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 Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
Perfectly spiced Anda Do Pyaza with flaky Warqi Paratha – a protein-packed dinner that's pure comfort food.
This awadhi dish is perfect for dinner. With 937.8000000000001 calories and 22.47g 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.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
