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indian

Hara Masala Egg Curry with Jowar Roti

This simmered dish pairs eggs, hard-boiled and peeled with jowar roti, ready to eat, plain yogurt, whole milk and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

30 g Protein
67 g Carbohydrates
31 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 117g eggs, hard-boiled and peeled 167 kcal
  • 1.56 piece (93g) jowar roti (sorghum flatbread), ready to eat 256 kcal
  • 101g plain yogurt, whole milk 62 kcal
  • 70g onion, finely chopped 28 kcal
  • 12g ginger-garlic paste 10 kcal
  • 19g fresh cilantro leaves 7 kcal
  • 8g fresh mint leaves 3 kcal
  • 5g green chili 2 kcal
  • 12g neutral oil 106 kcal
  • 3g ground coriander 9 kcal
  • 1g ground turmeric 2 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. ginger-garlic pastefresh cilantro leavesfresh mint leavesgreen chili
    Blend cilantro, mint, green chili, and 2 tablespoons water into a smooth green paste.
  2. onionneutral oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until golden, 6 to 8 minutes.
  3. ginger-garlic pastegreen chiliground corianderground turmeric
    Add ginger-garlic paste, ground coriander, turmeric, and the green paste. Cook, stirring, until fragrant and slightly darker, 2 to 3 minutes.
  4. plain yogurtsalt
    Add yogurt and 120 ml water, whisking as you pour to keep it smooth. Simmer 3 to 4 minutes to thicken lightly. Season with salt.
  5. eggsjowar roti (sorghum flatbread)
    Add halved boiled eggs and simmer gently 2 minutes to warm through and coat. Serve with jowar roti.

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