Lucknowi Anda Curry With Multigrain Roti Recipe

Indian cuisine · 923 calories

About this recipe

A flavorful and aromatic egg curry inspired by the rich culinary heritage of Lucknow, paired with soft multigrain roti. This meal is packed with protein and balanced with wholesome ingredients for a nutritious and satisfying lunch.

Ingredients

  • - KATDARE FARMAS EGGS CURRY MASALA 10GM
  • 250g Green Chilli
  • - Red Chilli
  • 250g Coriander
  • NaN Flaxseeds (Jawas)
  • 200 ml Mustard Oil
  • 20 g Turmeric Powder
  • 100 g Coriander Powder
  • 100g Garam Masala
  • 500 Gms Buckwheat Flour
  • 500 Gms Organic Sprouted Ragi Flour
  • 250 G Carom Seeds / Ajwain 250 G
  • 10G Salt
  • 500 ml Water

Instructions

  1. Step 1: Boil 4 eggs in a saucepan with enough water to cover them. Bring to a boil, then simmer for 10 minutes. Cool, peel the eggs, and lightly score them with a knife to allow the curry to seep in later.
  2. Step 2: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat until it begins to shimmer. Add 1 teaspoon of cumin seeds and let them splutter for 30 seconds. Then, add 2 finely chopped medium onions and sauté for 5-7 minutes until golden brown.
  3. Step 3: Stir in 2 teaspoons of ginger-garlic paste and sauté for 1 minute until aromatic. Add 3 finely chopped medium tomatoes and cook for 8-10 minutes, stirring occasionally, until the tomatoes are soft and the oil begins to separate.
  4. Step 4: Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Mix well and cook the spices for 1 minute. Add 1.5 cups of water and bring to a boil.
  5. Step 5: Gently add the boiled eggs to the curry and simmer for 10 minutes, allowing the eggs to absorb the flavors. Adjust salt to taste and garnish with 2 tablespoons of freshly chopped coriander leaves.
  6. Step 6: For the multigrain roti, combine 1 cup whole wheat flour, 1/2 cup ragi flour, 1 tablespoon ground flaxseeds, 1/2 teaspoon carom seeds, and 1/4 teaspoon salt in a mixing bowl. Gradually add water and knead into a soft dough. Let it rest for 10 minutes.
  7. Step 7: Divide the dough into small portions and roll out each into a thin circle. Heat a tawa or skillet over medium heat and cook each roti for 1-2 minutes on each side until light brown spots appear. Serve hot with the Lucknowi Anda Curry.