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 rustic and wholesome flatbread from Rajasthan, made with a blend of chickpea, sorghum, and wheat flours. Spiced with carom seeds and chilies, it's a perfect partner for spicy Rajasthani curries.
Perfectly spiced, tangy Egg Curry with Bejad Roti - a protein-packed meal to kickstart your day!
This rajasthani dish is perfect for breakfast. With 586.56 calories and 27.07g of protein per serving, it's a muscle-gain option 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.
265cal
10gprotein
39gcarbs
9gfat
Ingredients
1 cup Besan
1 cup Atta (Plus more for dusting)
0.5 cup Jowar Atta
0.5 cup Onion (Finely chopped)
2 pcs Green Chili (Finely chopped)
2 tbsp Coriander Leaves (Chopped)
1 tsp Ajwain
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Or to taste)
2 tbsp Ghee (For the dough)
1 cup Warm Water (Approximately, for kneading)
Instructions
1
Prepare the Flour Mix
In a large mixing bowl (parat), combine the besan, atta, and jowar atta.
Add the ajwain, turmeric powder, red chili powder, and salt. Whisk everything together to ensure the flours and spices are evenly distributed.
2
Knead the Dough
To the dry flour mixture, add the finely chopped onion, green chilies, and coriander leaves. Mix well.
Add 2 tablespoons of ghee to the flour. Rub it in with your fingertips until the mixture has a crumbly, breadcrumb-like texture. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and gather the mixture to form a dough. Knead for 3-4 minutes until it becomes a smooth, firm, but pliable dough. It will be less elastic than a standard wheat dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flours to hydrate properly.
3
Shape and Roll the Rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
Take one ball, flatten it, and dust it lightly with dry atta.
Place it on a rolling board and gently roll it into a circle of about 5-6 inches in diameter. The edges may crack slightly, which is normal for multigrain rotis. Use your fingers to gently pat the edges back into shape.
4
Cook the Rotis
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Carefully place a rolled roti on the hot tawa. Cook for about 45-60 seconds until you see small bubbles appear on the surface and the underside has light brown spots.
Flip the roti using tongs or a spatula. Cook the other side for about a minute.
Drizzle about 1/2 teaspoon of ghee on and around the edges of the roti. Press down gently with a spatula to ensure even cooking.
Flip it one last time and cook for another 30 seconds until both sides are golden-brown and cooked through.
Remove the roti from the tawa and place it in a casserole or on a plate lined with a cloth to keep it warm.
5
Serve
Repeat the rolling and cooking process for the remaining dough balls.
Serve the Bejad Rotis hot, with an extra dollop of ghee on top if desired. They pair exceptionally well with Rajasthani dishes like Gatte ki Sabzi, Lehsun ki Chutney, or a simple bowl of curd.
