Dhaba style Egg curry
a flavourful egg curry where hard boiled eggs are cooked in a onion tomato masala
Servings 4
Ingredients
- 7 Eggs
- 4 onions (finely chopped)
- 3 tomatoes (finely chopped
- 3 tbsp oil
- 1 bay leaf (tej Patta)
- 3 to 4 cloves (lavang)
- 1 big cardamom (badi elaichi)
- 1 inch piece of cinnamon stick(dalchini)
- 2 green chillies (finely chopped)
- 1 tbsp ginger garlic paste
- 1 ½ tsp turmeric powder
- 2 ½ tsp red chilly powder
- 2 tsp cumin-coriander powder(dhaniya-jeera powder)
- 1 tsp garam masala
- 1 tsp dry mango powder (amchoor powder)
- Salt as per taste
- 2 tbsp fresh coriander (chopped)
Instructions
- Boil the eggs. Prick the boiled eggs with a knife or a fork.
- Heat ½ tsp oil in a pan. Add ½ tsp turmeric powder, ½ tsp red chilly powder and salt. Saute.
- To this, add the boiled eggs and saute. The eggs should be coated well with the masalas. Keep these eggs aside.
- Heat the remaining oil in a deep pan.
- Add bay leaf, cloves, cinnamon, big cardamom and saute.
- Add chopped green chillies and saute.
- Add chopped onion, ginger garlic paste and saute till the onions turn brown and soft.
- Add chopped tomatoes and cook till they are soft and mushy.
- Add turmeric powder, red chilly powder, cumin-corianderpowder, garam masala, dry mango powder, salt and mix well.
- Add little water and let the masalas cook well.
- To this, add the masala coated eggs. Give agentle mix.
- Cook for another 5 minutes so that all the masalas blend well with the eggs.
- Garnish with chopped coriander.
- Serve egg curry with rotis, parathas or rice.