Hard-boiled eggs simmered in a luscious, spicy onion-tomato gravy. This classic Punjabi dhaba-style curry is packed with flavor and pairs perfectly with hot rotis or rice for a comforting meal.
Prep15 min
Cook35 min
Servings4
Serving size: 1 serving(1 cup curry with 2 eggs)
358cal
15gprotein
15gcarbs
27g
Ingredients
8 pcs Egg (Large, free-range if possible)
4 tbsp Vegetable Oil (Or use mustard oil for a more authentic flavor)
1 tsp Cumin Seeds
2 pcs Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger Garlic Paste (Freshly made is best)
2 pcs Green Chili (Slit lengthwise, adjust to your spice preference)
3 pcs Tomato (Medium-sized, ripe, pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides great color without excessive heat)
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
Hearty Punjabi Egg Masala with flaky lachha paratha. Perfectly spiced comfort food to brighten your evening!
This north_indian and indian dish is perfect for dinner. With 813.84 calories and 23.380000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
1.5 cup Water (Use hot water for best results)
0.75 tsp Garam Masala (Add towards the end to preserve its aroma)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Fresh Cream (Optional, for a richer, creamier gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place 8 eggs in a saucepan and cover them with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process and make peeling easier.
Peel the eggs carefully. Using a fork or toothpick, gently prick the eggs all over. This helps them absorb the gravy's flavor.
Heat 1 tbsp of oil in a non-stick pan over medium-high heat. Sauté the peeled eggs for 3-4 minutes, turning occasionally, until they develop a light golden, slightly blistered skin. This step is optional but adds a wonderful texture. Set the fried eggs aside.
2
Create the Masala Base
In the same pan (or a kadai), heat the remaining 3 tbsp of oil over medium heat. Add 1 tsp of cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the 2 finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are soft and deep golden brown. Do not rush this step.
Add 1.5 tbsp of ginger-garlic paste and the 2 slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Add the 3 pureed tomatoes along with the spice powders: 0.5 tsp turmeric, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder.
Mix everything well and cook the masala, stirring occasionally, for about 8-10 minutes. The masala is ready when it thickens, darkens in color, and oil begins to separate from the sides.
3
Simmer the Gravy
Pour in 1.5 cups of hot water and add 1.25 tsp of salt. Stir thoroughly to combine, scraping any bits from the bottom of the pan.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the gravy simmer gently for 5-7 minutes to allow the flavors to meld together.
4
Finish and Garnish
Gently add the fried, boiled eggs to the simmering gravy.
Sprinkle 0.75 tsp of garam masala over the curry. Crush 1 tbsp of kasuri methi between your palms and add it to the pan. Stir gently to coat the eggs.
Cover and simmer for another 3-4 minutes, allowing the eggs to soak up the delicious gravy.
If using, stir in 2 tbsp of fresh cream. Cook for just one more minute on low heat, ensuring the gravy does not come to a boil.
Turn off the heat. Garnish with 3 tbsp of freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving for the best flavor.
456cal
8gprotein
44gcarbs
29gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
