Lucknowi Egg Curry With Ajwain Paratha Recipe

Indian cuisine · 923 calories

About this recipe

This Lucknow-inspired lunch features a flavorful and nutrient-rich egg curry paired with soft ajwain (carom seed) parathas. The dish is packed with protein and balanced spices, making it a wholesome and satisfying meal.

Ingredients

  • - KATDARE FARMAS EGGS CURRY MASALA 10GM
  • 250g Ginger
  • 250g Garlic
  • 250g Green Chilli
  • Pcs Epi Yogurt Mango
  • 200 ml Mustard Oil
  • 20 g Turmeric Powder
  • - Red Chilli
  • 100g Garam Masala
  • 100 g Coriander Powder
  • 10G Salt
  • 250g Coriander
  • 500 Gms Buckwheat Flour
  • 100 g Ajwain
  • 500 ml Water
  • 500 g Ghee

Instructions

  1. Step 1: Boil 4 eggs in a pot of water over medium heat for 10 minutes. Remove the eggs, cool them under running water, peel, and set aside.
  2. Step 2: Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat until it starts to shimmer. Add 1 teaspoon of cumin seeds and let them splutter for 30 seconds.
  3. Step 3: Add 200 g of finely chopped onions and sauté for 8-10 minutes until golden brown. Then, add 10 g each of minced ginger and garlic, along with 2 finely chopped green chilies, and sauté for another 2 minutes until aromatic.
  4. Step 4: Add 300 g of pureed tomatoes and cook for 6-8 minutes, stirring occasionally, until the oil separates. Mix in 1 teaspoon each of turmeric and red chili powder, 2 teaspoons of coriander powder, and 1 teaspoon of salt. Stir well and cook for another 2 minutes.
  5. Step 5: Lower the heat and add 100 g of whisked low-fat yogurt, stirring continuously to prevent curdling. Simmer the mixture for 3-4 minutes, then add 1 cup (approximately 240 ml) of water and bring it to a boil.
  6. Step 6: Gently add the boiled eggs to the curry and simmer for 5 minutes. Sprinkle 1 teaspoon of garam masala and garnish with 10 g of fresh coriander leaves. Turn off the heat and set aside.
  7. Step 7: To prepare the ajwain parathas, knead 200 g of whole wheat flour, 1 teaspoon of ajwain, and a pinch of salt with 100 ml of water into a soft dough. Divide into 4 portions, roll out each portion, and cook on a hot tawa (griddle) with ½ teaspoon of ghee per paratha until golden brown on both sides. Serve hot with the egg curry.