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.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup curry with 2 boiled eggs)
A legendary street food from Kolkata, Mughlai Paratha is a crispy, flaky, shallow-fried bread parcel filled with a savory mixture of egg, onions, and spices. This indulgent and satisfying dish offers a delightful textural contrast between the crunchy exterior and the soft, flavorful filling, often served with a simple potato curry and salad.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Rich Mughlai Egg Curry with flaky paratha and cool raita. A protein-packed, soul-satisfying feast!
This mughlai dish is perfect for dinner. With 962.87 calories and 35.480000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.25 tsp Salt (adjust to taste)
1.5 cup Hot Water
0.75 tsp Garam Masala
1 tsp Kasuri Methi
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes for perfect hard-boiled eggs.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process and make peeling easier.
Once cool, peel the eggs. Gently make 2-3 shallow slits on each egg with a knife. This is crucial for them to absorb the gravy's flavor.
2
Shallow-Fry the Eggs
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat.
Add a pinch of turmeric powder and red chili powder to the oil. This gives the eggs a beautiful color.
Carefully add the slit boiled eggs and sauté for 3-4 minutes, turning gently, until they develop a light golden, slightly blistered skin. This adds a wonderful texture.
Remove the eggs from the pan and set them aside.
3
Prepare the Gravy Base (Masala)
In the same pan, add the remaining 2 tablespoons of oil. Heat over medium heat.
Add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the 2 finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are soft and deep golden brown. This patient browning is the secret to a rich, flavorful gravy.
Add 1.5 tbsp of ginger-garlic paste and the 2 slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook the Tomatoes and Spices
Add the puree of 3 tomatoes to the pan. Cook for 5-7 minutes, stirring often, until the mixture thickens and you see oil starting to release from the sides.
Reduce the heat to low. Add 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1.25 tsp salt. Mix well.
Cook this masala for another 3-4 minutes, stirring, until the oil completely separates from the masala. This indicates it's perfectly cooked.
5
Simmer the Curry
Pour in 1.5 cups of hot water and stir well, scraping any flavorful browned bits from the bottom of the pan.
Bring the gravy to a gentle boil over medium heat.
Carefully slide the fried eggs into the gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb all the delicious flavors.
6
Finish and Garnish
Turn off the heat. Stir in 0.75 tsp of garam masala. Crush 1 tsp of kasuri methi between your palms and sprinkle it over the curry.
Garnish with 3 tbsp of freshly chopped coriander leaves.
Let the curry rest, covered, for 5 minutes before serving for the flavors to meld together. Serve hot with rice or roti.
523cal
13gprotein
53gcarbs
28gfat
Ingredients
2 cup Maida
2 tbsp Ghee (Melted, for the dough)
0.5 tsp Sugar (Helps with browning)
1 tsp Salt (Divided for dough and filling)
0.75 cup Lukewarm Water (Adjust as needed for dough consistency)
4 large Eggs
1 medium Onion (Finely chopped)
2 count Green Chillies (Finely chopped, adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped)
0.5 tsp Ginger Paste
0.5 tsp Garlic Paste
0.25 tsp Turmeric Powder
0.25 tsp Black Pepper Powder (Freshly ground is recommended)
1.5 cup Vegetable Oil (For shallow frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the maida, 2 tbsp melted ghee, sugar, and 0.5 tsp of salt. Use your fingertips to rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water while kneading. Knead for 8-10 minutes until you have a soft, smooth, and pliable dough. It should be 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 step is crucial for developing gluten, making the dough easy to roll out thinly.
2
Prepare the Egg Filling
While the dough rests, prepare the filling. In a separate bowl, crack the 4 eggs and whisk them lightly.
Add the finely chopped onion, green chillies, coriander leaves, ginger paste, garlic paste, turmeric powder, black pepper powder, and the remaining 0.5 tsp of salt to the eggs.
Mix everything together until thoroughly combined. Set this mixture aside.
3
Assemble the Parathas
After the dough has rested, divide it into 4 equal portions and roll each into a smooth ball.
Lightly oil your work surface. Take one dough ball and roll it out into a very thin rectangle or square, approximately 10x10 inches. The key is to roll it as thinly as possible without tearing, until it's almost translucent.
Pour one-fourth of the prepared egg mixture into the center of the rolled-out dough.
Carefully fold the dough like an envelope. First, fold one side over the filling towards the center. Then, fold the opposite side over it. Finally, fold the top and bottom ends to create a sealed square parcel. Gently press the edges to ensure it's completely sealed.
4
Shallow Fry the Parathas
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about 1-inch deep.
To check if the oil is ready, drop a tiny piece of dough into it; if it sizzles and rises to the top, the oil is at the right temperature.
Carefully slide one assembled paratha into the hot oil, seam-side down. Be cautious of oil splatters.
Fry for 3-5 minutes on the first side, until it turns golden brown and puffs up. You can gently spoon hot oil over the top surface to aid in cooking.
Using a wide spatula, carefully flip the paratha and fry for another 3-4 minutes on the other side until it's golden brown and crispy all over.
Once cooked, remove the paratha with a slotted spoon and place it on a wire rack to drain any excess oil. This helps maintain its crispiness.
5
Serve Hot
Repeat the assembly and frying process for the remaining dough balls and filling.
Using a sharp knife or a pizza cutter, cut the hot Mughlai Paratha into smaller squares or triangles for easy serving.
Serve immediately with traditional accompaniments like 'Alur Torkari' (Bengali potato curry), a simple cucumber-onion salad, and tomato ketchup or kasundi (Bengali mustard sauce).
