

Chicken Korma, Roti and Kachumber
Creamy, aromatic Chicken Korma with soft rotis & crisp cucumber salad. A protein-packed, perfectly spiced treat!
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Crispy pooris with protein-packed scrambled eggs and aloo sabzi – a delicious, kid-approved comfort food!

A quick and protein-packed Indian scrambled egg dish, spiced with aromatic masalas and studded with sweet green peas. Perfect for a hearty breakfast or a quick weeknight dinner with roti or pav.
Serving size: 1 serving

A quintessential Indian fried bread, Poori is a golden, puffy delight. Made from a simple whole wheat dough, it puffs up magically when fried, creating a hollow, soft, and slightly crisp bread perfect for scooping up curries like Aloo Sabzi or Chana Masala. A festive staple, this recipe guides you to make perfect, non-oily pooris every time.
Serving size: 1 serving

A simple and comforting potato curry made with tender boiled potatoes simmered in a savory tomato and onion gravy. This classic North Indian dish is perfect with hot puris or rotis and comes together in under 30 minutes.
Serving size: 1 serving


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Crispy pooris with protein-packed scrambled eggs and aloo sabzi – a delicious, kid-approved comfort food!
This bihari dish is perfect for dinner. With 747.37 calories and 28.679999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Ingredients
Sauté Aromatics
Cook the Masala Base
Scramble the Eggs
Garnish and Serve
Prepare the Dough
Knead to a Stiff Dough
Rest the Dough
Portion and Roll the Pooris
Heat the Oil for Frying
Fry the Pooris
Serve Immediately
Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the chopped onions. Sauté the onions until they turn soft and golden brown, which should take about 5-6 minutes. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
Add the chopped tomatoes or puree to the pan. Cook until the tomatoes soften and oil begins to separate from the masala, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for one more minute.
Add the cubed boiled potatoes to the pan. Gently mix to coat the potatoes with the masala without breaking them. Pour in the water and bring the mixture to a simmer. Cover the pan and let it cook on low heat for 5-7 minutes, allowing the potatoes to absorb the flavors. You can gently mash a few potato pieces with the back of your spoon to thicken the gravy.
Turn off the heat. Stir in the garam masala and amchur powder. Garnish with freshly chopped coriander leaves. Let the sabzi rest for a few minutes before serving.