Name: Mint Raita
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Curd (Thick, plain, and chilled); 0.5 cup Mint Leaves (Fresh, packed); 0.25 cup Coriander Leaves (Fresh, packed); 1 pcs Green Chili (Adjust to your spice preference); 1 tsp Roasted Cumin Powder (Freshly ground for best flavor); 0.5 tsp Black Salt (Also known as Kala Namak); 0.25 tsp Salt (Adjust to taste); 0.5 tsp Sugar (Optional, to balance tanginess); 2 tbsp Water (For grinding the paste)

CraftMyMeals

Mughlai Egg Curry Recipe - North Indian Dinner | CraftMyMeals

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.

Ingredients

1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)

Instructions

1
Prepare the Dough
- In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
- Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
- Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
- Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
- Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
- After resting, gently knead the dough for another minute.
- Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
- Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
- Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
- Quickly and carefully, drape the stretched roti over the hot inverted kadai.
- Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
- Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
- Remove the roti from the kadai and place it on a clean cloth or plate.
- Immediately fold it in half, and then in half again to resemble a handkerchief.
- Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
- Serve hot with rich curries or kebabs.

Egg Curry, Roomali Roti and Mint Raita

Nutrition per Serving

Recipes in this Meal

1. Egg Curry

Ingredients

2. Roomali Roti

3. Mint Raita

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About Egg Curry, Roomali Roti and Mint Raita

Instructions

Ingredients

Instructions

Ingredients

Instructions