A delightful egg curry with a unique sweet, tangy, and savory flavor profile from Gujarat. Hard-boiled eggs are simmered in a rich tomato-onion gravy thickened with chickpea flour.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(One serving contains approximately 1 cup of curry and 2 hard-boiled eggs.)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A classic Gujarati comfort food! Tender potatoes cooked in a sweet, tangy, and mildly spiced tomato-based gravy. It's a quick and easy dish that pairs perfectly with rotis or puris.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
About Gujarati Egg Curry, Rotli, Bateta nu Shaak and Masala Chaas
Creamy Gujarati Egg Curry with soft Rotli. A protein-packed, soul-satisfying meal!
This gujarati dish is perfect for lunch. With 879.5 calories and 31.63g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Dhana Jeeru (Coriander-Cumin Powder)
2 tbsp Besan (Gram Flour)
2.25 cup Water (divided, 1/4 cup for slurry and 2 cups for gravy)
1 tbsp Jaggery (grated or powdered)
1.25 tsp Salt (adjust to taste)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (freshly squeezed)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, turn off the heat, and let stand for 10-12 minutes.
Transfer eggs to an ice bath to cool completely. Peel the eggs and make 2-3 shallow diagonal slits on each one. Set aside.
2
Sauté Aromatics and Build the Base
Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the hing.
Immediately add the finely chopped onions and slit green chilies. Sauté for 7-8 minutes until the onions are soft and light golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
3
Cook the Masala
Add the tomato puree to the pan. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Lower the heat and add the turmeric powder, red chili powder, and dhana jeeru. Stir and cook for 30-40 seconds until fragrant.
4
Thicken with Besan Slurry
In a small bowl, whisk the besan with 1/4 cup of water until you have a completely smooth, lump-free slurry.
Pour this slurry into the pan while stirring continuously to prevent lumps. Cook for 2-3 minutes, stirring constantly, until the besan is cooked and the gravy base thickens.
5
Simmer the Curry
Gradually pour in the remaining 2 cups of water, stirring well to combine everything. Add the salt and grated jaggery.
Bring the gravy to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes for the flavors to meld and the gravy to thicken.
Gently slide the slit hard-boiled eggs into the simmering gravy. Cook for another 4-5 minutes, allowing the eggs to absorb the flavors.
6
Finish and Garnish
Turn off the heat. Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
500 g Potatoes (about 3-4 medium, peeled and cubed into 1-inch pieces)
2 medium Tomatoes (finely chopped or pureed)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing. Use gluten-free variety if needed.)
1 inch Ginger (peeled and finely grated)
2 medium Green Chili (finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to spice preference)
1.5 tsp Coriander Cumin Powder (Also known as Dhana Jeeru)
0.5 tsp Garam Masala
1 tsp Jaggery (powdered, or substitute with sugar)
1 tbsp Lemon Juice (freshly squeezed)
1.5 cup Water
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a 3-liter pressure cooker over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the cumin seeds and asafoetida (hing). Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant.
2
Sauté Aromatics and Masala
Add the grated ginger and chopped green chilies. Sauté for about 30-40 seconds until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 3-4 minutes, until they turn soft and mushy.
Add the turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook for 1 minute, until the oil starts to separate from the masala.
3
Pressure Cook the Potatoes
Add the cubed potatoes and salt to the cooker. Stir gently for a minute to coat the potatoes evenly with the masala.
Pour in 1.5 cups of water and give it a final mix.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
