A classic Bengali delight where hard-boiled eggs are shallow-fried and then simmered in a rich, spicy onion-tomato gravy. The signature 'kosha' or slow-sautéing process develops a deep, intense flavor and a luscious, oil-streaked gravy that's perfect with steamed rice or luchi.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving(2 eggs and 1 potato half with gravy)
398cal
16gprotein
29gcarbs
25g
Ingredients
8 pcs Egg (hard-boiled and peeled)
2 pcs Potato (medium, boiled, peeled, and halved)
60 ml Mustard Oil
250 g Onion (finely ground to a paste (approx. 2 medium onions))
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Aromatic, perfectly spiced Anda Kosha with warm parathas and creamy dahi. Protein-packed comfort food!
This odia dish is perfect for dinner. With 890.6199999999999 calories and 32.91g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs
Green Cardamom
(lightly crushed)
3 pcs Cloves
1.25 tsp Turmeric Powder (1/4 tsp for eggs, 1 tsp for gravy)
1.25 tsp Kashmiri Red Chili Powder (1/4 tsp for eggs, 1 tsp for gravy)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Garam Masala Powder
1 tsp Sugar
1.5 tsp Salt (1/4 tsp for eggs, 1.25 tsp for gravy, or to taste)
1 tsp Ghee
10 g Coriander Leaves (finely chopped, for garnish)
240 ml Water (warm)
Instructions
1
Prep & Fry Eggs and Potatoes (Time: 8 mins)
Make a few shallow slits on the hard-boiled eggs with a knife. This helps them absorb flavor and prevents them from bursting.
In a bowl, toss the eggs with 1/4 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder, and 1/4 tsp salt.
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is lightly smoking.
Carefully slide in the marinated eggs and fry for 2-3 minutes, turning gently, until they have a light golden, blistered skin. Remove with a slotted spoon and set aside.
In the same oil, fry the boiled potato halves for 4-5 minutes until they are golden brown on all sides. Remove and set aside.
2
Prepare the Spice Base (Time: 12 mins)
In the remaining oil, reduce the heat to medium. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns a deep golden brown and oil begins to separate from the sides. This step is crucial for the flavor.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
3
The 'Kosha' Process (Time: 10 mins)
Add the tomato puree and slit green chilies. Cook for 5-7 minutes, stirring, until the mixture thickens and oil starts to pool at the edges.
Lower the heat and add the powdered spices: 1 tsp turmeric powder, 1 tsp Kashmiri red chili powder, cumin powder, and coriander powder. Sauté for 1 minute until fragrant.
Add the sugar and the remaining 1.25 tsp of salt. Mix well. Continue to slow-sauté ('kosha') the masala for another 3-4 minutes, stirring continuously, until it becomes a dark, cohesive mass.
4
Simmer the Curry (Time: 10 mins)
Gently return the fried eggs and potatoes to the pan. Carefully coat them with the masala, ensuring not to break the eggs.
Pour in 240 ml (1 cup) of warm water and stir gently. Bring the gravy to a boil.
Cover the pan, reduce the heat to low, and let it simmer for 10 minutes, allowing the eggs to absorb the flavors and the gravy to thicken to your desired consistency.
5
Finishing Touches (Time: 5 mins)
Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the curry. Give it a gentle stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5-10 minutes before serving. This allows the flavors to meld beautifully. Serve hot.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
