A fiery and aromatic egg curry from Nagpur, Maharashtra. Hard-boiled eggs are simmered in a rich, dark gravy made with a special blend of roasted spices known as Saoji masala. A must-try for spice lovers!
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
Bold, aromatic Saoji Anda Curry with soft chapatis and tangy onion. A protein-packed, energy-giving meal.
This maharashtrian dish is perfect for lunch. With 697.7 calories and 26.16g of protein per serving, it's a muscle-gain option for your meal plan.
fat
4 piece Green Cardamom
1 piece Black Cardamom
1 inch Cinnamon Stick
1 piece Bay Leaf
1 piece Star Anise
1 tbsp Stone Flower (also known as Dagad Phool)
8 piece Dried Red Chilies (use a mix of spicy and mild varieties)
1 medium Onion (thinly sliced, for masala paste)
8 clove Garlic (for masala paste)
1 inch Ginger (for masala paste)
1 tbsp Ginger-Garlic Paste
3 medium Tomatoes (pureed)
2.5 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Fry the Eggs (Approx. 15 minutes)
Place 8 eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes for hard-boiled eggs.
Drain the hot water and run cold water over the eggs. Once cool enough to handle, peel them.
Gently make 2-3 shallow slits on each egg with a knife. This helps them absorb the gravy.
Heat 2 tbsp of oil in a pan over medium heat. Add 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and a pinch of salt.
Add the boiled eggs and shallow-fry for 2-3 minutes, tossing gently, until they develop a light golden, slightly crisp skin. Remove from the pan and set aside.
2
Prepare the Saoji Masala Paste (Approx. 15 minutes)
In a dry pan over low-medium heat, roast the grated coconut until it turns fragrant and golden brown. Remove and set aside.
In the same pan, dry roast all the whole spices: coriander seeds, cumin seeds, peppercorns, cloves, both cardamoms, cinnamon, bay leaf, star anise, stone flower, and dried red chilies. Roast for 2-3 minutes until they release their aroma. Be careful not to burn them.
Add 1 tsp of oil to the pan. Add the sliced onion, ginger, and garlic. Sauté for 5-7 minutes until the onion is well browned and caramelized.
Let all the roasted ingredients cool down slightly. Transfer them to a grinder or blender, add a few tablespoons of water, and grind to a smooth, thick paste.
3
Cook the Curry Base (Approx. 15 minutes)
Heat the remaining oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped onion and sauté for 8-10 minutes, until it turns a deep golden brown. This step is crucial for the color and flavor of the curry.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Stir in the prepared Saoji masala paste. Reduce the heat to low and cook for 5-7 minutes, stirring frequently, until the paste darkens and you see oil separating from the sides.
Add the remaining 0.5 tsp turmeric powder and 1 tsp red chili powder. Mix well and cook for one more minute.
4
Simmer and Finish the Curry (Approx. 20 minutes)
Pour in the tomato puree and add the remaining salt. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and oil starts to ooze out from the masala.
Add 2.5 cups of hot water and stir well to combine, scraping the bottom of the pot. Bring the gravy to a rolling boil.
Reduce the heat to low, cover the pot, and let the curry simmer for 10-12 minutes to allow all the complex flavors to meld together.
Gently slide the fried eggs into the simmering gravy. Continue to simmer for another 5 minutes, uncovered, allowing the eggs to absorb the flavors of the curry.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
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 chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
