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 classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Creamy, perfectly spiced Egg Curry with Paratha - a protein-packed, soul-satisfying comfort food!
This indian dish is perfect for lunch. With 692.59 calories and 26.549999999999997g 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.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
