A delightful North Indian egg curry where hard-boiled eggs are simmered in a rich, flavorful gravy. The magic comes from using onions in two ways, creating a beautiful texture and a subtly sweet and savory taste. Perfect with hot rotis or rice.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Anda Do Pyaza, Roomali Roti and Kachumber Salad
Aromatic, perfectly spiced Anda Do Pyaza with soft Rumali Roti. A protein-packed meal that feels so good!
This awadhi dish is perfect for lunch. With 709.8 calories and 25.54g of protein per serving, it's a muscle-gain option for your meal plan.
fat
2 pcs Green Cardamom Pods (lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Preparation (5 mins)
Finely chop 2 onions. For the other 2 onions, cut them into 1-inch squares and separate the layers to get onion 'petals'.
Using a knife, make a few shallow slits on the surface of the hard-boiled eggs. This helps them absorb the flavors of the gravy.
2
Sauté Eggs and Onion Petals (5 mins)
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
Add the slit boiled eggs and sauté for 2-3 minutes, until they develop a light golden, slightly blistered skin. Remove them from the pan and set aside.
In the same pan, add the onion petals. Sauté for 2-3 minutes until they are translucent but still retain a slight crunch. Remove and keep them with the fried eggs.
3
Build the Gravy Base (15 mins)
Add the remaining 2 tablespoons of oil to the same pan. Once hot, add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until fragrant.
Add the finely chopped onions. Cook on medium heat for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's flavor.
Add the ginger-garlic paste and slit green chillies. Sauté for 1 minute until the raw aroma disappears.
4
Cook the Masala (10 mins)
Reduce the heat to low. Add the powdered spices: turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to prevent burning.
Pour in the tomato puree and add salt. Mix well. Cook the masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides.
5
Simmer the Curry (7 mins)
Add 1.5 cups of hot water to the pan and stir to combine, scraping any bits from the bottom. Bring the gravy to a gentle boil.
Carefully place the fried eggs into the gravy. Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
6
Finish and Garnish (3 mins)
Uncover the pan and stir in the sautéed onion petals, garam masala, and crushed kasuri methi.
Mix gently and cook for another 2 minutes.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
