A comforting and simple Odia-style curry featuring boiled eggs and soft potatoes simmered in a light, fragrant tomato and onion gravy. This rustic dish is a household staple, perfect with steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
278cal
10gprotein
25gcarbs
16g
Ingredients
4 pcs Eggs (large, hard-boiled and peeled)
2 pcs Potatoes (medium, boiled, peeled, and cut into large chunks)
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 light, aromatic, and comforting yellow lentil curry from Odisha. The signature nutty flavor comes from dry-roasting the moong dal before cooking. Tempered with ghee and simple spices, this dal is a staple served with steamed rice, embodying the soulful simplicity of Odia cuisine.
Hearty Anda Aloo Jholo with Bhaata & gut-friendly Muga Dali – a protein-packed, soul-satisfying comfort meal!
This odia dish is perfect for dinner. With 1393.6000000000001 calories and 39.27g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Turmeric Powder
(divided)
1.25 tsp Red Chili Powder (divided, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (or to taste)
2 cup Water (for the gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Potatoes
Take the hard-boiled and peeled eggs. Using a fork or knife, gently prick them in a few places. This helps them absorb the gravy and prevents them from bursting while frying.
Ensure the boiled potatoes are peeled and cut into large, bite-sized chunks.
2
Sauté Eggs and Potatoes
Heat 2 tablespoons of mustard oil in a kadai or pan over medium heat. Wait for it to become very hot, until you see faint smoke.
Carefully add the pricked eggs and potato chunks. Sprinkle with 1/4 tsp of turmeric powder and 1/4 tsp of red chili powder.
Sauté for 3-4 minutes, stirring gently, until they develop a light golden-brown, slightly crisp layer. Remove them from the pan and set aside.
3
Prepare the Masala Base
In the same pan, add the remaining 1 tablespoon of mustard oil.
Once hot, add the cumin seeds and bay leaf. Allow the cumin seeds to splutter for about 30 seconds.
Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and golden brown.
4
Cook Aromatics and Spices
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the tomato puree and cook for 2-3 minutes until it thickens slightly.
Lower the heat and add the remaining spice powders: 1/2 tsp turmeric powder, 1 tsp red chili powder, cumin powder, and coriander powder, along with the salt.
Stir well and cook the masala for 5-6 minutes, stirring occasionally. Continue until the oil starts to separate from the masala, indicating it's well-cooked.
5
Simmer the Curry
Gently return the sautéed eggs and potatoes to the pan. Mix carefully to coat them with the masala without breaking them.
Pour in 2 cups of warm water and stir gently. Bring the curry to a rolling boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the flavors to meld together.
6
Finish and Garnish
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes before serving. This helps the flavors to settle. Serve hot with steamed rice.
873cal
17gprotein
169gcarbs
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.
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.
If the dal seems too thick, add about 1/2 cup of hot water and mix well to reach your desired consistency.
4
Prepare the Tempering (Chhunka)
In a small tadka pan, heat the ghee over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Next, add the cumin seeds and broken dried red chilies. Sauté for about 30 seconds until the chilies darken slightly and the seeds are fragrant.
Finally, add the asafoetida, give it a quick stir for 1-2 seconds, and immediately turn off the heat.
5
Combine, Simmer, and Serve
Carefully pour the hot tempering over the cooked dal. It will sizzle.
Stir the tempering into the dal and bring the mixture to a gentle simmer for 2-3 minutes to allow the flavors to meld together.
Garnish with freshly chopped cilantro.
Serve hot with steamed rice and a side of vegetables or bhaja (fried vegetables).
