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Undoubtedly, dhabas have the best food. But the part that really stings is that most of the dhabas are not anywhere close in the city. They are mostly located far-off on the national highways, which we mostly stop on while on a road trip. So we prepared the ultimate dhaba style egg curry that’s so great that you wouldn't want to share this with anyone.
It’s spicy, salty and extra masaledar. Filled with the goodness of Indian spices and topped with coriander, this is also a wonderful dish to serve at your next dinner party. This dish pairs well with some salty lassi or chhaach on the side, and you can enjoy it with either roti or even some plain rice.
Follow along to make yourself a great egg curry unlike any you have ever tasted.
You’ll Need
* 5 Eggs
* Salt
* Water
* 4 Dry Red Chillies
* 1 inch Ginger
* 6 cloves Garlic
* 1 Onion
* 1 cup tomato puree
* 2 tablespoons of curd
* 2 teaspoon of red chilli powder
* 1/2 teaspoon of Turmeric powder
* 1 teaspoon of Coriander Powder
* 1 pod of Black cardamom
* 2 pods of Cardamom
* 1 tablespoon ghee
* 1/2 teaspoon of jeera
* 1/2 teaspoon of Mustard seeds
* 1/4 teaspoon of hing
* 3 Cloves
* 1 Bay leaf
* Coriander for garnish
Instructions
1. Boil the eggs and finely chop the ginger, garlic, onion and coriander.
2. Place the pressure on the flame.
3. Add the ghee and let it heat up.
4. Follow by adding cumin seeds, hing, mustard seeds, bay leaf, red chilli, green cardamom, black cardamom and cloves.
5. Next, add the onion, ginger and garlic and cook until the onion is translucent.
6. Then, mix the rest of the dry masala including red chilli powder, coriander powder, turmeric powder and the required salt.
7. Allow it to cook for 3 to 4 minutes.
8. Next, pour the tomato puree and sauté and follow by adding the curd and some water.
9. Stir and cover the cooker.
10. Once cooked through, chop the eggs straight through. And mix in the eggs.
11. Serve hot, along with naan or roti.
