A luxurious and creamy egg curry inspired by rich Mughlai flavors. Hard-boiled eggs are simmered in a smooth, fragrant gravy made from cashews, cream, and gentle spices. It's a royal treat that pairs beautifully with naan or jeera rice.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup(1 serving contains 2 eggs and approximately 1 cup of curry.)
433cal
17gprotein
15gcarbs
Ingredients
8 pcs Eggs (Hard-boiled and peeled)
2 pcs Onion (Medium, roughly chopped)
0.25 cup Cashew Nuts (Soaked in warm water for 15 minutes)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Creamy Malai Egg Curry with flaky paratha. A rich, soul-satisfying meal for any evening!
This punjabi dish is perfect for dinner. With 841.0400000000001 calories and 25.11g of protein per serving, it's a nutritious choice for your meal plan.
35gfat
Ginger Garlic Paste
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp White Pepper Powder (Can be substituted with black pepper)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Eggs and Creamy Paste
Using a knife, make a few shallow, lengthwise slits on the hard-boiled eggs. This helps them absorb the gravy's flavor. Set aside.
In a blender, combine the roughly chopped onions, drained soaked cashews, and green chillies. Blend into a very smooth paste. Add 2-3 tablespoons of water if needed to facilitate blending.
2
Temper Whole Spices
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-45 seconds until they release a pleasant aroma.
3
Sauté the Onion-Cashew Paste
Add the prepared onion-cashew paste to the pan. Reduce the heat to low-medium.
Cook the paste for 8-10 minutes, stirring frequently to prevent it from sticking. Continue cooking until the paste thickens, turns a light golden color, and you see ghee separating from the sides.
4
Add Aromatics and Ground Spices
Stir in the ginger-garlic paste and cook for another 1-2 minutes until its raw smell disappears.
Add the coriander powder, cumin powder, and white pepper powder. Mix well and cook for 1 minute, stirring continuously.
5
Build the Gravy
Reduce the heat to the lowest setting. Add the well-whisked curd and stir vigorously and continuously for 1-2 minutes to prevent it from curdling.
Once the curd is incorporated, slowly pour in the water and add salt. Stir well to combine everything into a smooth gravy.
Bring the gravy to a gentle simmer over medium heat.
6
Simmer with Eggs
Gently slide the slit hard-boiled eggs into the simmering gravy.
Cover the pan and let the curry cook on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the gravy.
7
Finish with Cream and Garnish
Turn the heat down to the absolute lowest. Stir in the fresh cream, garam masala, and crushed kasuri methi.
Let it simmer very gently for just 1-2 minutes. Avoid boiling the curry after adding cream to prevent it from splitting.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
