A rich and aromatic egg curry from Hyderabad, featuring hard-boiled eggs simmered in a creamy, tangy gravy made with coconut, peanuts, and sesame seeds. A true taste of Nizami cuisine.
Prep20 min
Cook30 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs and about 1 cup of curry.)
506cal
17gprotein
26gcarbs
38g
Ingredients
8 large Egg
4 tbsp Vegetable Oil (Divided for frying eggs and making gravy)
2 tbsp Raw Peanuts
1 tbsp White Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
0.5 cup Birista (Store-bought or homemade fried onions)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Aromatic Ande ka Salan with crispy Tandoori Roti - a perfectly spiced, soul-satisfying meal.
This hyderabadi dish is perfect for dinner. With 846.3599999999999 calories and 26.07g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tbsp Ginger Garlic Paste
1 cup Tomato Puree (From about 2 medium tomatoes)
0.75 tsp Turmeric Powder (Divided: 1/4 tsp for eggs, 1/2 tsp for gravy)
1.75 tsp Red Chili Powder (Divided: 1/4 tsp for eggs, 1.5 tsp for gravy. Adjust to taste.)
2 tsp Coriander Powder
1 tbsp Tamarind Paste
1.5 tsp Salt (Adjust to taste)
1 tsp Garam Masala
1.5 cup Water (Plus more for blending)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil.
Once boiling, cook for 10 minutes for hard-boiled eggs. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process.
Once cool enough to handle, peel the eggs. Gently prick each egg a few times with a fork or toothpick. This helps them absorb the gravy's flavor.
Heat 1 tbsp of oil in a pan. Add the boiled eggs, 1/4 tsp turmeric powder, and 1/4 tsp red chili powder. Sauté for 2-3 minutes until the eggs are lightly golden. Set aside.
2
Make the Hyderabadi Masala Paste
In a dry pan over low-medium heat, roast the raw peanuts for 2-3 minutes until they are aromatic and lightly browned.
Add the sesame seeds and desiccated coconut. Roast for another minute, stirring continuously, until fragrant. Be careful not to burn them.
Transfer the roasted ingredients to a blender jar. Add the birista (fried onions) and about 1/4 cup of water.
Blend to a smooth, thick paste. Add a little more water if needed to facilitate blending. Set this paste aside.
3
Start the Curry Base
Heat the remaining 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cumin seeds, cinnamon stick, cloves, and green cardamom pods. Let them sizzle for about 30 seconds until they release their aroma.
Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
4
Cook the Masala
Add the prepared ground paste to the pan. Cook on medium-low heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken slightly, and start to release oil from the sides.
Add the spice powders: 1/2 tsp turmeric powder, 1.5 tsp red chili powder, and coriander powder. Mix well and cook for another minute until fragrant.
5
Build and Simmer the Gravy
Stir in the tomato puree and cook for 5-7 minutes, until the oil begins to separate from the masala again.
Add the tamarind paste, salt, and 1.5 cups of water. Stir everything together thoroughly.
Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 7-8 minutes for all the flavors to meld together beautifully.
6
Finish and Serve
Gently slide the shallow-fried eggs into the simmering gravy.
Sprinkle the garam masala over the top and stir gently to combine. Let it cook for 2-3 more minutes.
Turn off the heat. Garnish with fresh chopped coriander leaves.
Serve hot with basmati rice, naan, or roti.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour 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 gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
