Dhaba Style Egg Curry

• Vegetarian

• Produce

  • 1/4 tsp Asafoetida
  • 1 Bay leaf
  • 7 Chillies, Dry red
  • 1 tsp Coriander, Powder
  • 1 Coriander
  • 1 tsp Kashmiri red chilli, powder
  • 1 Onion
  • 2 Tomatoes

• Refrigerated

  • 4 Eggs, whole Hard

• Condiments

  • 1 tbsp Ginger-garlic paste

• Baking & Spices

  • 1 Cardamom, black
  • 2 Cardamom, green
  • 3 Cloves
  • 1/2 tsp Mustard seeds
  • 1 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Dairy

  • 1 tbsp Yogurt

• Liquids

  • 1 Water

Found on archanaskitchen.com

Description

Ingredients

• 4 Whole Eggs , hard boiled
• Cooking oil , as required
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Mustard seeds
• 1/4 teaspoon Asafoetida (hing)
• 3 Cloves
• 1 Bay leaf (tej patta)
• 1 Black cardamom (Badi Elaichi)
• 2 Cardamom (Pods /Seeds)
• 7 to 8 Dry red chillies
• 1 tablespoon Ginger garlic paste
• 1 Onion , finely chopped
• 2 Tomatoes , pureed
• 1 tablespoon Yogurt (Curd)
• 1 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Coriander Powder
• Salt , as needed
• Water , as needed
• Coriander leaves (Dhania) , few sprigs, finely chopped

Directions

• To begin making the Dhaba Style Egg Curry, firstly heat oil in a skillet and roast the red dry chillies for about 3 to 4 minutes.
• Once it is done, cool it down and grind it with little water using a mixer grinder. Keep it aside.
• In the same pan, put a little turmeric powder and dry roast the boiled eggs. Once it turns yellow, keep them aside.
• Heat oil in a heavy bottomed pan. Add cumin seeds, mustard seeds, hing, bay leaf, black cardamom, green cardamom, cloves.
• Once the mustard seeds splutter add the dry red chilli paste and cook it for about 30 seconds.
• Add the finely chopped onions and cook them till they turn soft and translucent. Next, add the ginger garlic paste and cook for about a minute.
• After a minute, add all the dry masalas including kashmiri red chilli powder, turmeric powder, coriander powder and the required salt. Let it cook for about 3 to 4 minutes.
• Next, add the tomato puree and cook for about 5 to 6 minutes. After 5 to 6 minutes, add the curd and the required water.
• Mix properly, cover the pan and let it cook for about 8 to 10 minutes. Once it is cooked properly, add the eggs, give it a stir and garnish with some chopped coriander leaves.
• Dhaba Style Egg Curry is usually served on the road side dhabas in North Indian with Bajra Ki Roti or Makki Ki Roti