A rustic and flavorful egg curry made with hard-boiled eggs simmered in a spicy onion-tomato gravy. This popular North Indian dhaba-style dish is perfect with roti or rice for a satisfying meal.
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.
About Dhaba Egg Masala, Tandoori Roti and Sirke Wale Pyaaz
Dhaba style Egg Masala with Tandoori Roti. Perfectly spiced with tangy Sirke Wale Pyaaz. Comfort food!
This punjabi dish is perfect for dinner. With 717.3 calories and 25.000000000000004g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(lightly crushed)
3 piece Cloves
0.5 tsp Turmeric Powder (divided)
1.5 tsp Kashmiri Red Chilli Powder (divided, for color and mild heat)
2 tsp Coriander Powder
1 tsp Cumin Powder
2 tbsp Curd (whisked until smooth)
1 tbsp Kasuri Methi (dried fenugreek leaves)
0.75 tsp Garam Masala
1.5 cup Water (warm)
1.25 tsp Salt (or to taste)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Fry the Eggs
Using a knife, make a few shallow slits on the surface of the hard-boiled eggs. This helps them absorb the flavors of the gravy.
Heat 2 tablespoons of oil in a wide pan or kadai over medium heat.
Add 1/4 tsp of the turmeric powder and 1/2 tsp of the Kashmiri red chilli powder to the hot oil. Be careful as it can splutter.
Immediately add the slit eggs and sauté for 3-4 minutes, turning them gently until they develop a light golden-brown, slightly blistered skin. Remove the eggs from the pan and set aside.
2
Temper Whole Spices
In the same pan, add the remaining 2 tablespoons of oil.
Once the oil is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves.
Sauté for about 30-40 seconds until the cumin seeds crackle and the spices release their aroma.
3
Build the Masala Base
Add the finely chopped onions to the pan. Sauté on medium heat for 10-12 minutes, stirring frequently, until they are deeply 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.
4
Cook Tomatoes and Spices
Reduce the heat to low. Add the powdered spices: remaining turmeric powder (1/4 tsp), remaining Kashmiri red chilli powder (1 tsp), coriander powder, and cumin powder. Stir for 30 seconds.
Add the tomato puree and salt. Mix everything well. Increase the heat to medium and cook for 8-10 minutes, stirring occasionally, until the masala thickens and oil begins to separate from the sides.
5
Create the Gravy
Turn the heat to the lowest setting. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling. This will make the gravy smooth and creamy.
Pour in 1.5 cups of warm water and mix well to form a cohesive gravy. Bring it to a gentle boil.
Once boiling, reduce the heat, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
6
Finish and Garnish
Gently place the fried eggs into the simmering gravy.
Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry, followed by the garam masala.
Stir gently to combine. Cover and simmer for another 2-3 minutes, allowing the eggs to soak in the gravy's flavor.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with roti, naan, or steamed rice.
4
Serving size: 1 serving
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.
