A fiery and flavorful North Indian egg curry where hard-boiled eggs are simmered in a rich, spicy red gravy. This dhaba-style dish is perfect with hot rotis or rice for a satisfying meal.
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
About Anda Laal Masala, Bajra Roti and Sirke Wale Pyaaz
Perfectly spiced Anda Laal Masala with fiber-rich Bajra Roti. Aromatic, protein-packed & soul-satisfying!
This marwari dish is perfect for dinner. With 664.4499999999999 calories and 23.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 piece Clove
2 piece Green Cardamom (slightly crushed)
0.5 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Red Chili Powder (adjust to preference)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
1.25 tsp Salt (or to taste)
1.5 cup Water (warm)
3 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process and make peeling easier.
Once cool enough to handle, peel the eggs. Using a small knife, make 2-3 shallow vertical slits on each egg. This helps them absorb the flavors of the gravy.
In a small bowl, gently toss the slit eggs with a pinch of turmeric powder and Kashmiri red chili powder to coat them lightly.
2
Shallow-Fry the Eggs
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
Carefully place the coated eggs in the hot oil. Pan-fry for 2-3 minutes, turning them gently, until they develop a light golden-brown, slightly blistered skin.
Remove the fried eggs from the pan and set them aside on a plate.
3
Prepare the Masala Base
In the same pan, add the remaining 3 tablespoons of oil. Heat it over medium flame.
Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and slightly crushed green cardamoms. Sauté for about 30-45 seconds until they become fragrant and the cumin seeds sizzle.
4
Sauté Aromatics
Add the finely chopped onions to the pan. Cook for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This browning is crucial for the flavor of the gravy.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
5
Cook the Spices and Tomatoes
Reduce the heat to low. Add all the powdered spices: turmeric powder, Kashmiri red chili powder, regular red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast them lightly, being careful not to burn them.
Immediately pour in the tomato puree and add salt. Mix everything well.
Cook this masala mixture on medium-low heat for 8-10 minutes, stirring occasionally. Continue cooking until the masala thickens and you see oil separating from the sides of the pan.
6
Incorporate Yogurt and Simmer
Turn the heat to the absolute lowest setting. Add the whisked curd to the pan, stirring continuously and vigorously to prevent it from curdling.
Once the curd is fully incorporated, cook for 2-3 minutes until the oil starts to surface again.
Pour in 1.5 cups of warm water and stir to combine. Bring the gravy to a gentle boil over medium heat.
7
Finish and Garnish
Gently slide the fried eggs into the simmering gravy.
Cover the pan with a lid and let the curry simmer on low heat for 8-10 minutes. This allows the eggs to absorb the rich flavors of the masala.
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala. Give it a final gentle stir.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving hot.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
Trim the root and stem ends of each onion, keeping them whole.
Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2
Make the Pickling Brine
In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
Add the julienned ginger, slit green chilies, and black peppercorns.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Assemble the Pickle
Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4
Cool, Store, and Serve
Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.
