Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
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).)

CraftMyMeals

Methi Anda Curry Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare the Eggs
- Place 8 eggs in a saucepan, cover with cold water by an inch, and bring to a rolling boil. Cook for 10-12 minutes for hard-boiled eggs.
- Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. Once cool, peel them.
- Gently prick the boiled eggs all over with a fork or toothpick. This helps them absorb the curry flavors.
- Optional but recommended: Heat 1 tbsp of oil in a pan over medium heat. Add a pinch of turmeric and red chilli powder, then lightly fry the peeled eggs for 2-3 minutes until they develop a slightly crisp, golden-brown skin. Set aside.
2
Create the Curry Base (Masala)
- Heat the remaining 3 tbsp of oil in a kadai or deep pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
- Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
- Add the tomato puree. Cook, stirring occasionally, for 5-7 minutes until the mixture thickens and you see oil separating from the masala at the edges.
- Lower the heat and add the spice powders: turmeric powder, red chilli powder, and coriander powder. Mix well and cook for 1 minute, stirring continuously to prevent burning.
3
Cook with Methi and Finish the Curry
- Add the chopped methi leaves to the pan. Sauté for 3-4 minutes until they wilt completely and are well incorporated into the masala.
- Pour in 1.5 cups of water and add salt. Stir everything together and bring the curry to a gentle boil.
- Gently slide in the prepared eggs (fried or plain). Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the eggs to soak up the flavors of the gravy.
- Finally, stir in the garam masala powder and cook for one more minute.
4
Garnish and Serve
- Turn off the heat. Garnish with fresh chopped coriander leaves.
- Serve hot with roti, naan, paratha, or steamed basmati rice.

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.

Methi Anda Curry with Roti

Nutrition per Serving

Recipes in this Meal

1. Methi Anda Curry

Ingredients

2. Roti

Similar Meals You Might Like

Grilled Chicken Breast, Phulka and Lauki Sabzi

Palak Chicken, Spiced Cauliflower Rice and Cucumber and Mint Salad

Palak Paneer, Cauliflower Rice and Kachumber Salad

Dal Tadka, Jeera Rice and Bhindi Masala

Palak Paneer, Naan and Cucumber Raita

Paneer Butter Masala, Jeera Rice and Cucumber Raita

About Methi Anda Curry with Roti

Instructions

Ingredients

Instructions