Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(One serving includes 2 hard-boiled eggs and approximately 1 cup of curry.)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
A luscious and smooth Indian mango pulp, bursting with the flavor of fresh seasonal mangoes. This beloved Maharashtrian dessert is often enjoyed with hot puris and is the perfect way to celebrate summer.
Perfectly spiced, protein-packed Boiled Egg Masala with fluffy puris & creamy sweet Aamras. Pure delight!
This gujarati dish is perfect for dinner. With 872.71 calories and 25.349999999999998g of protein per serving, it's a nutritious choice for your meal plan.
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel once cool.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
Optional but recommended: Heat 1 tsp of oil in a pan. Sauté the boiled eggs with a pinch of turmeric and red chili powder for 2-3 minutes until they are lightly golden. Set aside.
2
Sauté the Aromatics
Heat 3 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn deep golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant, being careful not to burn the spices.
Pour in the tomato puree and add salt. Mix well.
Cook the masala over medium heat for 8-10 minutes, stirring occasionally, until it thickens and oil begins to separate from the sides. This is a crucial step for a flavorful gravy.
4
Simmer the Curry and Finish
Pour in 1.5 cups of hot water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
Gently add the prepared hard-boiled eggs to the gravy.
Sprinkle garam masala and crushed kasuri methi over the top. Stir gently to combine.
Cover and simmer for a final 2-3 minutes. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
4 large Ripe Alphonso Mangoes (Should be sweet, ripe, and non-fibrous. Kesar mangoes are a great alternative.)
3 tbsp Sugar (Adjust based on the sweetness of the mangoes. You can also use powdered jaggery.)
0.5 tsp Cardamom Powder (Freshly ground is best.)
0.25 tsp Dry Ginger Powder (Optional, but adds a traditional warming flavor that balances the mango.)
0.25 cup Chilled Milk (Use as needed to adjust consistency. For a vegan version, use chilled water or oat milk.)
1 pinch Saffron (For garnish.)
Instructions
1
Prepare the Mangoes
Wash the mangoes thoroughly under cool running water and pat them dry.
Gently press and roll the mangoes on a countertop for a minute to loosen the pulp from the skin. This is a traditional technique.
Peel the skin from the mangoes using a sharp knife or peeler.
Carefully slice the mango flesh away from the seed and chop it into rough chunks. Scrape any remaining pulp from the seed.
2
Blend to a Smooth Pulp
Transfer the mango chunks into a high-speed blender.
Add the sugar, cardamom powder, and optional dry ginger powder.
Blend for 1-2 minutes until you achieve a completely smooth, velvety puree without any lumps.
Check the consistency. If the aamras is too thick, add a few tablespoons of chilled milk or water and blend again for 10-15 seconds. Repeat until you reach your desired thickness, which should be like a thick but pourable smoothie.
3
Chill and Serve
Pour the blended aamras into a serving bowl or individual bowls.
Garnish with a few strands of saffron on top.
Cover the bowl and refrigerate for at least 30-60 minutes. Aamras tastes best when served chilled.
Serve cold with hot, fluffy puris for a classic Maharashtrian meal, or enjoy it as a standalone dessert.
