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: 1 serving(2 eggs and about 1 cup of curry)
293cal
15gprotein
13gcarbs
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)
A fragrant Kashmiri rice dish where long-grain basmati rice is cooked in a flavorful yogurt-based stock (yakhni) infused with whole spices. Aromatic, mild, and utterly delicious.
Royal egg curry with aromatic pulao – a protein-packed, soul-satisfying dinner!
This awadhi dish is perfect for dinner. With 786.66 calories and 25.02g of protein per serving, it's a nutritious choice 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.
Servings
4
Serving size: 1 serving
494cal
10gprotein
74gcarbs
18gfat
Ingredients
1.5 cup Basmati Rice (Long grain)
4 tbsp Ghee (Divided)
1 large Onion (Thinly sliced for birista)
3 tbsp Vegetable Oil (For frying onions)
2 pcs Bay Leaf
2 pcs Black Cardamom
4 pcs Green Cardamom
5 pcs Cloves
1 inch Cinnamon Stick
1 tsp Fennel Seeds
0.5 tsp Black Peppercorns
1 tsp Shahi Jeera (Caraway seeds)
1 cup Curd (Whisked until smooth, at room temperature)
1 tsp Dry Ginger Powder
0.25 tsp Asafoetida (Use gluten-free if needed)
2 cup Mixed Vegetables (Chopped carrots, beans, peas, cauliflower)
3 cup Water
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Mint Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Vegetables
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes.
While the rice soaks, chop your mixed vegetables into bite-sized pieces.
Whisk the curd in a bowl until completely smooth and lump-free. Let it come to room temperature to prevent curdling.
2
Make Birista (Fried Onions)
Heat vegetable oil in a small pan over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they are deep golden brown and crisp.
Remove the fried onions with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
3
Prepare the Yakhni Base
Heat 2 tbsp of ghee in a heavy-bottomed pot or dutch oven over medium heat.
Add the whole spices: bay leaf, black and green cardamoms, cloves, cinnamon, fennel seeds, and black peppercorns. Sauté for 45 seconds until fragrant.
Reduce the heat to low. Slowly pour in the whisked room-temperature curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting.
Once the curd is incorporated, add the dry ginger powder, asafoetida, and 1 tsp of salt. Stir well.
4
Cook the Pulao
Add the chopped mixed vegetables to the pot and sauté for 3-4 minutes.
Drain the soaked rice completely and add it to the pot. Gently stir for 1 minute, being careful not to break the grains.
Pour in 3 cups of water and add the remaining 0.5 tsp of salt. Gently stir everything together.
Increase the heat to high and bring the mixture to a rolling boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
After 15 minutes, check if all the water has been absorbed. If not, cook for another 2-3 minutes.
5
Rest, Garnish, and Serve
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for perfectly fluffy rice.
Open the lid and gently fluff the rice with a fork.
Garnish with the prepared birista, chopped coriander, and mint leaves.
Serve hot with a side of cucumber raita or plain yogurt.
