering (Phutana): Heat mustard oil in a kadai or wide pan over medium-high heat until it's hot and shimmering. Reduce the heat to medium, add the panch phoron and broken dried red chillies. Allow them to splutter for about 30 seconds until fragrant.
3
Sauté Aromatics: Add the roughly chopped garlic and sauté for 30-45 seconds until it turns light golden, being careful not to burn it. Add the sliced onions and cook for 2-3 minutes until they become soft and translucent.
4
Cook the Greens: Add all the chopped amaranth leaves to the pan. It will seem like a large volume, but it will wilt down quickly. Add the turmeric powder and salt. Mix everything gently to combine with the aromatics.
5
Wilt and Simmer: Cover the pan and cook on low-medium heat for 5-7 minutes. The greens will release their own moisture and cook in their steam. Stir occasionally to prevent sticking.
6
Dry and Finish: Uncover the pan. Increase the heat to medium-high and stir-fry for another 2-3 minutes to evaporate any excess water. The final dish should be dry. Check for seasoning and adjust salt if needed.
7
Serve: Serve the Saaga Bhaja hot as a side dish with steamed rice and dal.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
