

Grilled Chicken Breast, Phulka and Lauki Sabzi
A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
Loading...
Melt-in-mouth Egg Ghotala with buttery pav – a protein-packed comfort food that's quick to make.

A popular Indian street food delight from Surat, this dish is a flavorful mash-up of grated boiled eggs and runny yolks cooked in a spicy onion-tomato masala. Perfect with buttered pav!
Serving size: 1 cup

A quintessential Mumbai street food! Soft, buttery pav buns are toasted with a spicy, tangy mash of onions, tomatoes, and bell peppers, all cooked together with classic pav bhaji masala. It's a quick, flavorful snack that comes together in minutes.
Serving size: 2 pieces


A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
A health-conscious North Indian inspired meal featuring lean chicken and spinach curry, served with fluffy spiced cauliflower rice and a refreshing cucumber and mint salad, tailored for specific dietary needs.


A nourishing North Indian meal featuring creamy spinach and paneer curry, served alongside fluffy cauliflower rice and a refreshing vegetable salad, designed for balanced nutrition.

A wholesome North Indian meal featuring protein-rich tempered yellow lentils, aromatic cumin-infused rice, and a flavorful spiced okra stir-fry.


A classic North Indian vegetarian meal featuring creamy spinach and paneer curry, served with soft naan bread and refreshing yogurt raita.


A rich and creamy North Indian curry featuring soft paneer cubes in a flavorful tomato-based sauce, served alongside fragrant cumin-tempered rice and cooling yogurt raita.
Melt-in-mouth Egg Ghotala with buttery pav – a protein-packed comfort food that's quick to make.
This north_indian dish is perfect for lunch. With 1145.53 calories and 36.33g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the boiled eggs. Place 4 eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain, run under cold water to stop the cooking process, then peel and grate them using a box grater. Set aside.
In a wide, heavy-bottomed pan or tawa, melt 3 tbsp of butter over medium heat. Once the butter is hot, add the finely chopped onions and sauté for 6-7 minutes until they are soft, translucent, and light golden brown.
Add the ginger-garlic paste and chopped green chilies. Sauté for about 1 minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, mashing them with your spatula, until they break down completely and become soft and pulpy.
Add the spice powders: turmeric powder, Kashmiri red chili powder, pav bhaji masala, and salt. Mix well and cook for 2-3 minutes, stirring continuously, until the masala thickens and you see oil separating from the sides. Add a splash of water if the masala starts to stick to the pan.
Add the grated boiled eggs to the pan. Gently mix everything together to coat the eggs evenly in the masala. Cook for 2 minutes to allow the flavors to meld.
Using your spatula, create four small wells in the egg mixture. Crack the remaining 4 raw eggs, one into each well. Let them cook undisturbed for about 1-2 minutes until the egg whites are partially set but the yolks are still runny.
Now, perform the 'ghotala' (scramble). Break the runny yolks with the spatula and gently scramble and fold the entire mixture together. Cook for another 2-3 minutes until the raw eggs are just cooked through, ensuring the dish remains moist and glossy. Avoid overcooking to prevent it from becoming dry.
Turn off the heat. Garnish with fresh coriander leaves and a squeeze of lemon juice. Give it one final gentle mix.
To prepare the pav, slit the buns horizontally without cutting all the way through. Melt the remaining 2 tbsp of butter on a hot tawa. Place the pav, cut-side down, on the butter and toast for 1-2 minutes until golden brown and crisp. Serve the hot Egg Ghotala immediately with the buttered pav.
Prepare the Masala Base
Toast the Pav
Garnish and Serve