A vibrant and flavorful North Indian curry where hard-boiled eggs are simmered in a rich, green gravy made from cilantro, mint, and aromatic spices. This delicious dish is perfect with roti or rice for a satisfying meal.
Prep15 min
Cook25 min
Servings4
Serving size: 2 eggs(2 eggs with approximately 1 cup of gravy)
313cal
16gprotein
16gcarbs
21g
Ingredients
8 large Egg
1.5 cup Coriander Leaves (Packed, with tender stems)
0.5 cup Mint Leaves (Packed)
1 cup Spinach (Packed, optional for vibrant color)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Aromatic, perfectly spiced Haryali Anda Masala with warm naan. A protein-packed, feel-good meal!
This mughlai dish is perfect for lunch. With 763.3199999999999 calories and 25.5g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp
Cumin Seeds
1 whole Bay Leaf
1 inch Cinnamon Stick
2 medium Onion (Finely chopped)
1 medium Tomato (Pureed)
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1.25 tsp Salt (Or to taste)
1 cup Water (As needed for gravy consistency)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Boil and 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.
Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier.
Once cooled, peel the eggs and make 2-3 shallow slits on each one. This helps them absorb the gravy flavors. Set aside.
2
Create the Hariyali Paste
In a blender jar, combine the coriander leaves, mint leaves, spinach (if using), green chilies, ginger, and garlic.
Add the whisked curd and blend until you have a smooth, vibrant green paste. Add a tablespoon of water only if necessary to aid blending.
3
Sauté Aromatics and Build the 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 6-8 minutes, stirring occasionally, until they are soft and golden brown.
4
Cook the Masala
Stir in the tomato puree and cook for 3-4 minutes until it thickens and you see oil separating at the edges.
Add the turmeric powder and coriander powder. Sauté for another minute until the raw smell of the spices disappears.
5
Cook the Green Gravy
Reduce the heat to medium-low and pour in the prepared hariyali paste. Cook for 5-7 minutes, stirring frequently, until the paste darkens slightly and oil begins to glisten on the surface. Do not overcook.
6
Simmer the Curry
Add 1 cup of water and salt to the pan. Mix well to combine and bring the gravy to a gentle simmer.
Carefully place the slit hard-boiled eggs into the gravy.
Cover the pan and let it simmer for 5-6 minutes, allowing the eggs to absorb the flavors of the curry.
7
Finish and Serve
Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry along with the garam masala and fresh lemon juice. Stir gently to combine.
Let it rest for 2 minutes before serving.
Serve hot with roti, naan, or steamed basmati rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
