A comforting and simple curry where hard-boiled eggs are simmered in a rich, tangy onion-tomato gravy. This quick and flavorful dish is a staple in many Indian homes, perfect with rice or roti.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup(1 serving contains 2 eggs and curry)
A rustic and wholesome flatbread from Bihar, stuffed with a savory mixture of roasted chickpea flour (sattu) and aromatic spices. It's a nutritious and filling meal, perfect with baingan chokha or a simple yogurt.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Homestyle tomato egg curry with energy-giving sattu roti & gut-friendly dahi. A protein-packed delight!
This bihari dish is perfect for lunch. With 1022.01 calories and 42.21g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp Garam Masala
1.25 tsp Salt (adjust to taste)
1.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least 1 inch.
Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let it stand for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Once cool enough to handle, peel the eggs and make 2-3 shallow slits on each one with a knife. Set aside.
2
Sauté Aromatics
Heat oil in a wide pan or kadai over medium heat.
Add the cumin seeds and allow them to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds until fragrant.
Pour in the tomato puree and add the salt. Mix everything well.
Cook the masala over medium heat, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides of the pan.
4
Simmer the Curry
Add 1.5 cups of water to the cooked masala and stir to combine. Bring the gravy to a boil.
Gently slide the hard-boiled eggs into the gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the flavors.
5
Garnish and Serve
Turn off the heat and stir in the garam masala powder.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. Serve hot with steamed rice, roti, or naan.
556cal
18gprotein
75gcarbs
23gfat
Ingredients
2 cup Atta
0.5 tsp Salt (for the dough)
1 tsp Vegetable Oil (for the dough)
1 cup Water (for kneading, use as needed)
1 cup Sattu
1 medium Onion (finely chopped)
1 inch Ginger (grated)
4 cloves Garlic (minced)
2 pcs Green Chili (finely chopped)
3 tbsp Coriander Leaves (chopped)
0.5 tsp Ajwain
0.5 tsp Kalonji
1 tbsp Achar Masala (from mango or chili pickle)
1 tbsp Mustard Oil
1 tbsp Lemon Juice
4 tbsp Ghee (for cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tsp vegetable oil.
Gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth.
Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2
Prepare the Sattu Stuffing
In a separate bowl, add the sattu, finely chopped onion, grated ginger, minced garlic, green chilies, and coriander leaves.
Add the ajwain, kalonji, achar masala, mustard oil, lemon juice, and 0.75 tsp salt.
Mix all ingredients thoroughly. Sprinkle 2-3 tablespoons of water and mix again to form a moist, crumbly mixture that holds its shape when pressed together.
3
Stuff and Roll the Rotis
After the dough has rested, knead it for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, flatten it, and use your fingers to form a small cup or bowl shape (about 3 inches in diameter).
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
