A simple yet flavorful North Indian egg curry where hard-boiled eggs are simmered in a spiced onion-tomato gravy. This comforting dish is perfect for a quick weekday lunch or dinner, served with hot rotis or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(One serving includes 2 eggs and approximately 1 cup of gravy.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Indian savory snack, these crispy, golden noodles are made from mashed potatoes and chickpea flour. Perfectly spiced and deep-fried to perfection, it's an addictive tea-time favorite.
About Ande ka Jhol, Steamed Basmati Rice and Aloo Bhujia
Protein-packed Ande ka Jhol with fluffy rice and crispy Aloo Bhujia. A comforting, homestyle favorite!
This bihari dish is perfect for lunch. With 750.46 calories and 25.33g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp
Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
2.5 cup Water (hot)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Fry the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to hard-boil.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel the eggs carefully.
Using a fork or toothpick, prick the boiled eggs all over. This helps them absorb the gravy flavors.
Heat 1 tbsp of oil in a wide pan over medium heat. Add the peeled eggs, a pinch of turmeric powder (about 1/4 tsp), and a pinch of red chili powder (about 1/4 tsp). Sauté for 2-3 minutes, turning gently, until they are lightly golden and have a slightly crisp skin. Remove from the pan and set aside.
2
Prepare the Gravy Base (Tadka)
In the same pan, add the remaining 3 tbsp of oil. Heat over medium flame.
Add 1 tsp of cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the 2 finely chopped onions and sauté until they turn soft, translucent, and light golden brown. This should take about 8-10 minutes and is crucial for the flavor base.
3
Cook the Masala
Add 1.5 tbsp of ginger-garlic paste and the 2 slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Pour in the puree of 3 tomatoes. Cook for 3-4 minutes, stirring occasionally.
Add the spice powders: 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Mix well.
Cook this masala on low-medium heat, stirring frequently, until it thickens and you see oil separating from the sides. This will take about 6-8 minutes.
4
Simmer the Curry
Pour in 2.5 cups of hot water and add 1.25 tsp of salt. Stir well to combine everything, scraping any bits from the bottom of the pan.
Bring the gravy to a boil, then reduce the heat to low.
Cover the pan and let the gravy simmer gently for 10-12 minutes. This allows all the flavors to meld together beautifully.
5
Finish and Serve
Gently slide the fried boiled eggs into the simmering gravy.
Sprinkle 0.75 tsp of garam masala over the top. Stir gently to incorporate.
Let the curry simmer for another 2-3 minutes, allowing the eggs to soak up the gravy.
Turn off the heat and garnish with 3 tbsp of freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, jeera rice, or fresh rotis.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Potatoes (About 3 medium starchy potatoes like Russet)
1.5 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (Adds extra crispiness)
2 tbsp Vegetable Oil (For the dough)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Hing (Asafoetida)
1 tsp Amchur Powder (Dried mango powder)
1 tsp Chaat Masala
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Potatoes
Boil the potatoes in water until they are fork-tender, about 15-20 minutes.
Once cooked, drain the water and peel the potatoes while they are still warm.
Grate the warm potatoes using a fine grater or pass them through a potato ricer. This is crucial to ensure there are absolutely no lumps.
Spread the grated potato on a plate and allow it to cool completely to room temperature.
2
Make the Bhujia Dough
In a large mixing bowl, combine the cooled mashed potatoes, besan, rice flour, turmeric powder, red chili powder, hing, amchur powder, chaat masala, garam masala, and salt.
Add 2 tablespoons of oil to the mixture.
Knead everything together to form a soft, smooth, and pliable dough. Do not add any water; the moisture from the potatoes should be sufficient. The dough should not be sticky or stiff.
3
Set Up for Frying
Heat the oil for deep frying in a kadai or a deep, heavy-bottomed pan over medium heat. The oil should be around 175°C (350°F).
Grease the inside of a sev maker (sev press) and the disc with the smallest holes with a little oil to prevent sticking.
Divide the dough into two or three portions and shape one portion into a log. Place it inside the sev maker and secure the lid.
4
Fry the Aloo Bhujia
To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
Hold the sev maker over the hot oil and press the handle, moving in a circular motion to create a large, nest-like shape of bhujia. Do not overcrowd the pan.
Fry for about 1-2 minutes on one side, until the sizzling sound reduces and the bottom is firm.
Carefully flip the bhujia nest and fry the other side for another 1-2 minutes until it is light golden and crisp.
Using a slotted spoon, remove the bhujia from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining dough, frying in batches.
5
Cool and Store
Allow the fried bhujia to cool completely to room temperature. It will become even crispier as it cools.
Once fully cooled, gently break the bhujia nests into smaller, bite-sized pieces.
Store the Aloo Bhujia in a clean, dry, airtight container. It will stay fresh and crispy for up to 3 weeks.
