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.
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Perfectly spiced Anda Do Pyaza with fluffy Tandoori Roti. A protein-packed, aromatic meal that's soul-satisfying!
This hyderabadi dish is perfect for dinner. With 672.6800000000001 calories and 24.75g of protein per serving, it's a nutritious choice 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.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
