Dhaba Style Egg Curry

Egg
Non-Veg
Non-veg curry
Side dish for Roti
Side dish for Idli, Dosa
Lunch
Dinner
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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.

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

Instructions

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

8.

Add bay leaf, cloves, cinnamon, black pepper and saute for a minute

9.

Make a paste of sliced onions and add it to the pan

10.

Keep the flame in medium and keep on stirring until the onions are cooked and the raw smell disappears

11.

Add ginger garlic paste and saute for one minute

12.

Add turmeric pwd, red chilly pwd, coriander pwd, salt and combine

13.

( adjust the red chilly pwd to suit your spicy taste)

14.

Add 1 cup of water and allow to boil

15.

Once the oil oozes out of the masala, add the tomato puree

16.

Mix well

17.

Continue cooking for another 4 to 5 minutes in low medium flame

18.

Once the gravy reaches thick consistency, add the boiled eggs

19.

Add garam masala pwd and stir

20.

Taste and adjust salt and seasonings

21.

( add 2 tsp of yoghurt in this step, if you like to have more creamy gravy)

22.

Turn off flame

23.

Squeeze few drops of lemon juice

24.

Serve hot with fresh coriander leaves garnishing

25.

It tasted lipsmacking good with a combo of soft chapatis

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