Ande ka Jhol with Sattu Paratha

Instructions

1. 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. 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. 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. 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. 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.