Sunday, January 11, 2015

Dhaba Style Egg Curry / Spicy Egg Curry / Punjabi style egg curry recipe

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After the relaxing holidays and lovely weekend, I am happy to be here with a spicy egg curry recipe. This dhaba style egg curry is very flavorful, hot and absolutely fingerlicking yummy. In this recipe, the boiled eggs are cooked...in a thick onion tomato based gravy infused with aromatic spices. It tastes excellent with tandoori rotis, parathas or fried rice. Also you can use baby potatoes instead of egg in this same recipe for veg version.
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Ingredients:
·      Eggs                       - 3
·      Oil                           - 2 tbsp
·      Onions                    - 2
·      Tomato                   - 2
·      Bay leaf                  - 1
·      Cloves                    - 3 to 4
·      Cinnamon              - 1
·      Black pepper          - 1 tsp
·      Ginger garlic paste- 1 tbsp
·      Turmeric pwd        - ¼ tsp
·      Red chilly pwd       - 1 to 2 tsp
·      Coriander pwd       -2 tsp
·      Garam masala pwd- 1 tsp
·      Lemon juice           - few drops
·      Salt to taste
·      Fresh coriander leaves
Method:
1.              Add sliced tomatoes to blender and make it to puree.
2.             Keep it aside.
3.             Cook the eggs, deshell it and make fine slits on it.
4.             Heat oil in a fry pan.
5.             Add the cooked eggs and saute until it turns light golden yellow in color.
6.             Take it and keep aside.
7.             To the pan add 2 tsp of oil and heat it. Add bay leaf, cloves, cinnamon, black pepper and saute for a minute.
8.             Make a paste of sliced onions and add it to the pan.
9.             Keep the flame in medium and keep on stirring until the onions are cooked and the raw smell disappears.
10.          Add ginger garlic paste and saute for one minute.
11.           Add turmeric pwd, red chilly pwd, coriander pwd, salt and combine. ( adjust the red chilly pwd to suit your spicy taste)
12.          Add 1 cup of water and allow to boil.
13.          Once the oil oozes out of the masala, add the tomato puree.
14.          Mix well.
15.          Continue cooking for another 4 to 5 minutes in low medium flame.
16.          Once the gravy reaches thick consistency, add the boiled eggs.
17.          Add garam masala pwd and stir.
18.          Taste and adjust salt and seasonings. . ( add 2 tsp of yoghurt in this step, if you like to have more creamy gravy)
19.          Turn off flame.
20.         Squeeze few drops of lemon juice.
21.          Serve hot with fresh coriander leaves garnishing.
22.         It tasted lipsmacking good with a combo of soft chapatis.

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