A rich and aromatic North Indian curry where hard-boiled eggs are simmered in a luscious, spicy gravy bursting with the bold flavor of garlic. Perfect with hot rotis or steamed rice for a comforting meal.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving(1 cup curry with 2 boiled eggs)
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 Lasooni Egg Curry with Tandoori Roti - a perfectly spiced, protein-packed, soul-satisfying dinner!
This punjabi dish is perfect for dinner. With 681.69 calories and 24.46g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 tsp
Kashmiri Red Chili Powder
(for color)
0.5 tsp Red Chili Powder (adjust for heat)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
1 tbsp Ghee (for tempering)
2 tbsp Coriander Leaves (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, then reduce heat to a simmer and cook for 10 minutes for hard-boiled.
Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel them.
Gently prick the peeled eggs all over with a fork or toothpick. This helps them absorb the gravy's flavor.
Heat 1 tbsp of oil in a wide pan or kadai over medium heat. Add the boiled eggs and shallow-fry for 3-4 minutes, turning occasionally, until they develop light golden-brown blisters. Remove and set aside.
2
Create the Curry Base (Masala)
In the same pan, add the remaining 2 tbsp of oil. Once hot, add 1 tsp of cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes until they turn a deep golden brown. Be patient, as this step is crucial for the flavor.
Add the grated ginger and 8 minced garlic cloves. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and slit green chilies. Cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
3
Add Spices and Simmer the Gravy
Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, Kashmiri red chili powder, regular red chili powder, coriander powder, and salt. Stir continuously for 1 minute.
Pour in 1.5 cups of hot water, stirring well to combine everything into a smooth gravy. Increase the heat and bring to a boil.
Once boiling, reduce the heat to low, cover the pan, and let the gravy simmer for 7-10 minutes to allow the flavors to meld and deepen.
4
Combine and Finish the Curry
Gently slide the fried eggs into the simmering gravy. Add the crushed kasuri methi.
Stir gently to coat the eggs. Cover and simmer for another 3-4 minutes so the eggs absorb the flavors.
Sprinkle the garam masala over the curry, give it a final gentle stir, and turn off the heat.
5
Prepare the Garlic Tempering (Tadka)
In a small tadka pan or skillet, heat 1 tbsp of ghee over medium heat.
Add the 4 thinly sliced garlic cloves. Fry, stirring constantly, for about 1-2 minutes until they turn crisp and golden brown. Do not let them burn, as they will become bitter.
Immediately pour this sizzling ghee and garlic tadka over the prepared egg curry. You should hear a satisfying sizzle.
6
Garnish and Serve
Garnish with 2 tbsp of freshly chopped coriander leaves.
Let the curry rest, covered, for 5-10 minutes before serving. This allows the tadka flavor to infuse throughout the dish.
Serve hot with roti, naan, paratha, or steamed basmati rice.
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.
