Dhaba Style Egg Curry
After the relaxing holidays and lovely weekend, I am happy to be here with a spicy egg curry recipe. This dhaba style egg curry is very flavorful, hot and absolutely fingerlicking yummy. In this recipe, the boiled eggs are cooked…in a thick onion tomato based gravy infused with aromatic spices. It tastes excellent with tandoori rotis, parathas or fried rice. Also you can use baby potatoes instead of egg in this same recipe for veg version.
Ingredients
Eggs - 3
Oil - 2 tbsp
Onions - 2
Tomato - 2
Bay leaf - 1
Cloves - 3 to 4
Cinnamon - 1
Black pepper - 1 tsp
Ginger garlic paste- 1 tbsp
Turmeric pwd - ¼ tsp
Red chilly pwd - 1 to 2 tsp
Coriander pwd -2 tsp
Garam masala pwd- 1 tsp
Lemon juice - few drops
Salt to taste
Fresh coriander leaves
1 of 12
Instructions
1.
Add sliced tomatoes to blender and make it to puree
2.
Keep it aside
3.
Cook the eggs, deshell it and make fine slits on it
4.
Heat oil in a fry pan
5.
Add the cooked eggs and saute until it turns light golden yellow in color
6.
Take it and keep aside
7.
To the pan add 2 tsp of oil and heat it
8.
Add bay leaf, cloves, cinnamon, black pepper and saute for a minute
9.
Make a paste of sliced onions and add it to the pan
10.
Keep the flame in medium and keep on stirring until the onions are cooked and the raw smell disappears
11.
Add ginger garlic paste and saute for one minute
12.
Add turmeric pwd, red chilly pwd, coriander pwd, salt and combine
13.
( adjust the red chilly pwd to suit your spicy taste)
14.
Add 1 cup of water and allow to boil
15.
Once the oil oozes out of the masala, add the tomato puree
16.
Mix well
17.
Continue cooking for another 4 to 5 minutes in low medium flame
18.
Once the gravy reaches thick consistency, add the boiled eggs
19.
Add garam masala pwd and stir
20.
Taste and adjust salt and seasonings
21.
( add 2 tsp of yoghurt in this step, if you like to have more creamy gravy)
22.
Turn off flame
23.
Squeeze few drops of lemon juice
24.
Serve hot with fresh coriander leaves garnishing
25.
It tasted lipsmacking good with a combo of soft chapatis