A rich and spicy egg curry from the heart of Rajasthan. Hard-boiled eggs are simmered in a tangy yogurt-based gravy, fragrant with traditional spices. A perfect main course with rotis or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 serving includes 2 eggs and about 1 cup of curry.)
335cal
17gprotein
17gcarbs
22g
Ingredients
8 pc Egg (large, hard-boiled)
3 tbsp Ghee
1 tsp Cumin Seeds
0.25 tsp Asafoetida
2 pc Onion (medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pc Green Chili (slit lengthwise)
2 pc Tomato (medium, pureed)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (use Kashmiri for color, adjust to taste)
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Rajasthani Anda Curry, Missi Roti and Kachumber Salad
Perfectly spiced, protein-packed Rajasthani Anda Curry with fiber-rich Missi Roti & fresh salad. Energy-giving!
This rajasthani dish is perfect for dinner. With 627.95 calories and 29.259999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tsp Coriander Powder
1 cup Curd (plain, full-fat, whisked until smooth)
1 tbsp Besan (gram flour)
1.5 cup Water (warm)
1.25 tsp Salt (or to taste)
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare and Sauté Eggs
Hard boil the eggs for 10-12 minutes. Immediately transfer to an ice bath to stop cooking, then peel them.
Gently prick each egg a few times with a fork or toothpick. This helps them absorb the gravy.
Heat 1 tbsp of ghee in a pan over medium heat. Add a pinch of turmeric and red chili powder.
Add the peeled eggs and sauté for 2-3 minutes, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Masala Base
In the same pan, add the remaining 2 tbsp of ghee. Once hot, add the cumin seeds and let them splutter.
Stir in the asafoetida, followed by the finely chopped onions.
Sauté the onions on medium heat for 8-10 minutes, until they are deep golden brown. This step is crucial for the flavor.
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
Pour in the tomato puree. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
3
Prepare and Add Yogurt Gravy
While the tomato masala cooks, prepare the yogurt mixture. In a separate bowl, whisk the curd and besan together until completely smooth and lump-free.
Reduce the heat of the pan to the absolute lowest setting. Add the turmeric, red chili powder, and coriander powder to the onion-tomato base. Stir for 30 seconds.
Very slowly, pour the yogurt-besan mixture into the pan while stirring continuously and vigorously. Do not stop stirring for the first 2-3 minutes to prevent curdling.
Continue to cook on low heat, stirring constantly, until the gravy thickens and oil begins to appear on the surface.
4
Simmer and Finish the Curry
Once the yogurt base is cooked, pour in 1.5 cups of warm water and add salt. Mix well to combine.
Increase the heat to medium and bring the gravy to a gentle simmer.
Carefully place the sautéed eggs into the gravy. You can leave them whole or slice a few in half.
Cover the pan and let the curry simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors.
Turn off the heat. Stir in the garam masala and garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. This allows the flavors to meld beautifully.
246cal
10gprotein
42gcarbs
6gfat
Ingredients
1 cup Besan
1 cup Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped)
1 inch Ginger (finely grated)
3 tbsp Coriander Leaves (chopped)
1 tsp Ajwain (carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1 tbsp Ghee (for the dough)
0.75 cup Water (warm, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
