A classic Bengali Mughlai dish where hard-boiled eggs are gently simmered in a luscious, aromatic gravy made with onions, cashews, and yogurt. This rich and creamy curry is a perfect side for biryani, pulao, or parathas.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
397cal
16gprotein
16gcarbs
Ingredients
8 pcs Eggs (Hard-boiled and peeled)
2 large Onion (Ground to a fine paste)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
15 pcs Cashews (Soaked in warm water for 20 minutes)
A classic Awadhi flatbread, famously cooked on an inverted griddle (ulta tawa). This paratha is wonderfully soft with a slightly crisp exterior and a unique dome shape, making it the perfect vessel for scooping up rich curries like Galouti Kebab or Korma.
Aromatic, perfectly spiced Egg Chaap with melt-in-mouth Ulte Tawe ka Paratha – soul-satisfying!
This awadhi dish is perfect for snack. With 715.04 calories and 24.24g of protein per serving, it's a muscle-gain option for your meal plan.
30gfat
3 pcs Green Cardamoms (Lightly crushed)
4 pcs Cloves
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (Adjust for desired color and heat)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.75 tsp Garam Masala Powder
0.5 tsp Sugar
1.25 tsp Salt (Or to taste)
1.5 cup Water (Warm)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Eggs and Cashew Paste
Using a knife or fork, gently make a few shallow slits on the hard-boiled eggs. This helps them absorb the gravy's flavor.
Drain the soaked cashews and grind them with 2-3 tablespoons of water in a small blender until you have a very smooth, creamy paste. Set aside.
2
Shallow Fry the Eggs
Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it's slightly smoking.
Carefully slide in the boiled eggs. Sauté for 3-4 minutes, turning them gently, until they develop light golden-brown spots. This adds a lovely texture.
Remove the eggs with a slotted spoon and set them aside.
3
Sauté Aromatics and Onion Paste
In the same oil, reduce the heat to low. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the onion paste. Increase the heat to medium and cook for 10-12 minutes, stirring frequently. Cook until the paste turns a deep golden brown and the oil begins to separate from the sides. This step is crucial for the authentic flavor.
4
Cook the Masala
Add the ginger and garlic pastes. Sauté for another 2-3 minutes until the raw smell disappears.
Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir well and cook for 1 minute. If the spices start to stick, add a splash of water.
5
Build the Creamy Gravy
Add the prepared cashew paste and cook for 2-3 minutes, stirring constantly to prevent it from sticking, until the oil begins to separate again.
In a separate bowl, whisk the curd with salt and sugar until smooth. Reduce the stove's heat to the absolute lowest setting. Add the whisked curd mixture to the pan.
Stir continuously for 2-3 minutes to prevent the curd from splitting. Cook until the oil surfaces again.
6
Simmer the Curry
Pour in 1.5 cups of warm water and mix thoroughly to create a smooth, lump-free gravy. Bring it to a gentle boil over medium heat.
Gently place the fried eggs back into the gravy. Cover the pan and let it simmer on low heat for 8-10 minutes. This allows the eggs to soak up all the delicious flavors.
7
Finish and Garnish
Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the curry. Give it a final gentle stir.
Garnish with freshly chopped coriander leaves. Let the Egg Chaap rest for at least 10 minutes before serving to allow the flavors to meld.
318cal
8gprotein
51gcarbs
9gfat
Ingredients
2 cup Maida
0.75 cup Warm Milk (Approx. 180ml)
2 tbsp Ghee (For the dough)
1 tsp Sugar
0.75 tsp Salt (For the dough)
0.25 cup Water (For salt water wash)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of maida, 0.75 tsp salt, and sugar.
Add 2 tbsp of ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This process is called 'moyan'.
Gradually add the warm milk and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the parathas softer.
2
Prepare the Tawa and Salt Water (5 minutes)
Place a heavy-bottomed kadhai or a convex tawa upside down on your stove over medium-high heat. Let it get very hot; you should see faint smoke rising from it.
While the tawa heats, mix 0.5 tsp of salt in 0.25 cup of water in a small bowl. Stir until the salt dissolves completely. This salt water will act as an adhesive.
3
Roll the Parathas (5 minutes)
After the dough has rested, knead it again for one minute.
Divide the dough into 8 equal-sized balls.
Take one ball, dust it lightly with dry maida, and roll it into a thin circle, about 6-7 inches in diameter. Keep the rolled parathas covered to prevent them from drying out.
4
Cook the Paratha (2-3 minutes per paratha)
Take one rolled paratha. Dip your fingers in the salt water and apply a thin, even layer over one entire surface.
Carefully lift the paratha and place the water-coated side down onto the hot inverted tawa. Gently press the edges to ensure it sticks well.
Cook for about 1-2 minutes. You will see bubbles forming on the surface as it cooks.
Using a kitchen towel or oven mitts, carefully lift the tawa by its handle, flip it over, and hold it directly over the open flame, about 4-5 inches away.
Cook the top side by moving the tawa in a circular motion to ensure even cooking. This should take 30-60 seconds, until golden-brown spots appear all over.
Flip the tawa back to its original position on the stove.
5
Finish and Serve
Using a pair of tongs, carefully peel the cooked paratha off the tawa. It should come off easily.
Place the hot paratha on a plate and generously brush it with melted ghee.
Repeat the process for the remaining dough balls. Stack the cooked parathas in a casserole or wrap them in a cloth to keep them soft and warm.
Serve immediately with your favorite rich curry or kebabs.
