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 traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
A comforting one-pot lentil and vegetable stew from Odisha. This wholesome dish combines toor dal with a medley of vegetables, seasoned with a unique five-spice tempering and a hint of roasted coconut.
Protein-packed Anda Tarkari with energy-giving Arna and fiber-rich Dalma. A comforting, perfectly spiced meal!
This odia dish is perfect for dinner. With 1128.6599999999999 calories and 38.24g 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.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
