A comforting and popular North Indian dish featuring hard-boiled eggs simmered in a rich, flavorful onion-tomato gravy. Perfect with roti or steamed rice for a quick and satisfying meal.
Prep10 min
Cook25 min
Servings4
Serving size: 2 eggs(2 eggs and about 1 cup of curry)
299cal
15gprotein
14gcarbs
21g
Ingredients
8 pcs Eggs (large)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 medium Tomatoes (pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Protein-packed Anda Curry with soft rotis and tangy onion salad – an aromatic, energy-giving meal!
This punjabi dish is perfect for lunch. With 546.91 calories and 23.98g of protein per serving, it's a high-fiber option for your meal plan.
fat
Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in cold water to stop the cooking process. Once cool, peel the shells.
Using a knife, make 2-3 shallow slits on the surface of each egg. This helps them absorb the gravy flavors.
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the boiled eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Curry Base (Masala)
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3
Cook the Tomato Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until fragrant, being careful not to burn the spices.
Pour in the tomato puree and add the salt. Mix well.
Increase the heat to medium and cook the masala, stirring occasionally, for 5-7 minutes. Continue cooking until the mixture thickens and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
Pour in 1.5 cups of hot water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
Gently slide the pan-fried eggs into the simmering gravy.
Sprinkle the garam masala and crushed kasuri methi over the top. Stir gently to incorporate.
Cover the pan again and simmer for a final 2-3 minutes, allowing the eggs to soak up the curry.
5
Garnish and Serve
Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Let the curry rest for 5 minutes before serving.
Serve hot with steamed basmati rice, jeera rice, roti, or naan.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
