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Perfectly spiced Tawa Egg Masala Fry with melt-in-mouth butter naan. An aromatic, soul-satisfying treat!
Hard-boiled eggs pan-fried on a hot tawa with a spicy, tangy onion-tomato masala. A popular Indian street food delight that's ready in minutes and packed with flavor.
Serving size: 1 serving
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
A comforting and wholesome meal featuring flavorful tempered yellow lentils, fluffy steamed rice, spiced potato and cauliflower curry, and a cooling yogurt raita.
A rich and creamy North Indian classic featuring slow-cooked black lentils in a buttery tomato sauce, served with aromatic cumin-tempered basmati rice and a refreshing cucumber yogurt dip.
Perfectly spiced Tawa Egg Masala Fry with melt-in-mouth butter naan. An aromatic, soul-satisfying treat!
This punjabi dish is perfect for lunch. With 855.4 calories and 25.2g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. You can make a few light slits on the egg white surface to help them absorb the masala. Set aside.
Sauté Aromatics: Heat oil on a large tawa or a wide, heavy-bottomed pan over medium-high heat. Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and golden brown.
Build the Masala Base: Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears. Then, add the finely chopped tomatoes and cook for 5-6 minutes, mashing them with your spatula until they break down and become pulpy.
Add Spices: Reduce the heat to low. Add all the dry spice powders: turmeric, Kashmiri red chili powder, coriander powder, cumin powder, and pav bhaji masala, along with salt. Stir continuously for 2-3 minutes. If the masala becomes too dry, add a tablespoon or two of water. Cook until the oil begins to separate from the masala.
Fry the Eggs: Gently place the halved eggs, yolk-side down, onto the masala. Press them lightly and allow them to fry for 2-3 minutes, letting the yolk absorb the flavors and get slightly crisp.
Final Touches: Carefully flip the eggs. Spoon some of the surrounding masala over each egg half. Cook for another minute. Sprinkle garam masala and fresh lemon juice over the top. Garnish generously with chopped coriander leaves.
Serve Immediately: Serve the Tawa Egg Masala Fry hot, directly from the tawa, with pav (bread rolls), roti, or as a side dish with dal and rice.
Serving size: 1 serving
Activate the Yeast
Prepare the Dough
First Rise (Proofing)
Divide and Shape the Naan
Cook the Naan
Finish and Serve
