About The Recipe :
Egg Curry is a comforting Indian dish of boiled eggs simmered in a spicy onion tomato gravy and is very yummy. It is rich, thick, creamy, spicy and full of flavors. In this recipe post I'm sharing how to make the Dhaba style egg curry.
Indian cuisine is very diverse, and an egg curry is made in several ways, with recipes varying by state. But this Dhaba style egg curry is very special. Dhaba's style is basically characterized by the heavy use of oil and spices. If you are looking for true Indian rustic flavors, then you must visit some Dhabas.
Most Punjabi Dhabas serve a basic menu with limited options but their food is super flavorful and delicious. You'll always find comforting dishes like Dal Tadka, Dal Fry, Naan, Jeera Rice, Tandoori Roti and Egg Curry etc. This Dhaba style Egg Curry is so good and is close to what you get in Punjabi Dhabas.
Course: Main
Cuisine: Indian
Servings: 4
Ingredients :
• 6 Eggs, boiled and peeled
• 1 tbs Ginger Garlic paste
• 4 Tomatoes
• 3 Onions Chopped
• 8-9 Cashews
• 1/4 tsp Turmeric powder
• 1/2 tsp Kashmiri red chilli powder
• 2 Geen cardamoms
• 1 tsp Cumin seeds
• 3 Cloves
• 1 inch Cinnamon
• 2 tsp Coriander powder
• 1/2 Garam masala powder
• 2 Green chillies add as per taste
• 1 tsp Lemon
• 1/2 tsp Kasuri methi roasted and crushed
• Coriander leaves
• Salt to taste
• Water as needed
How To Make Egg Curry:
1. Finely chop 2 medium onions, about 1 cup fine chopped onions.
2. Make a fine paste and keep this aside.
3. Grind tomatoes and cashews with adding water. Set this aside as well.
4. Pat dry and prick the boiled eggs with a fork, so they don't burst while frying and this also helps the eggs to absorb the flavor of gravy.
5. Heat 2 tablespoon oil in a non- stick pan on low heat.
6. Add turmeric powder, Kashmiri red chill powder and a little salt. Stir to combine.
7. Add eggs. Stir to coat eggs well with the spices. It'll give a nice color to the eggs. Remove it to a plate and keep this aside.
8. In the same pan heat 1 tsp oil add 1small bay leaf, 1/2 cinnamon, 2 green cardamom, 1/2 teaspoon cumin seeds and 2 cloves.
9. When the spices begin to sizzle, add onions. Saute until golden.
10. Next add 1 tbs ginger garlic paste and saute well until the raw smell goes away.
11. Add tomato-cashew paste. Saute until the mixture thickens and raw smell goes away.
12. Then add 1/2 tsp Kashmiri red chilli powder, 1 tsp turmeric powder, 1/2 tsp garam masala powder, 1 tsp spicy red chilli powder, 1/2 tsp coriander powder and salt to taste. Fry the onion tomato masala until it smell really good and the oil begins to seperate. Takes about 2- 4 minutes.
13. Add 1 to 1¼ cup of water and cook until it thickens. When it is done you will see some traces of oil on the gravy.
14. Add the fried eggs and green chilies, give a gentle stir. Cook & cook on a low flame for 2-3 minutes for the eggs to absorb the flavors.
15. Finally add lemon juice, 1/4 tsp kasoori methi in your palm, crush them and add it here. Cover and cook for 3-4 minutes on low heat.
16. Dhaba-style egg curry is ready to serve.
(If you prefer a creamy egg curry, then add in 3-4 tbsps of cream towards the end.)
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