Hard-boiled eggs simmered in a rich, savory onion-tomato gravy infused with a bold garlic flavor. This North Indian curry is a comforting and aromatic main course, perfect with roti or steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs
388cal
16gprotein
20gcarbs
28g
Ingredients
8 large Eggs
5 tbsp Vegetable Oil (divided)
0.75 tsp Turmeric Powder (divided (1/4 tsp for frying eggs, 1/2 tsp for gravy))
1.25 tsp Red Chili Powder (divided (1/4 tsp for frying eggs, 1 tsp for gravy), or to taste)
2 medium Onion (finely chopped)
20 cloves Garlic (12 minced for gravy, 8 thinly sliced for tempering)
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.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Aromatic Garlic Egg Curry with soft phulkas and flavorful dal fry. Pure comfort food!
This punjabi dish is perfect for dinner. With 897.52 calories and 35.019999999999996g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(slit lengthwise)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes to hard-boil.
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 flavors of the gravy.
In a pan, heat 2 tbsp of oil over medium heat. Add 1/4 tsp turmeric powder and 1/4 tsp red chili powder. Swirl to mix, then add the boiled eggs.
Shallow-fry the eggs for 3-4 minutes, turning occasionally, until they develop a light golden, slightly crisp skin. Remove from the pan and set aside.
2
Create the Gravy Base
In the same pan, add another 2 tbsp of oil. Once hot, add the finely chopped onions.
Sauté on medium heat for 8-10 minutes, stirring frequently, until the onions are deep golden brown. This step is crucial for the color and flavor of the curry.
Add the grated ginger and 12 cloves of minced garlic. Sauté for 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree and slit green chilies. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
Lower the heat and add the spice powders: 1/2 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder. Stir continuously for 1 minute until fragrant.
4
Simmer the Curry
Pour in 1.5 cups of hot water and add salt. Stir well to combine, 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 to allow the flavors to meld together.
Gently place the fried eggs into the gravy. Sprinkle over the garam masala and crushed kasuri methi. Stir gently and simmer for another 2-3 minutes.
5
Prepare the Garlic Tempering (Tadka)
In a small separate pan (tadka pan), heat the remaining 1 tbsp of oil or ghee over medium heat.
Add the 8 cloves of thinly sliced garlic. Fry, stirring constantly, until the garlic turns golden brown and crisp. This happens quickly, so watch carefully to avoid burning.
Immediately pour the hot oil and crispy garlic over the egg curry. You should hear a satisfying sizzle.
6
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes off the heat to allow the flavors to deepen further.
Serve hot with steamed basmati rice, jeera rice, roti, or naan.
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.
