Hard-boiled eggs simmered in a fiery and tangy Goan vindaloo masala. This bold, aromatic curry gets its unique flavor from a blend of spices and a generous splash of vinegar, perfect with steamed rice or pav.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
331cal
16gprotein
21gcarbs
Ingredients
8 large eggs (hard-boiled and peeled)
6 whole kashmiri red chilies (de-seeded, for color)
4 whole byadgi red chilies (for heat, can substitute with Guntur chilies)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
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.
Tangy, perfectly spiced Egg Vindaloo with soft Pao & fresh salad. A melt-in-mouth, energy-giving delight!
This goan dish is perfect for lunch. With 674.95 calories and 25.049999999999997g of protein per serving, it's a muscle-gain option for your meal plan.
22gfat
(peeled and roughly chopped)
0.5 tsp turmeric powder
3 tbsp white vinegar (use good quality vinegar for best taste)
3 tbsp vegetable oil
2 medium onion (finely chopped)
0.5 cup tomato puree (use canned or freshly made)
1 tsp jaggery (grated, or substitute with sugar)
1.25 tsp salt (or to taste)
1.5 cup water (use hot water for best results)
2 tbsp coriander leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a gentle simmer and cook for 10 minutes for perfect hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 5 minutes to stop the cooking process and make peeling easier.
Peel the eggs and gently make 2-3 shallow slits on each one with a knife. This helps them absorb the gravy.
Heat 1 tbsp of oil in a wide pan over medium heat. Add the slit eggs and sauté for 2-3 minutes, turning gently, until they are lightly golden. Remove and set aside.
2
Create the Vindaloo Masala Paste
Soak both types of dried red chilies in 1/2 cup of hot water for 20 minutes to soften them completely.
While the chilies soak, dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick in a small pan over low heat for 1-2 minutes until fragrant. Be careful not to burn them. Let them cool slightly.
In a high-speed blender, combine the soaked chilies (along with their soaking water), the toasted spices, garlic cloves, ginger, turmeric powder, and white vinegar.
Blend to a very smooth, thick paste. If needed, add another tablespoon of water to help the blending process, but keep the paste as thick as possible.
3
Cook the Gravy Base
In the same pan used for the eggs, heat the remaining 2 tbsp of oil over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and golden brown at the edges.
Add the prepared vindaloo paste. Sauté for 7-8 minutes, stirring frequently. The paste will darken, become very fragrant, and you'll see oil separating from the sides. This step is crucial for flavor development.
Stir in the tomato puree and cook for another 5 minutes until it is well integrated and the raw smell disappears.
4
Simmer the Curry
Pour in 1.5 cups of hot water, add salt and the grated jaggery. Stir well to combine everything.
Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 10-12 minutes, allowing the flavors to meld and the gravy to thicken.
Gently slide the fried eggs into the simmering gravy. Spoon some of the gravy over them.
Cover and cook for another 3-5 minutes, allowing the eggs to heat through and soak up the delicious vindaloo flavors.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the Egg Vindaloo rest in the pan, covered, for at least 15 minutes before serving. This allows the flavors to settle and deepen.
Serve hot with traditional Goan pav (bread rolls), steamed basmati rice, or soft chapatis.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
