A comforting Assamese egg curry where boiled eggs and tender potatoes are simmered in a light, flavorful gravy. This home-style dish from Assam, made with simple spices, is the perfect companion to a plate of steamed rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup(1 cup of curry with 2 egg halves and potato chunks)
288cal
10gprotein
27gcarbs
16g
Ingredients
4 large Egg
2 medium Potato (peeled and cut into 1-inch cubes)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
This assamese dish is perfect for dinner. With 535.14 calories and 19.09g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Red Chili Powder (adjust to taste)
0.5 tsp Garam Masala
1.25 tsp Salt (divided, or to taste)
2 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Fry Eggs & Potatoes
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes to hard-boil. In a separate pot, boil the potato cubes until fork-tender, about 10-12 minutes. Drain both.
Once cool enough to handle, peel the eggs and slice them in half lengthwise. Prick them gently with a fork.
Heat 1 tbsp of mustard oil in a pan or kadai over medium heat. Add the boiled potato cubes and egg halves. Sprinkle with 1/4 tsp turmeric powder and 1/4 tsp salt.
Shallow-fry for 3-4 minutes, turning gently, until they develop a light golden-brown crust. Remove from the pan and set aside.
2
Prepare the Curry Base (Tadka)
In the same pan, add the remaining 2 tbsp of mustard oil and heat until it's slightly smoking. Reduce the heat to medium.
Add the cumin seeds and bay leaf. Allow the seeds to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Masala
Stir in the tomato puree. Cook for 4-5 minutes, until the mixture thickens and you see oil separating at the edges.
Lower the heat and add the spice powders: remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, and red chili powder. Add the remaining 1 tsp of salt.
Mix well and cook for 1-2 minutes, stirring continuously, until the spices are aromatic. Add a splash of water if the masala starts to stick.
4
Simmer the Curry
Add the fried potato cubes to the masala and gently toss to coat them well.
Pour in 2 cups of hot water. Stir everything together and bring the curry to a rolling boil.
Reduce the heat to low, cover the pan, and let it simmer for 7-10 minutes. This allows the potatoes to absorb the flavors and the gravy to reach your desired consistency.
5
Finish and Garnish
Gently place the fried egg halves into the simmering gravy, cut-side up.
Sprinkle the garam masala over the top. Cover the pan and let it simmer for another 2 minutes.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for at least 5 minutes before serving to allow the flavors to meld.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
