

Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
Loading...
Perfectly spiced, protein-packed egg curry with fiber-rich Missi Roti. A soul-satisfying homestyle dinner!

Hard-boiled eggs simmered in a luscious, spicy onion-tomato gravy. This comforting North Indian curry is a quick and protein-packed meal, perfect with hot rotis or steamed rice.
Serving size: 1 serving(1 cup curry with 2 boiled eggs)

A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
Serving size: 2 pieces

A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
Serving size: 1 cup


Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!


Hearty Rajasthani Mutton Stew with fiber-rich Bajra Roti – a soul-satisfying and energy-giving meal!


Melt-in-mouth Mutton Nagori with soft Gehu ki Roti – a perfectly spiced, homestyle comfort food!


Aromatic Chicken Soola with warm Gehu ki Roti and tangy mint chutney – a protein-packed, energy-giving meal!


Perfectly spiced Laal Maas Kofta Curry with fiber-rich Bajra Roti – a protein-packed comfort food!


Iron-boosting Mutton Kaleji Masala with warm Gehu ki Roti. A perfectly spiced, homestyle meal!
Perfectly spiced, protein-packed egg curry with fiber-rich Missi Roti. A soul-satisfying homestyle dinner!
This marwari dish is perfect for dinner. With 816.05 calories and 32.06g of protein per serving, it's a muscle-gain option for your meal plan.
Boil and Prepare the Eggs
Shallow-Fry the Eggs
Prepare the Gravy Base (Masala)
Cook the Tomatoes and Spices
Simmer the Curry
Finish and Garnish
Prepare the Dough
Shape the Rotis
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
Add the thinly sliced onions and sauté for 7-8 minutes, stirring occasionally, until they become soft and light golden brown.
Stir in the ginger paste, garlic paste, and slit green chilies. Cook for another minute until the raw aroma disappears.
Add the chopped tomatoes along with a pinch of salt. Cook for 5-6 minutes, mashing the tomatoes with your spoon, until they turn soft, pulpy, and oil begins to separate from the masala.
Lower the heat and add the spice powders: turmeric powder, red chili powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent the spices from burning.
Add the cubed potatoes and the remaining salt. Gently toss everything together for 2 minutes to coat the potatoes evenly with the masala.
Pour in 1/2 cup of hot water, stir well, and bring the mixture to a gentle simmer. Cover the pan with a lid, reduce the heat to low, and cook for 15-18 minutes, or until the potatoes are fork-tender. Stir once or twice in between to prevent sticking.
Cook the Rotis
Serve
Once the potatoes are cooked through, turn off the heat. Sprinkle garam masala, amchur (if using), and freshly chopped coriander leaves over the sabzi. Gently mix, cover, and let it rest for 5 minutes for the flavors to meld together before serving.