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Perfectly spiced Tariwale Ande with flaky Lachha Paratha - a hearty, energy-giving comfort food for dinner.

Hard-boiled eggs simmered in a light, spicy, and flavorful onion-tomato gravy. This rustic Punjabi dhaba-style curry is perfect with hot rotis or rice for a comforting and quick meal.
Serving size: 1 cup(1 cup of curry with 2 eggs)

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.
Serving size: 2 parathas



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Perfectly spiced Tariwale Ande with flaky Lachha Paratha - a hearty, energy-giving comfort food for dinner.
This indian dish is perfect for dinner. With 593.74 calories and 10.100000000000001g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Eggs: Take the hard-boiled and peeled eggs. Using a small knife, make 2-3 shallow diagonal slits on the surface of each egg. This helps them absorb the flavors of the gravy.
Shallow-Fry the Eggs: Heat 1 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium heat. Gently add the slit eggs. Sauté for 2-3 minutes, turning them carefully, until they develop a light golden-brown, slightly blistered skin. This adds a wonderful texture. Remove the eggs from the pan and set them aside.
Temper the Spices: In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds, bay leaf, and cinnamon stick. Let them sizzle for about 30 seconds until they become fragrant.
Sauté the Aromatics: Add the finely chopped onions to the pan. Sauté on medium heat for 8-10 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the gravy. Add the ginger-garlic paste and slit green chillies, and cook for another minute until the raw smell disappears.
Cook the Masala: Lower the heat and add the powdered spices: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds. Immediately add the tomato puree and salt. Mix well and cook the masala for 6-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
Simmer the Curry: Pour in 2.5 cups of hot water and stir well, scraping the bottom of the pan. Bring the gravy to a vigorous boil. Gently slide the fried eggs into the bubbling gravy. Reduce the heat to low, cover the pan, and let it simmer for 10 minutes. This allows the eggs to soak up the spicy gravy.
Finish and Garnish: Turn off the heat. Stir in the garam masala and crushed kasuri methi. Garnish with freshly chopped coriander leaves. Let the curry rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld beautifully.
Prepare the Dough (10 mins + 30 mins resting)
Create Layers (15 mins + 15 mins resting)
Roll the Parathas (5 mins)
Cook the Parathas (25 mins)
Serve