Hard-boiled eggs are gently simmered in a rich, creamy, and tangy tomato-onion gravy. This Anda Tikka Masala is a fantastic eggetarian alternative to the classic chicken dish, perfect with naan or rice.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving(Each serving includes 2 eggs and about 1 cup of curry.)
380cal
16gprotein
16gcarbs
Ingredients
8 pc Egg (hard-boiled and peeled)
2 medium Onion (finely chopped)
3 medium Tomato (pureed)
1.5 tbsp Ginger Garlic Paste
12 pc Cashews (soaked in warm water for 15 minutes)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
Perfectly spiced, protein-packed Anda Tikka Masala with soft chapatis & creamy, gut-friendly Raita. Delicious!
This maharashtrian dish is perfect for lunch. With 662.79 calories and 28.060000000000002g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
Bay Leaf
1 inch Cinnamon Stick
3 pc Cloves
2 pc Green Cardamom
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1.5 tsp Salt (or to taste)
0.5 tsp Sugar (to balance flavors)
2 tbsp Coriander Leaves (chopped, for garnish)
1.5 cup Water (for the gravy)
Instructions
1
Prepare the Eggs
Place 8 eggs in a pot, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.
Drain the hot water and immediately run cold water over the eggs to stop the cooking process. Peel them once they are cool enough to handle.
Gently prick the peeled eggs all over with a fork or toothpick. This crucial step helps them absorb the flavors of the gravy.
Heat 1 tbsp of oil in a pan over medium heat. Add the pricked eggs, a pinch of turmeric, and a pinch of red chili powder. Sauté for 2-3 minutes until they develop a light golden, slightly crisp layer. Remove and set aside.
2
Make the Masala Base
Drain the soaked cashews and blend them with 2-3 tbsp of water in a small blender to form a very smooth paste. Set aside.
Heat the remaining 2 tbsp of oil and 1 tbsp of butter in a heavy-bottomed pan or kadai over medium heat.
Once the butter melts, add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Gravy
Add the tomato puree to the pan. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
Add the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 1 minute, allowing the spices to bloom.
Reduce the heat to low. Add the whisked yogurt, stirring continuously and vigorously for 2 minutes to prevent it from curdling.
Stir in the prepared cashew paste and cook for another 2-3 minutes until the gravy thickens and becomes glossy.
Pour in 1.5 cups of water and add the sugar. Stir well, bring the gravy to a gentle simmer, and let it cook for 5 minutes.
4
Finish and Serve
Gently slide the pan-fried eggs into the simmering gravy.
Cover the pan and let it cook on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the masala.
Stir in the garam masala and the crushed kasuri methi (crush it between your palms before adding to release its aroma).
Finally, drizzle in the fresh cream and mix gently. Cook for just one more minute, then turn off the heat. Do not over-boil after adding cream.
Garnish with fresh chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
0.25 tsp Kashmiri Red Chili Powder (Optional, for color)
Instructions
1
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
2
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
3
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
4
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
5
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.
