A classic Bengali dish featuring hard-boiled eggs in a luscious, fragrant white gravy made from yogurt, cashews, and poppy seeds. It's a royal Mughlai-influenced curry that's mildly spiced and rich in flavor.
Prep20 min
Cook30 min
Soak20 min
Servings4
Serving size: 1 serving(1 serving contains 2 eggs and approximately 1 cup of gravy.)
405cal
18gprotein
19gcarbs
Ingredients
8 pc Egg (large)
2 pc Onion (medium, roughly chopped for paste)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
12 pc Cashew Nuts (soaked in warm water for 20 minutes)
2 tbsp Poppy Seeds (white (khus khus), soaked in warm water for 20 minutes)
3 pc Green Chili (slit lengthwise)
1 cup Curd (full-fat, at room temperature and whisked until smooth)
Experience the royal taste of Awadh with these incredibly soft, flaky, and multi-layered parathas. Made with milk and ghee, they have a melt-in-your-mouth texture that pairs perfectly with rich kebabs and kormas.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Egg Rezala, Lucknowi Paratha and Kachumber Salad
Creamy Egg Rezala with aromatic Lucknowi Paratha. A soul-satisfying meal that's rich in flavor!
This mughlai dish is perfect for dinner. With 972.53 calories and 28.36g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
4 tbsp Ghee
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pc Green Cardamom (lightly crushed)
4 pc Clove
2 pc Dry Red Chili
1 tsp White Pepper Powder
1.25 tsp Salt (or to taste)
1 tsp Sugar
0.5 tsp Garam Masala
1 tsp Kewra Water (optional, for fragrance)
1.5 cup Water (warm)
Instructions
1
Prepare Eggs and Make the Paste
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes for hard-boiled. Transfer to an ice bath to cool, then peel. Make a few shallow slits on each egg and set aside.
Drain the soaked cashews and poppy seeds.
In a blender, combine the chopped onion, ginger paste, garlic paste, drained cashews, and poppy seeds. Add a splash of water and grind to a very smooth, fine paste.
2
Shallow-Fry the Eggs
Heat 2 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Carefully add the slit, boiled eggs. Sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and keep aside.
3
Cook the Gravy Base
In the same pan, add the remaining 2 tbsp of ghee.
Once hot, add the bay leaf, cinnamon stick, green cardamoms, cloves, and dry red chilies. Sauté for about 30 seconds until the spices are fragrant.
Add the ground onion-cashew paste. Cook on low-medium heat for 8-10 minutes, stirring frequently. The paste should thicken and the raw smell should disappear, but do not let it brown.
4
Incorporate the Yogurt
In a separate bowl, whisk the room-temperature curd with all-purpose flour, salt, and white pepper powder until completely smooth.
Reduce the heat of the pan to the absolute lowest setting. Add the whisked yogurt mixture to the cooked paste.
Stir continuously and vigorously for 3-4 minutes to prevent the yogurt from curdling. Continue to cook until you see specks of ghee separating from the sides of the gravy.
5
Simmer the Curry
Pour in 1.5 cups of warm water and add the sugar. Stir well to combine and bring the gravy to a gentle simmer.
Gently place the fried eggs and slit green chilies into the gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors of the rich gravy.
6
Finish and Serve
Turn off the heat. Stir in the garam masala powder and the optional kewra water for a final touch of fragrance.
Let the curry rest, covered, for at least 5 minutes to allow the flavors to meld.
Serve hot with naan, paratha, or a fragrant pulao.
520cal
8gprotein
52gcarbs
30gfat
Ingredients
2 cup Maida (Sifted)
1 cup Milk (Warmed)
0.5 cup Ghee (Melted, divided for layering and cooking)
1 tsp Sugar
1 tsp Salt
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of sifted maida, 1 tsp sugar, and 1 tsp salt. Mix well.
Gradually pour in 1 cup of warm milk while mixing. Knead for 8-10 minutes until you have a very soft, smooth, and pliable dough. It should be softer and slightly stickier than regular chapati dough.
2
Rest the Dough
Cover the dough with a damp cloth or a lid.
Let it rest for a minimum of 30-45 minutes at room temperature. This step is crucial for relaxing the gluten, which results in softer parathas.
3
Divide and Create Layers (Warq)
After resting, knead the dough for another minute. Divide it into 8 equal portions and roll them into smooth balls.
Take one dough ball, dust it with dry maida, and roll it out into a very thin circle (8-9 inches in diameter), almost translucent.
Generously brush about 1-2 teaspoons of melted ghee over the entire surface of the rolled dough.
Lightly sprinkle some dry maida over the ghee.
Starting from one edge, fold the dough back and forth to create narrow pleats, like making a paper fan.
Gently hold both ends of the pleated strip and stretch it slightly to lengthen it.
Coil the strip tightly into a spiral, tucking the loose end underneath to secure it. This layered ball is called a 'pēṛā'.
Repeat for all remaining dough balls and let them rest for 5 minutes.
4
Roll the Parathas
Take one coiled pēṛā and gently flatten it with your palm.
Lightly dust with maida and carefully roll it into a 5-6 inch circle. Apply very light pressure to avoid compressing and merging the layers.
5
Cook the Parathas
Heat a tawa or flat griddle on medium heat. The tawa should be hot but not smoking.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds until small bubbles appear on the surface.
Flip the paratha. Apply about 1 teaspoon of ghee to the half-cooked side.
Flip again after another 30 seconds and apply ghee to the other side.
Gently press the paratha with a spatula, especially around the edges, and cook while flipping every 20-30 seconds. Continue until both sides are golden brown with distinct flaky layers. This should take about 2-3 minutes per paratha.
Repeat the process for all remaining parathas.
6
Serve
Remove the cooked paratha from the tawa. For extra flakiness, gently crush it between your palms (while it's still hot, be careful) to open up the layers.
Serve immediately with rich dishes like Galouti Kebab, Chicken Korma, or Paneer Pasanda.
