A rustic and spicy egg curry made with hard-boiled eggs simmered in a rich onion-tomato gravy. This popular North Indian dhaba-style dish is packed with flavor and perfect with roti or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 bowl(1 serving contains 2 eggs and about 1 cup of curry.)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
This punjabi and north_indian dish is perfect for lunch or dinner. With 712.5299999999999 calories and 24.72g of protein per serving, it's a nutritious choice for your meal plan.
fat
(lightly crushed)
4 pcs Cloves
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
1.5 tsp Salt (or to taste)
1.5 cup Water (warm)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Fry the Eggs
Place eggs in a saucepan, cover with water, and bring to a rolling boil. Cook for 10-12 minutes for perfect hard-boiled eggs.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel them once cool.
Gently make 2-3 shallow slits on each boiled egg with a knife. This helps them absorb the gravy flavors.
Heat 1 tbsp of oil in a pan over medium heat. Add 1/4 tsp of the turmeric powder and 1/4 tsp of the red chili powder. Sauté for 10 seconds.
Add the slit eggs and fry for 2-3 minutes, tossing gently, until they are lightly golden and have a slightly chewy, blistered skin. Remove from the pan and set aside.
2
Prepare the Curry Base (Tadka)
In the same pan, add the remaining 3 tbsp of oil and heat over a medium flame.
Add the whole spices: cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they sizzle and release their aroma.
Add the finely chopped onions. Sauté patiently for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the authentic dhaba flavor.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears.
3
Cook the Masala
Reduce the heat to low to prevent the spices from burning. Add the powdered spices: remaining turmeric powder, red chili powder, coriander powder, and cumin powder, along with the salt.
Stir continuously for 30 seconds until fragrant.
Pour in the tomato puree. Increase the heat to medium and cook, stirring occasionally, for about 6-8 minutes. The masala is ready when it thickens and you see oil separating at the edges.
4
Simmer the Curry
Add 1.5 cups of warm water to the pan. Stir well, scraping the bottom to incorporate all the flavorful bits into the gravy.
Bring the gravy to a gentle boil.
Carefully slide the fried eggs into the gravy.
Reduce the heat to low, cover the pan with a lid, and let the curry simmer for 8-10 minutes. This allows the eggs to absorb the flavors of the masala.
5
Finish and Garnish
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry, followed by the garam masala.
Stir gently to combine.
Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5-10 minutes before serving. This helps the flavors to meld together beautifully. Serve hot with roti, naan, or steamed rice.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
Trim the root and stem ends of each onion, keeping them whole.
Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2
Make the Pickling Brine
In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
Add the julienned ginger, slit green chilies, and black peppercorns.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Assemble the Pickle
Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4
Cool, Store, and Serve
Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.
