Dhuska, Aloo Chana Sabzi and Egg Bhurji

Ingredients

• 400 g Yukon Gold Potatoes (about 3 medium, boiled, peeled, and cubed)
• 425 g Canned Chickpeas (one 15 oz can, rinsed and drained)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 1 large Onion (finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 1 cup Tomato Puree (from about 2-3 medium tomatoes)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (or to taste)
• 1.5 cup Water (use hot water for best results)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 0.75 tsp Garam Masala
• 0.5 tsp Amchur Powder (dry mango powder)
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering and Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium-high heat. Once hot, add the cumin seeds and allow them to crackle and become fragrant, about 30-45 seconds.
   • Reduce the heat to medium, add the hing, and immediately follow with the finely chopped onions.
   • Sauté the onions for 6-8 minutes, stirring frequently, until they are soft, translucent, and light golden brown at the edges.
   • Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
2. 2

   Build the Masala Gravy

   • Pour in the tomato puree. Cook for 4-5 minutes, stirring, until the puree thickens and darkens slightly.
   • Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
   • Cook this masala mixture for 6-8 minutes on medium-low heat, stirring occasionally. Add a splash of water if it starts to stick. The masala is ready when it deepens in color and you see oil separating from the sides.
3. 3

   Combine and Simmer the Curry

   • Add the boiled potato cubes and drained chickpeas to the pan. Gently fold them into the masala, ensuring they are well-coated without breaking the potatoes.

Ingredients

• 8 pcs eggs (large)
• 2 tbsp vegetable oil
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 1 inch ginger (grated)
• 4 pcs garlic (cloves, minced)
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder (adjust to taste)
• 0.5 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.

2. 2

   Sauté the aromatics

   • Heat oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the base masala

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4. 4

   Scramble the eggs

   • Reduce the heat to low and pour the whisked eggs into the pan.
   • Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.