A quick and savory Bengali-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a quick weeknight meal with roti or bread.
Prep10 min
Cook10 min
Servings4
Serving size: 1 serving
247cal
14gprotein
10gcarbs
17gfat
Ingredients
8 pcs Large Eggs
2 medium Onion (finely chopped)
2 medium Tomato (finely chopped)
2 pcs Green Chili (finely chopped, adjust to taste)
1 tbsp Ginger Garlic Paste
2 tbsp Mustard Oil (essential for authentic Bengali flavor)
Crispy, flaky layers in a classic triangular shape make this Bengali flatbread a delight. Made with all-purpose flour and fried to golden perfection, it's the perfect partner for rich curries and gravies.
Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
Quick to make, protein-packed Dim Bhurji with flaky porota & perfectly spiced Aloo Dum – pure comfort!
This bengali dish is perfect for lunch. With 912.8600000000001 calories and 27.33g of protein per serving, it's a nutritious choice for your meal plan.
1 tsp
Salt
(adjust to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs and Vegetables
Crack the 8 eggs into a medium bowl. Add 1 tsp of salt and whisk vigorously until the yolks and whites are well combined and slightly frothy. Set aside.
Ensure your onions, tomatoes, green chilies, and coriander leaves are all finely chopped and ready.
2
Sauté the Aromatics
Heat 2 tbsp of mustard oil in a non-stick pan or kadai over medium heat. For authentic flavor, heat the oil until it is almost smoking to mellow its pungency, then reduce the heat slightly.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala Base
Add the chopped tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until they break down and become soft and pulpy.
Stir in the turmeric powder and red chili powder. Mix well and cook the masala for 1-2 minutes, until you see oil beginning to separate from the mixture.
4
Scramble the Eggs
Reduce the flame to low and pour the whisked egg mixture into the pan over the masala.
Allow the eggs to cook undisturbed for about 30-45 seconds, until the edges begin to set.
Using a spatula, gently push the cooked portions from the edges toward the center. Continue this process of pushing and folding for 2-3 minutes until the eggs are softly scrambled and just cooked through. Avoid over-stirring to maintain soft curds.
5
Garnish and Serve
Turn off the heat while the eggs are still slightly moist, as they will continue to cook in the residual heat of the pan.
Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Give it a final gentle fold to combine. Serve immediately with hot rotis, parathas, or toast.
294cal
6gprotein
50gcarbs
7gfat
Ingredients
2 cup Maida
2 tsp Sugar
1 tsp Salt
2 tbsp Ghee (melted, for the dough)
0.75 cup Warm Water (or as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida, sugar, and salt. Whisk them together.
Add 2 tbsp of melted ghee to the flour mixture. Use your fingertips to rub the ghee into the flour until it resembles coarse breadcrumbs. This step is key for a flaky texture.
Gradually pour in the warm water while mixing to form a dough. Knead for 8-10 minutes on a lightly floured surface until the dough is soft, smooth, and elastic, but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for a minimum of 30 minutes. This allows the gluten to relax, making the porotas softer.
2
Shape the Porotas
After resting, knead the dough for another minute. Divide it into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it with a little maida. Roll it out into a thin circle, about 5-6 inches in diameter.
Brush about 1/2 tsp of melted ghee evenly over the surface of the circle. Lightly sprinkle some dry maida over the ghee.
Fold the circle in half to create a semicircle. Brush the top surface of the semicircle with ghee and sprinkle with maida again.
Fold the semicircle in half once more to form a triangle. Press the edges gently.
Lightly dust the triangle with maida and carefully roll it out into a larger triangle, about 5-6 inches on its longest side and 1/4 inch thick. Be gentle to preserve the layers.
3
Fry the Porotas
Heat a tawa or a non-stick skillet over medium heat. The tawa should be hot but not smoking.
Place a rolled porota onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
Flip the porota. Drizzle about 1 tsp of ghee on top and around the edges.
Fry for 1-2 minutes, gently pressing with a spatula, until golden-brown spots appear. You will see the layers begin to separate.
Flip again, add another 1/2 tsp of ghee if needed, and cook the other side until it's golden brown and crisp.
Remove the cooked porota from the tawa and repeat the process for the remaining dough balls.
4
Serve
Once a porota is off the heat, place it on a flat surface. Gently clap or crush it between your palms to fluff up and separate the layers.
Serve immediately while hot and flaky with classic Bengali dishes like Aloo'r Dom, Kosha Mangsho, or Cholar Dal.
1 cup Vegetable Oil (For deep frying potatoes and onions)
1 tbsp Ghee (For the gravy)
220 g Onion (About 2 medium, thinly sliced)
350 g Tomato (About 3 medium, pureed)
15 g Cashew Nuts (About 12-15 cashews, soaked in warm water)
0.5 cup Curd (Whisked until smooth, at room temperature)
1.5 tbsp Ginger Garlic Paste
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
1.5 tsp Kashmiri Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
0.5 tsp Sugar (To balance flavors)
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Water (Warm, adjust as needed)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2
Fry Potatoes and Prepare Pastes
Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
3
Cook the Gravy Base
In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground onion paste (birista paste) and cook for 2 minutes.
Add the tomato puree. Cook on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add all the spice powders: Kashmiri red chilli, turmeric, coriander, and cumin powder. Mix well and cook for another minute until the spices are aromatic.
4
Combine and 'Dum' Cook
Reduce the heat to the absolute minimum. Add the whisked, room-temperature yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Once the yogurt is incorporated, stir in the smooth cashew paste and cook for another 2 minutes.
Add the fried potatoes, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer. Adjust water for your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pan with a tight-fitting lid. For a traditional 'dum', you can seal the edges of the lid with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Let the curry rest, covered, for at least 10 minutes before opening the lid. This helps the flavors to meld and the oil to surface.
Gently stir, then garnish with fresh cream and chopped coriander leaves.
