A creamy, rich curry where boiled eggs and roasted cashews swim in a luscious tomato-onion gravy. It's a restaurant-style dish that's surprisingly easy to make at home, perfect for a special weeknight dinner or weekend meal.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
Creamy Egg Kaju Curry with soft chapatis, an aromatic and protein-packed meal that's truly delicious.
This konkani dish is perfect for lunch. With 733.45 calories and 30.270000000000003g of protein per serving, it's a muscle-gain option for your meal plan.
28gfat
Cloves
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (dried fenugreek leaves)
2 tbsp Fresh Cream (heavy cream)
1.25 tsp Salt (or to taste)
1.75 cup Water (divided, 1/4 cup for paste and 1.5 cups for gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Preparation and Frying
Soak 1/4 cup of cashews in 1/4 cup of warm water for 20 minutes. Then, grind into a smooth paste.
Gently prick the hard-boiled eggs with a fork or make shallow slits. This helps them absorb flavor and prevents them from bursting.
Heat 2 tbsp of oil in a pan over medium heat. Add the remaining 1/4 cup of whole cashews and fry for 1-2 minutes until light golden. Remove and set aside.
In the same oil, add the pricked eggs and sauté for 2-3 minutes until they develop a light golden, slightly blistered skin. Remove and set aside.
2
Create the Gravy Base
Add the remaining 1 tbsp of oil to the same pan. Once hot, add the bay leaf, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for 1 minute until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree to the pan. Cook for 5-6 minutes, stirring, until it thickens.
Add the turmeric powder, red chilli powder, and coriander powder. Mix well and cook the masala on medium-low heat for 7-8 minutes, until it darkens in color and oil begins to separate from the sides. This step is crucial for a deep flavor.
4
Combine and Simmer
Reduce the heat to low and stir in the prepared cashew paste. Cook for 2 minutes, stirring continuously to prevent it from sticking.
Slowly pour in 1.5 cups of water and add the salt. Whisk well to create a smooth, lump-free gravy. Bring the mixture to a gentle boil.
Add the fried eggs and fried cashews to the gravy. Cover and simmer on low heat for 5-6 minutes, allowing the flavors to meld.
5
Finish and Garnish
Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala.
Stir in the fresh cream. Mix gently and cook for just one more minute. Do not let the curry boil after adding the cream.
Turn off the heat, garnish with chopped coriander leaves, and serve hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Roasted Peanuts (coarsely crushed)
1 cup Curd (thick and whisked until smooth)
3 tbsp Coriander Leaves (chopped)
1 tsp Sugar
0.75 tsp Salt (or to taste)
1 tbsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
5 pcs Curry Leaves
Instructions
1
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
2
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
3
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
4
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
5
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
