A simple yet flavorful North Indian egg curry where hard-boiled eggs are simmered in a rich and spicy onion-tomato gravy. It's a perfect comfort food, ready in under 40 minutes, and pairs wonderfully with roti or rice.
Prep10 min
Cook25 min
Servings4
Serving size: 1 serving(2 eggs with about 1 cup of gravy)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
Crispy, pan-fried okra tossed with classic Bengali spices like mustard and nigella seeds. This simple Bhendi Bhaja comes together in minutes and is the perfect non-slimy side for any Indian meal.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Anda Tarkari, Bhaja Bhaat, Bhendi Bhaja and Roasted Papad
Aromatic, protein-packed egg curry with fluffy rice and crispy fried okra. Pure comfort food!
This odia dish is perfect for dinner. With 1409.2 calories and 40.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
Peel the eggs carefully. Gently prick each egg a few times with a fork or toothpick. This helps them absorb the gravy flavors.
Optional: Heat 1 tbsp of oil in the pan and shallow fry the peeled eggs for 2-3 minutes until they develop light golden-brown spots. Set aside.
2
Sauté the Masala Base
Heat the remaining 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
3
Add Spices and Create the Gravy
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Stir well and cook for 30-45 seconds until the spices are fragrant.
Slowly pour in 1.5 cups of hot water, stirring continuously to avoid lumps. Bring the gravy to a gentle boil.
Once boiling, reduce the heat to low, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld together.
4
Finish and Garnish the Curry
Gently slide the prepared hard-boiled eggs into the simmering gravy.
Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry, followed by the garam masala.
Stir gently to combine. Cover and simmer for another 2-3 minutes, allowing the eggs to soak up the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving for the best taste.
873cal
17gprotein
169gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
