Hard-boiled eggs simmered in a rich, aromatic onion-tomato gravy. This comforting Indian curry is a weeknight favorite, pairing perfectly with fresh rotis or steamed rice for a wholesome meal.
Prep10 min
Cook25 min
Servings4
Serving size: 2 eggs(Serving consists of 2 eggs with gravy.)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Spicy, perfectly spiced Egg Masala with soft phulka – a protein-packed and energy-giving meal that's quick & tasty!
This indian dish is perfect for dinner. With 598.38 calories and 24.139999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
Coriander Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (warm)
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Take the peeled, hard-boiled eggs and gently make 2-3 shallow diagonal slits on each one. This is crucial for them to absorb the gravy's flavors.
Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the slit eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly crisp layer. Remove and set aside.
2
Sauté the Aromatics
In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are well-browned. This step is key to developing a deep, rich flavor.
Add the ginger-garlic paste and slit green chillies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Build the Masala
Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30-45 seconds until the spices are fragrant, being careful not to burn them.
Pour in the tomato puree and add the salt. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally. Continue cooking until the masala thickens and you see oil separating at the edges.
4
Simmer the Curry
Pour in 1.5 cups of warm water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Carefully slide the sautéed eggs into the gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the eggs to soak up all the delicious flavors.
5
Finish and Garnish
Uncover the pan. Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir to incorporate.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld.
Serve hot with roti, naan, or steamed basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.