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.)
A quick and savory Indian breakfast where bread slices are coated in a spiced chickpea flour batter with vegetables and pan-fried until golden. Perfect with ketchup or chutney for a delicious start to the day.
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.
363cal
14gprotein
46gcarbs
15gfat
Ingredients
8 slices Whole Wheat Bread (Brown or multigrain bread also works well.)
1 cup Besan (Also known as gram flour or chickpea flour.)
1 medium Onion (Finely chopped.)
1 medium Tomato (Finely chopped and deseeded.)
2 pcs Green Chili (Finely chopped, adjust to your spice preference.)
3 tbsp Coriander Leaves (Freshly chopped.)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides color without excessive heat.)
0.5 tsp Garam Masala
0.5 tsp Ajwain (Also known as carom seeds.)
1 tsp Salt (Adjust to taste.)
0.75 cup Water (Approximately, adjust for a thick, coating consistency.)
4 tbsp Vegetable Oil (For shallow frying.)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the besan, turmeric powder, Kashmiri red chili powder, garam masala, ajwain, and salt. Whisk the dry ingredients to ensure they are evenly mixed.
Add the finely chopped onion, deseeded tomato, green chilies, and coriander leaves to the bowl. Stir to combine with the flour mixture.
Gradually add water while whisking continuously to create a smooth, lump-free batter. Aim for a consistency similar to a thick pancake batter that can easily coat the back of a spoon. This should take about 2-3 minutes.
2
Coat the Bread
Heat a tawa (griddle) or a non-stick frying pan over medium heat. Once hot, add 1 teaspoon of oil and spread it evenly.
Take one slice of bread and dip it into the besan batter. Quickly coat both sides evenly. Avoid soaking the bread for more than a few seconds to prevent it from becoming soggy and breaking apart.
Lift the coated bread slice, allowing any excess batter to drip back into the bowl.
3
Pan-Fry the Toast
Carefully place the batter-coated bread slice onto the hot tawa. Cook on medium heat for 2-3 minutes, until the bottom side is golden brown and crisp.
Drizzle another teaspoon of oil on top and around the edges of the bread.
Using a spatula, flip the toast. Gently press down to ensure it cooks evenly. Cook the second side for another 2-3 minutes until it's also golden brown and the besan is fully cooked.
4
Repeat and Serve
Once both sides are perfectly cooked, remove the toast from the tawa and place it on a serving plate. You can cut it diagonally into triangles.
Repeat the process for the remaining bread slices, adding a little oil to the tawa for each toast.
Serve the Tawa Bread Toast immediately while hot and crispy with tomato ketchup, mint chutney, or a cup of hot masala chai.
