Hard-boiled eggs simmered in a vibrant, creamy spinach gravy. This wholesome North Indian curry is packed with flavor from aromatic spices and is a perfect comforting meal with roti or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 boiled eggs)
A rustic, gluten-free flatbread from the heart of Gujarat, made with maize flour. This wholesome rotlo has a slightly sweet, earthy flavor and a delightful soft texture, pairing perfectly with ghee, jaggery, or spicy vegetable curries like Sev Tameta nu Shaak.
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.
Place eggs in a saucepan, cover with cold water by at least an inch, and bring to a rolling boil. Reduce heat to a simmer and cook for 10 minutes. Drain and transfer to an ice bath to cool completely. Peel the eggs and set aside.
While eggs are boiling, bring 6 cups of water with 1 tsp of salt to a boil in a large pot. Add the washed spinach and blanch for 2-3 minutes until it wilts.
Using a slotted spoon, immediately transfer the spinach to a large bowl of ice water. This 'shocking' process stops the cooking and preserves its vibrant green color.
Once cooled, squeeze out as much water as possible from the spinach. Transfer to a blender and blend into a smooth puree without adding any extra water. Set aside.
2
Sauté Aromatics and Build the Base
Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, and cinnamon stick. Sauté for 30-40 seconds until the cumin seeds splutter and become fragrant.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn soft, translucent, and then light golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
Pour in the tomato puree and add salt. Mix well. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides.
4
Combine and Simmer the Curry
Add the prepared spinach puree to the pan. Mix thoroughly with the masala and cook for 3-4 minutes, allowing the flavors to meld.
Pour in 3/4 cup of hot water to adjust the gravy's consistency. Stir well and bring the curry to a gentle simmer.
Gently make a few shallow slits or prick the boiled eggs with a fork. This helps them absorb the gravy's flavor. Carefully add the eggs to the simmering gravy.
Cover the pan and let the curry simmer on low heat for 5-7 minutes.
5
Finish and Serve
Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala. Stir gently.
Turn off the heat. Drizzle in the fresh cream and stir gently to combine. Do not boil the curry after adding cream as it may curdle.
Let the curry rest for 5 minutes. Serve hot with naan, roti, or steamed basmati rice.
398cal
6gprotein
60gcarbs
16gfat
Ingredients
2 cup Yellow Maize Flour (Also known as Makai no Lot. Ensure it is finely ground.)
1 cup Warm Water (Use as needed; the amount can vary based on flour quality.)
0.75 tsp Salt
4 tbsp Ghee (For serving. Can be substituted with white butter (makkhan).)
Instructions
1
Prepare the Dough
In a large, wide bowl (parat), combine the yellow maize flour and salt.
Gradually pour in about 3/4 cup of warm water. Mix with your fingers to bring the flour together into a crumbly mixture.
Using the heel of your palm, begin to knead the dough, pushing it away from you and pulling it back. Add more warm water, a tablespoon at a time, as needed.
Continue kneading for 5-7 minutes until you have a smooth, soft, and pliable dough that feels like soft clay. It should not have any cracks.
2
Divide and Shape the Rotlos
Divide the dough into 8 equal portions and roll them into smooth balls. Keep the dough covered with a damp cloth to prevent it from drying out.
Take one dough ball and knead it again for 20-30 seconds to make it extra smooth.
Flatten the ball and place it on a clean, flat surface or your palm. Gently press and rotate the dough with your fingers and palm to form a circle about 5-6 inches in diameter and 1/4 inch thick.
For an easier method, place the dough ball between two sheets of parchment paper or a plastic sheet and press it evenly with your hands or a flat-bottomed plate.
3
Cook the Rotlo
Heat a clay or cast-iron tawa (griddle) over medium heat. A non-stick tawa also works.
Once the tawa is hot, carefully lift the shaped rotlo and place it on the tawa.
Cook for about 1-2 minutes on the first side, until the color changes slightly and it's firm enough to flip.
Flip the rotlo using a spatula and cook the other side for another minute.
Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotlo. This will help it puff up beautifully.
Cook until both sides have characteristic golden-brown spots. Each rotlo will take about 3-4 minutes to cook.
4
Serve Hot
Remove the cooked rotlo from the tawa and place it on a serving plate.
Immediately and generously apply a dollop of ghee on top, allowing it to melt all over.
Repeat the shaping and cooking process for the remaining dough balls.
Serve the hot Makai no Rotlo immediately with jaggery (gol), garlic chutney, or a Gujarati shaak like Ringan no Olo (baingan bharta).
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.
