Dhaba Style Egg Curry Recipe
Introduction:
Dive into the heart of Indian cuisine with this delightful Dhaba Style Egg Curry, a dish that brings the vibrant and robust flavors of roadside eateries right to your home. With a perfect blend of spices and a creamy tomato base, this recipe transforms simple boiled eggs into a comforting and flavorful dish. Ideal for a hearty dinner, this curry pairs wonderfully with Tawa Paratha or Boondi Raita, making every bite an experience worth savoring.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 (boiled) |
| Ghee | 1 tablespoon |
| Cumin seeds | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cloves | 3 |
| Bay leaf | 1 |
| Black cardamom | 1 |
| Green cardamom | 2 |
| Dry red chilies | 4 |
| Ginger (finely chopped) | 1 inch |
| Garlic (finely chopped) | 4 cloves |
| Onion (finely chopped) | 1 |
| Tomato puree | 1 cup |
| Yogurt | 2 tablespoons |
| Kashmiri red chili powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Coriander powder | 1 teaspoon |
| Salt | To taste |
| Water | As needed |
| Fresh coriander (chopped) | A little for garnishing |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 12 g |
| Carbohydrates | 10 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sodium | 300 mg |
Preparation Time
- Preparation Time: 30 minutes
- Cooking Time: 60 minutes
- Total Time: 90 minutes
- Servings: 4
Instructions
-
Preparation of Ingredients:
Begin by gathering and preparing all the ingredients for the curry. Boil the eggs in advance and set them aside to cool before peeling. -
Heating Ghee:
In a pressure cooker, heat the ghee over medium heat until it melts. -
Tempering Spices:
Add the cumin seeds, mustard seeds, asafoetida, bay leaf, dry red chilies, black cardamom, green cardamom, and cloves to the hot ghee. Sauté these spices for about 30 seconds, allowing them to release their aromatic oils and flavors. -
Cooking Aromatics:
Next, add the finely chopped onion, ginger, and garlic to the cooker. Cook this mixture until the onions become soft and translucent, stirring occasionally to prevent burning. -
Adding Ground Spices:
Once the onions are ready, introduce the Kashmiri red chili powder, turmeric powder, coriander powder, and salt to the pan. Mix everything well and cook for an additional 3 to 4 minutes, allowing the spices to blend harmoniously. -
Incorporating Tomato Puree:
After the spices have cooked, add the tomato puree to the mixture. Stir well and let it simmer for about 5 to 6 minutes until the oil starts to separate from the gravy. -
Final Touches:
Lower the heat and add the yogurt to the mixture, along with water as required to achieve your desired consistency. Stir thoroughly and let it cook on low heat for about 1 minute. -
Pressure Cooking:
Close the lid of the pressure cooker and cook until you hear 2 whistles. Once done, allow the pressure to release naturally. -
Finishing the Curry:
Open the lid of the cooker carefully. Add freshly chopped coriander leaves and mix well. -
Adding Eggs:
Cut the boiled eggs in half and gently place them into the curry, stirring carefully to coat them with the flavorful sauce. -
Serving Suggestions:
Serve the Dhaba Style Egg Curry hot, garnished with more coriander if desired, alongside Tawa Paratha or Boondi Raita for a complete and satisfying meal.
Conclusion
This Dhaba Style Egg Curry brings warmth and comfort, encapsulating the essence of traditional North Indian dining. Its rich flavors and satisfying texture make it a perfect choice for a family dinner or a special occasion. Enjoy the journey of flavors with every bite, as this dish serves not just as a meal but as a celebration of culinary heritage. Happy cooking!
