Egg Gatta Curry

Name: Egg Gatta Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 4 pcs egg (hard boiled and peeled); 1 cup chickpea flour (for gatta dough); 0.75 cup yogurt (plain, whisked); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (finely chopped); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp carom seeds (for gatta dough); 1 tsp ghee (for gatta dough); 0.5 tsp salt (divided); 4 cup water (divided, for boiling gattas and making gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(38)

TASTE SCORE

8/10

This Rajasthani-style curry pairs soft boiled eggs with gram flour gattas in a lightly spiced yogurt gravy. It feels rich and comforting, yet stays balanced enough to serve as one part of a full meal with roti or rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

296 cal

SERVINGS

METHOD · 9 STEPS

prep · ~12 min
Boil and peel the eggs.
Place the eggs in water, boil until hard cooked, then cool and peel them. Set them aside for the curry.
TIPA short rest in cool water makes peeling easier and keeps the eggs smooth.
mix · ~7 min
Make the gatta dough.
1.Add chickpea flour, carom seeds, turmeric powder, 1 pinch of red chili powder, 1 pinch of salt, and ghee to a bowl.
2.Sprinkle in a little water at a time and mix into a firm dough.
3.Divide the dough into 2 portions and roll each into a smooth log.
TIPKeep the dough firm, not sticky, so the gattas hold their shape while boiling.
boil · ~15 min
Boil the gatta logs and slice them.
1.Bring 2 cups water to a boil in a pan.
2.Add the gatta logs and cook until they rise and feel firm, about 8 to 10 minutes.
3.Lift them out and let them cool slightly.
4.Slice the logs into bite-size rounds and reserve the cooking water.
TIPDo not discard the gatta water; it adds body and flavor to the gravy.
saute · ~13 min
Cook the masala base.
1.Heat oil in a kadai over medium heat.
2.Add cumin seeds and asafoetida and let them sizzle for a few seconds.
3.Add onion and cook until light golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili and sauté for 1 minute.
5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
TIPCook the tomatoes until they lose their raw look, or the gravy will taste sharp.
mix · ~2 min
Whisk the yogurt and spices.
Whisk the yogurt until smooth, then mix in coriander powder, the remaining red chili powder, and half of the remaining salt. This helps the yogurt blend evenly into the curry.
simmer · ~7 min
Build the curry gravy.
1.Lower the heat and add the yogurt mixture to the masala, stirring constantly.
2.Cook gently for 2 to 3 minutes so the yogurt does not split.
3.Pour in 2 cups water along with 1 cup reserved gatta cooking water.
4.Add the remaining salt and bring the curry to a gentle simmer.
TIPKeep the heat low when adding yogurt and stir steadily for a smooth gravy.
simmer · ~10 min
Add the gattas and eggs.
1.Add the sliced gattas to the simmering gravy.
2.Add the boiled eggs whole, or slit them lightly so they absorb more flavor.
3.Cover and simmer for 8 to 10 minutes until the curry thickens lightly.
garnish · ~2 min
Finish with garam masala and coriander leaves.
Sprinkle garam masala over the curry and garnish with chopped coriander leaves. Let it sit for 2 minutes before serving.
serve
Serve the egg gatta curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slit the boiled eggs lightly before simmering so the gravy seasons them inside, not just on the surface.
2
Roll the gatta logs evenly thick; thin spots overcook quickly and thicker ends stay dense.
3
Let the boiled gatta logs cool a bit before slicing, or the rounds can crumble at the edges.
4
Whisk the yogurt completely smooth and lower the heat before adding it to prevent curdling.
5
Use some reserved gatta cooking water in the gravy; it adds besan flavor and helps the curry thicken naturally.
6
Simmer the gattas only until the gravy coats them well, because they continue to absorb liquid as they rest.
7
This curry often tastes better after 15 to 20 minutes of resting, when the eggs and gattas soak up the masala.