Dhaba Style Egg Curry Recipe
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs (boiled) | 4 |
| Oil | As required |
| Cumin seeds (Jeera) | ½ tsp |
| Mustard seeds (Rai) | ½ tsp |
| Asafoetida (Hing) | ¼ tsp |
| Cloves (Laung) | 3 |
| Bay leaf (Tej Patta) | 1 |
| Large cardamom (Badi Elaichi) | 1 |
| Green cardamom (Elaichi) | 2 |
| Dry red chilies | 7 |
| Ginger-garlic paste | 1 tbsp |
| Onion (finely chopped) | 1 |
| Tomato puree | 2 tomatoes |
| Yogurt (curd) | 1 tbsp |
| Kashmiri red chili powder | 1 tsp |
| Turmeric powder (Haldi) | ½ tsp |
| Coriander powder (Dhania powder) | 1 tsp |
| Salt | To taste |
| Water | As needed |
| Fresh coriander leaves (for garnish) | A few sprigs |
Instructions
-
Prepare the Dry Red Chili Paste:
- Heat oil in a pan and add dry red chilies. Roast them for about 2-3 minutes until they become aromatic. Once cooled, grind the chilies into a fine paste using a mixer. Set it aside for later use.
-
-
Fry the Boiled Eggs:
- In a separate pan, heat some oil and add turmeric powder along with the boiled eggs. Fry the eggs until they are golden brown on all sides. Remove them from the pan and set them aside.
-
Temper the Whole Spices:
- In the same pan, heat some more oil. Add cumin seeds, mustard seeds, asafoetida, bay leaf, large cardamom, green cardamom, and cloves. Let them sizzle for about 20 seconds.
-
Cook the Onions and Ginger-Garlic Paste:
- Add the red chili paste to the pan and cook for 30 seconds, allowing the flavors to blend. Then, add the finely chopped onions and sauté them until they turn soft and translucent.
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Add Ginger-Garlic Paste:
- Add the ginger-garlic paste and sauté for another 2 minutes, allowing the raw smell to dissipate.
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Spice it Up:
- Now, add the Kashmiri red chili powder, turmeric powder, coriander powder, and salt. Stir the mixture well and cook it for 3-4 minutes, letting the spices blend together and release their flavors.
-
Prepare the Curry Base:
- Add the tomato puree to the mixture and cook it for about 5 minutes until the oil separates from the masala. This step enhances the flavor and thickens the gravy.
-
Add Yogurt and Simmer:
- Reduce the heat and stir in the yogurt along with a little water to adjust the curry’s consistency. Mix everything thoroughly and cover the pan. Let it simmer for 8-10 minutes to allow the flavors to meld together.
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Combine Eggs:
- Once the gravy is ready, gently add the fried boiled eggs into the curry. Stir to coat the eggs with the rich curry sauce. Let them cook for an additional 5 minutes to absorb the flavors.
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Garnish and Serve:
- Garnish the dish with freshly chopped coriander leaves for a burst of freshness.
-
Serving Suggestions:
- Serve this aromatic Dhaba Style Egg Curry hot with Bhurani Raita and Tawa Paratha for a traditional North Indian meal experience.
Notes:
- Spice Level: You can adjust the amount of Kashmiri red chili powder and dry red chilies based on your preferred spice level.
- Serving Tip: This curry pairs wonderfully with jeera rice or roti for a satisfying meal.
