Discover the irresistible flavours of Dhaba-style Egg Curry. Tender boiled eggs simmered in aromatic spices offer a symphony of taste and nostalgia. Enjoy the creamy richness and tantalizing heat of the curry, as each bite transports you to a world of vibrant flavours and culinary delights.
INGREDIENTS:
5 eggs
Oil
2 onions, finely chopped
1 tomato, finely chopped
2 green chillies, slit
1 teaspoon cumin seeds (jeera)
½ inch cinnamon stick
Chopped coriander leaves
Ginger julienne
Kashmiri red chilli powder
Turmeric powder
½ teaspoon garam masala
Coriander powder
Crushed kasuri methi (dried fenugreek leaves)
2-3 green cardamom pods
1 black cardamom pod
1 bay leaf
1 teaspoon ginger garlic paste
Salt to taste
2 cups hot water
METHOD:
1. Boil 5 eggs in the Borosil electric plus egg boiler until hard.
2. Heat some oil in a pan. Add the boiled eggs and toss them with red chilli powder, turmeric powder, and salt to coat the eggs. Set aside.
3. For the egg curry, heat oil in a kadhai or deep pan. Add cumin seeds, cinnamon sticks, green cardamom pods, black cardamom pods, and bay leaves. Saute for a minute.
4. Add chopped onions and saute until translucent. Then, add chopped green chillies and ginger garlic paste. Saute for a couple of minutes. Add chopped tomatoes and cook until they are soft and cooked.
5. Add garam masala, red chilli powder, coriander powder, turmeric powder, and salt. Saute the spices, and if needed, add some hot water to prevent the powdered masalas from burning. Cover the pan and let it cook for a few minutes.
6. Open the lid and you will see the oil has separated. Give it a stir and add some more hot water from the kettle. Bring it to a boil and let the masala mix together.
7. Add the masala-coated boiled eggs to the curry and mix well.
8. Add slit green chillies, ginger juliennes, crushed kasuri methi, and chopped coriander leaves.
9. Your Dhaba-style egg curry is ready to be served hot with paratha.
Enjoy your delicious Dhaba-style egg curry!
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