Balochi Anda Dampukht
PakistaniPakistani RecipesDesi eggsMedium
Balochi dampukht — eggs and potatoes slow-cooked in a sealed pot with onions, tomatoes and whole spices, letting the flavours steam together the Balochi way.
Prep time20 min
Cook time50 min
Total time70 min
Servings4
Ingredients
- 4 boiled eggs, peeled
- 4 medium potatoes, peeled and halved
- 2 onions, sliced
- 2 tomatoes, chopped
- 3 tbsp oil or ghee
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp salt
- 2 green chillies, slit
- 1 cup water
- Fresh coriander for garnish
Method
- Heat oil or ghee in a heavy pot and fry the onions until golden.
- Add ginger-garlic paste, tomatoes, chilli powder, turmeric and salt; cook for 5 minutes.
- Add the potatoes and water; stir well.
- Place the boiled eggs on top and add green chillies.
- Cover the pot tightly with a lid; seal the edge with dough if you like, for true dampukht.
- Cook on the lowest heat for 35 to 40 minutes until the potatoes are soft and the oil rises.
- Remove the lid carefully and sprinkle garam masala.
- Garnish with coriander and serve hot with roti.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)17 g
Fat (estimate)16 g
Carbs (estimate)14 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: keep the heat very low once sealed and check the potatoes are fully soft before serving. Allergen: egg. Substitute sweet potatoes for regular potatoes. If you do not seal the lid with dough, wrap the lid edge in a clean cloth to trap the steam. Nutrition values are estimates.