A fiery and aromatic egg curry from the Kathiyawad region of Gujarat. This rustic dish is defined by its bold garlic (lasan) flavor, rich tomato-onion gravy, and a blend of traditional spices. It's the perfect hearty main course to be scooped up with bajra rotlo or phulka roti.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(1 cup curry with 2 boiled eggs)
304cal
15gprotein
15gcarbs
21g
Ingredients
8 piece Eggs (large)
12 clove Garlic Cloves (large, peeled)
3 piece Green Chillies (adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
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 Lasaniya Inda nu Shaak, Steamed Basmati Rice and Masala Chaas
Aromatic, perfectly spiced Lasaniya Inda nu Shaak with rice & gut-friendly Masala Chaas. Soul-satisfying!
This gujarati dish is perfect for dinner. With 639.14 calories and 23.869999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Kashmiri Red Chilli Powder (for color and mild heat)
2 tsp Coriander-Cumin Powder (dhana-jeeru)
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil and cook for 10 minutes for hard-boiled.
Drain the hot water and transfer the eggs to an ice bath to cool completely. This makes them easier to peel.
Once peeled, make 2-3 shallow vertical slits on each egg with a knife. This crucial step allows the gravy to penetrate the eggs. Set aside.
2
Create the Aromatic Paste
In a mortar and pestle or a small grinder, combine the garlic cloves, green chillies, and ginger.
Crush or grind them into a coarse paste. The coarse texture is key to the authentic, rustic flavor of the dish.
3
Sauté the Base
Heat oil in a kadai or wide pan over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they are soft and golden brown.
Add the prepared garlic-ginger-chilli paste and cook for another 2 minutes, stirring frequently, until the raw aroma disappears and the paste is fragrant.
4
Thicken and Spice the Gravy
Sprinkle the besan (chickpea flour) over the onion mixture. Roast for 1-2 minutes, stirring continuously, until it becomes fragrant and slightly darker.
Add the tomato puree, turmeric powder, Kashmiri red chilli powder, coriander-cumin powder, and salt.
Mix well and cook for 5-7 minutes, until the masala thickens and you see oil separating from the sides of the pan.
5
Simmer the Curry
Slowly pour in 1.5 cups of hot water while stirring continuously to prevent any lumps from forming.
Bring the gravy to a gentle boil, then carefully slide the slit boiled eggs into the simmering gravy.
6
Finish and Garnish
Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the rich flavors of the gravy.
Turn off the heat, sprinkle with garam masala and freshly chopped coriander leaves. Give it a final gentle stir and let it rest for 5 minutes before serving.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
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.
