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Iron-boosting, protein-packed Anda Palak Bhurji with homestyle Makki di Roti. A tasty way to get your greens!
A quick and nutritious North Indian scramble of eggs and fresh spinach, spiced with onions, tomatoes, and aromatic spices. Perfect for a protein-packed breakfast or a light lunch with roti or bread.
Serving size: 1 serving
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Serving size: 1 serving
A comforting and wholesome meal featuring flavorful tempered yellow lentils, fluffy steamed rice, spiced potato and cauliflower curry, and a cooling yogurt raita.
A rich and creamy North Indian classic featuring slow-cooked black lentils in a buttery tomato sauce, served with aromatic cumin-tempered basmati rice and a refreshing cucumber yogurt dip.
Iron-boosting, protein-packed Anda Palak Bhurji with homestyle Makki di Roti. A tasty way to get your greens!
This punjabi dish is perfect for lunch. With 736.59 calories and 24.85g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the eggs: In a medium bowl, crack the 8 eggs. Add 1/2 tsp of the salt and whisk well until the yolks and whites are fully combined. Set aside.
Sauté aromatics: Heat 2 tbsp of vegetable oil in a non-stick pan or kadai over medium heat. Once the oil is hot, add 1 tsp of cumin seeds and let them splutter for about 30 seconds.
Cook the base: Add the 2 finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent. Then, add 1 tbsp of ginger-garlic paste and the 2 chopped green chillies. Sauté for another minute until the raw aroma disappears.
Build the masala: Add the 2 finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they become soft and mushy. Add 0.5 tsp turmeric powder, 0.5 tsp red chilli powder, and the remaining 0.5 tsp of salt. Mix well and cook the spices for 1 minute.
Wilt the spinach: Add the 200g of finely chopped spinach to the pan. Stir everything together and cook for 2-3 minutes until the spinach wilts completely and its moisture evaporates.
Scramble the eggs: Reduce the heat to low and pour the whisked egg mixture into the pan. Let it sit for 30 seconds without stirring. Then, gently start to scramble with a spatula, scraping the bottom of the pan. Continue to cook for 2-3 minutes, stirring gently, until the eggs are just set but still moist. Do not overcook.
Finish and serve: Turn off the heat. Sprinkle 0.5 tsp of garam masala and 2 tbsp of chopped coriander leaves over the bhurji. Give it a final gentle mix. Serve immediately.
Prepare the Dough
Shape the Rotis
Cook the Rotis
Serve Immediately
