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.
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.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Aromatic Anda Do Pyaza with soft rotis & creamy Boondi Raita – a perfectly spiced, soul-satisfying meal.
This punjabi dish is perfect for lunch. With 657.8000000000001 calories and 28.48g of protein per serving, it's a high-fiber, 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.
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.
