Dhaba Style Egg Curry in Electric Pressure Cooker
Cuisine: North Indian
Course: Dinner
Diet: Eggetarian
Description:
The robust and fiery flavor of Dhaba food is unrivaled, often associated with the roadside eateries along highways that are bustling with life and rich in tradition. Known for their simplicity and rich taste, these eateries use methods that infuse every dish with unparalleled flavors. One such recipe that stands out is the Dhaba Style Egg Curry. Spicy, flavorful, and aromatic, this curry perfectly balances heat and zest, offering a hearty meal that will make you feel like you’ve just stopped at a local dhaba. The following recipe, made in an electric pressure cooker, promises to deliver that authentic taste in the comfort of your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs, hard boiled | 4 eggs |
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cloves (Laung) | 3 cloves |
| Bay Leaf (Tej Patta) | 1 leaf |
| Black Cardamom (Badi Elaichi) | 1 pod |
| Cardamom Pods/Seeds (Elaichi) | 2 pods |
| Dry Red Chillies | 4 whole |
| Ginger, finely chopped | 1-inch piece |
| Garlic, finely chopped | 4 cloves |
| Onion, finely chopped | 1 medium |
| Homemade Tomato Puree | 1 cup |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Water | As needed |
| Fresh Coriander (Dhania) Leaves, chopped | Few sprigs |
Preparation Time
- 30 minutes
Cooking Time
- 60 minutes
Instructions:
-
Preparation:
Begin by prepping all the ingredients. Boil the eggs, peel them, and set them aside. Chop the ginger, garlic, and onion finely to ensure they cook quickly and evenly. -
Sauteing the Spices:
Switch your electric pressure cooker to the saute mode and heat the ghee. Once the ghee is hot, add the cumin seeds, mustard seeds, hing, bay leaf, dry red chillies, black cardamom, and green cardamom pods. Allow the spices to splutter and release their aromas, which will infuse the ghee with flavor. -
Cooking the Aromatics:
Add the finely chopped onion, ginger, and garlic to the pressure cooker. Sauté the mixture until the onions become soft and translucent. This should take about 4-5 minutes. -
Adding the Dry Spices:
Stir in the Kashmiri red chilli powder, turmeric powder, coriander powder, and salt. Let the masala cook for about 3-4 minutes, allowing the spices to meld together and form a fragrant base. -
Incorporating Tomato Puree:
Add the homemade tomato puree to the pot and cook for about 5-6 minutes. Stir occasionally to avoid sticking, allowing the tomato to break down and blend into the spice mixture. -
Adding the Curd and Water:
Once the tomato puree has cooked down, stir in the curd (yogurt) and mix well. Add water to achieve your desired curry consistency, ensuring the gravy is rich and smooth. Mix everything thoroughly. -
Pressure Cooking:
Close the lid of the electric pressure cooker and set it to gravy mode. The cooker will automatically regulate cooking time and pressure. Let the cooker cook until it switches itself to the “keep warm” mode, which should take around 15-20 minutes. -
Finishing Touches:
Open the pressure cooker and stir in freshly chopped coriander leaves. Taste the curry and adjust the salt if needed. The aromatic, spicy gravy is now ready to embrace the eggs. -
Serving:
Gently place the boiled eggs into the curry. Allow them to soak in the flavors for a minute or two. Transfer the Dhaba Style Egg Curry into a serving dish, garnished with more coriander leaves if desired.
Serving Suggestions:
This Dhaba Style Egg Curry is best enjoyed with Bajra Ki Roti or Makki Ki Roti, traditional flatbreads commonly served at North Indian dhabas. For an even richer experience, pair it with steamed rice or jeera rice to balance the spiciness of the curry.
Enjoy this flavorful and hearty egg curry, and bring the true taste of a roadside dhaba to your home!
