Dhaba Style Egg Curry Recipe
Introduction:
Dhaba food has a unique charm that captures the essence of authentic Indian cooking. Bold, spicy, and made in desi ghee, the flavors are nothing short of amazing. Today, we’re bringing you the recipe for Dhaba Style Egg Curry, a dish that will transport you straight to the heart of India’s rustic roadside eateries. This delicious recipe is simple to prepare, yet full of robust flavors that everyone will love. Whether you’re an egg enthusiast or just a fan of Indian curries, this dish will surely satisfy your taste buds.
Cuisine: North Indian
Course: Dinner
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 4 (boiled) |
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds (Rai) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cloves (Laung) | 3 |
| Bay Leaf (Tej Patta) | 1 |
| Black Cardamom (Badi Elaichi) | 1 |
| Green Cardamom (Elaichi) | 2 |
| Dry Red Chilies | 4 |
| Fresh Ginger (Adrak) | 1-inch, finely chopped |
| Garlic Cloves (Lehsun) | 4, finely chopped |
| Onion | 1, finely chopped |
| Tomato Puree | 1 cup |
| Yogurt (Dahi) | 2 tablespoons |
| Kashmiri Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Water | As needed |
| Fresh Coriander (Cilantro) | A handful, finely chopped |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Instructions
-
Prepare the Ingredients:
To begin making Dhaba Style Egg Curry, first gather and prepare all the ingredients. Boil the eggs and set them aside for later. -
Tempering the Spices:
Heat ghee in a pressure cooker on medium heat. Once the ghee is hot, add cumin seeds (jeera), mustard seeds (rai), asafoetida (hing), bay leaf (tej patta), dry red chilies, black cardamom (badi elaichi), green cardamom (elaichi), and cloves (laung). Let the spices sizzle and cook for about 30 seconds, releasing their aromas. -
Cooking Onions, Ginger, and Garlic:
Add the chopped onions, ginger, and garlic to the cooker. Cook until the onions become soft and translucent, stirring occasionally. -
Adding Spices:
Once the onions are softened, add the Kashmiri red chili powder, turmeric powder, coriander powder, and salt. Stir the mixture well and cook for 3-4 minutes to let the spices bloom. -
Cooking the Tomato Puree:
Add the tomato puree to the pan and cook for 5-6 minutes, stirring frequently. Let the flavors meld together until the mixture thickens and the oil begins to separate. -
Adding Yogurt and Simmering:
Add the yogurt and stir to combine. Then, add water according to your desired curry consistency. Let the mixture simmer on low heat for 1 minute, allowing the yogurt to blend into the gravy. -
Pressure Cooking:
Close the lid of the pressure cooker and cook on medium heat for about 2 whistles. Once done, turn off the heat and allow the pressure to release naturally. -
Finishing Touches:
Open the pressure cooker and stir in freshly chopped coriander leaves for added freshness. -
Adding the Boiled Eggs:
Cut the boiled eggs in half and gently add them to the curry. Mix carefully so that the eggs are coated with the flavorful gravy. -
Serving:
Serve the Dhaba Style Egg Curry hot with Boondi Raita and Tawa Paratha for a wholesome and satisfying meal. Enjoy the rich, spicy flavors of this Indian curry that captures the true essence of Dhaba-style cooking.
Serving Suggestions:
This Dhaba Style Egg Curry pairs wonderfully with Tawa Paratha or Steamed Rice, and a side of Boondi Raita makes it even more delightful. Perfect for a hearty dinner, this dish brings the authentic taste of North India right to your dining table.
This egg curry is rich in flavor, aromatic, and absolutely mouth-watering. Itβs a great dish to serve at family dinners or to impress your guests with the bold and aromatic flavors of a traditional Dhaba meal.
