Hard-boiled eggs simmered in a vibrant, fragrant green gravy made from fresh cilantro, mint, and green chilies. This North Indian curry is a flavorful twist on the classic egg curry, perfect with roti or rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(One serving contains approximately 1 cup of curry and 2 boiled eggs.)
323cal
15gprotein
12gcarbs
24g
Ingredients
8 pieces Eggs (Hard-boiled and peeled)
2 cups Coriander Leaves (Tightly packed, with tender stems)
1 cup Mint Leaves (Tightly packed)
3 pieces Green Chillies (Adjust to your spice preference)
A soft, flaky Indian flatbread made from whole wheat flour and generously brushed with golden, nutty ghee. This simple, wholesome bread is the perfect partner for any dal or curry, bringing warmth and comfort to every meal.
Fresh, aromatic Hariyali Egg Curry with ghee rotis – a gut-friendly, energy-giving meal.
This north_indian dish is perfect for dinner. With 468.59000000000003 calories and 19.490000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 piece Bay Leaf
2 medium Onion (Finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.25 tsp Salt (Adjust to taste)
1.5 cups Water (For the gravy, adjust for desired consistency)
2 tbsp Fresh Cream (Optional, for a richer finish)
Instructions
1
Prepare Eggs and Hariyali Paste
Take the hard-boiled and peeled eggs and make 2-3 shallow slits on them with a knife. This helps them absorb the gravy. Set aside.
In a blender, combine the coriander leaves, mint leaves, green chilies, ginger, garlic, and curd.
Blend into a smooth, thick paste. Add a tablespoon of water only if necessary to facilitate blending.
2
Sauté Aromatics and Spices
Heat oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and bay leaf. Allow the seeds to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
Reduce the heat to low. Add the turmeric powder, coriander powder, and cumin powder. Sauté for 1 minute until fragrant, ensuring the spices don't burn.
3
Cook the Green Gravy
Add the prepared hariyali paste to the pan. Mix well and cook on medium-low heat for 7-8 minutes, stirring frequently.
Continue cooking until the paste thickens and you see oil separating from the sides of the masala. This step is crucial for developing deep flavor.
Pour in 1.5 cups of water and add salt. Stir everything together and bring the gravy to a gentle boil.
4
Simmer and Finish the Curry
Gently slide the slit boiled eggs into the simmering gravy. Cover the pan and let it cook for 5 minutes on low heat, allowing the eggs to soak in the flavors.
Uncover the pan. Sprinkle in the garam masala and crushed kasuri methi. If using, stir in the fresh cream now.
Mix gently and simmer for another 2 minutes. Turn off the heat and let the curry rest for 5 minutes before serving.
146cal
4gprotein
22gcarbs
6gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
3 tbsp Ghee (1 tbsp for the dough, 2 tbsp for brushing, melted)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl or a 'parat' (wide plate), combine 2 cups of atta and 0.5 tsp of salt.
Add 1 tbsp of ghee. Rub the ghee into the flour with your fingertips until it is well incorporated.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes until it is soft, smooth, and pliable. It should not be sticky. The final texture should be like soft clay.
2
Rest the Dough
Cover the kneaded 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 rotis.
3
Divide and Roll the Rotis
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 dough ball, flatten it between your palms, and dip it in the dusting atta, coating it lightly on all sides.
Place it on a rolling board (chakla) and roll it out evenly with a rolling pin (belan) into a thin circle of about 6-7 inches in diameter.
4
Cook the Roti on the Tawa
Heat a tawa (flat iron griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti onto the hot tawa.
Cook for about 20-30 seconds, until you see small bubbles start to appear on the surface.
Using tongs, flip the roti and cook the other side for about 45-60 seconds, until light brown spots (chitti) appear.
5
Puff the Roti on Open Flame
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame.
The roti will puff up like a balloon within seconds. Immediately flip it to cook the other side for just 2-3 seconds.
If you don't have an open flame, return the roti to the tawa and gently press down on it with a folded kitchen towel to help it puff up.
6
Apply Ghee and Serve
Remove the puffed roti from the flame and place it in a roti box (casserole) or on a plate.
Immediately brush it generously with melted ghee.
Repeat the rolling, cooking, and puffing process for the remaining dough balls.
Stack the rotis on top of each other to keep them warm and soft. Serve immediately with your favorite curry or dal.
