A quintessential Parsi comfort food, this dish features eggs gently poached in a savory and tangy tomato and potato gravy. Known as 'Eggs on Potatoes and Tomatoes', this one-pot wonder is a hearty, flavorful meal perfect for any time of day, best enjoyed by scooping it up with warm pav or rotis.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving (2 eggs + gravy)(1 serving contains about 1.5 cups of curry and 2 poached eggs.)
346cal
16gprotein
25gcarbs
21g
Ingredients
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
150 g Onion (1 large, finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (slit lengthwise)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (adjust to your spice preference)
1.5 tsp Coriander Powder
400 g Tomatoes (about 3 large, finely chopped or pureed)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Aromatic, protein-packed Eggs in Tomato Potato Curry with soft Rotli – truly soul-satisfying!
This gujarati dish is perfect for breakfast. With 638.25 calories and 24.32g of protein per serving, it's a high-fiber option for your meal plan.
fat
Potatoes
(about 2 medium, peeled and diced into ½-inch cubes)
1.25 tsp Salt (or to taste)
240 ml Water (about 1 cup, use hot water)
8 pcs Eggs (large, at room temperature)
0.5 tsp Garam Masala (ensure gluten-free if necessary)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Sauté Aromatics and Build the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to sizzle for 30 seconds.
Add the finely chopped onion and sauté for 6-8 minutes, until soft and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Lower the heat, add turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-45 seconds, being careful not to burn the spices.
2
Cook the Tomato and Potato Gravy
Add the chopped tomatoes and salt to the pan. Mix well and cook for 7-10 minutes, stirring occasionally, until the tomatoes break down completely and oil begins to separate at the edges of the masala.
Add the diced potatoes and 1 cup of hot water. Stir everything together, ensuring the potatoes are submerged.
Bring the gravy to a simmer, then cover the pan and reduce the heat to low. Cook for 10-12 minutes, or until the potatoes are fork-tender.
3
Poach the Eggs in the Gravy
Once the potatoes are cooked, check the gravy's consistency. If it's too thick, add a splash of hot water. The gravy should be thick enough to hold the eggs.
Using the back of a spoon, create 8 small indentations or 'wells' in the gravy, spaced apart.
Carefully crack one egg into each well. Try to keep the yolks intact.
Sprinkle the garam masala evenly over the eggs and gravy.
4
Final Cook, Garnish, and Serve
Cover the pan again and cook on low heat for 4-6 minutes. The whites should be fully set, but the yolks should remain runny or jammy, according to your preference.
Turn off the heat. Garnish generously with fresh chopped coriander leaves.
Serve immediately and hot. Use a wide spatula to lift each portion, ensuring you get two eggs and a good amount of the potato gravy.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
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, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
