A vibrant and flavorful curry where hard-boiled eggs are simmered in a luscious green gravy made from fresh cilantro, mint, and aromatic spices. A delicious twist on the classic egg curry, perfect with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
334cal
17gprotein
21gcarbs
22g
Ingredients
8 pcs Eggs (large)
1.5 cup Coriander Leaves (packed, with tender stems)
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.
Protein-packed Green Egg Curry with soft Phulkas – an aromatic, perfectly spiced meal that's pure soul-satisfying comfort!
This hyderabadi dish is perfect for dinner. With 596.38 calories and 24.78g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 inch
Cinnamon Stick
2 pcs Onion (medium, finely chopped)
0.75 cup Tomato Puree (from 2 medium tomatoes)
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.25 cup Curd (whisked well)
1 cup Water (for the gravy, adjust as needed)
1.25 tsp Salt (or to taste)
1 tsp Garam Masala
1 tbsp Kasuri Methi (crushed between palms)
Instructions
1
Boil and Prepare Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs.
Gently make a few shallow slits on each boiled egg with a knife. This helps them absorb the gravy flavors. Set aside.
2
Create the Green Paste
In a blender jar, combine the packed coriander leaves, mint leaves, green chilies, chopped ginger, and garlic cloves.
Add 2-3 tablespoons of water, just enough to facilitate blending, and grind to a smooth, vibrant green paste. Set aside.
3
Cook the Curry Base
Heat oil in a wide pan or kadai over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the tomato puree and cook for 5-6 minutes until the mixture thickens and you see oil separating at the edges.
Add the turmeric powder, coriander powder, and cumin powder. Sauté for another minute until the raw smell of the spices disappears.
4
Combine and Simmer
Add the prepared green paste to the pan. Cook for 3-4 minutes, stirring continuously, until it darkens slightly in color.
Reduce the heat to the lowest setting. Add the whisked curd and stir immediately and continuously for 1-2 minutes to prevent it from splitting.
Once the curd is well incorporated, pour in 1 cup of water and add salt. Mix well and bring the gravy to a gentle simmer.
Carefully add the slit boiled eggs to the gravy. Cover the pan and let it simmer for 5-7 minutes on low heat.
5
Finish and Serve
Turn off the heat. Stir in the garam masala and crushed kasuri methi.
Let the curry rest for 5 minutes to allow the flavors to meld.
Garnish with fresh coriander if desired. 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.
