Dhaba Style Egg Curry Recipe

This recipe for Dhaba Style Egg Curry captures the rich, spicy flavors typical of roadside eateries in India. It features boiled eggs simmered in a fragrant onion-tomato gravy, making it a perfect dish for lunch or dinner.

Ingredients

For the Eggs:

• 6 boiled eggs
• 1 tbsp oil (for frying)
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder

For Tempering:

• 1 tsp cumin seeds
• 2 whole red chilies

For the Gravy:

• 2 medium onions, finely chopped
• 2 tsp ginger, finely chopped
• 2 tsp garlic, finely chopped
• 2 green chilies, chopped
• 3 medium tomatoes, pureed (about 200 g)
• 3 tbsp oil
• 1 tbsp butter
• Salt to taste

Spice Powders:

• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp Kashmiri chili powder
• 3/4 tsp garam masala powder
• 1 tsp kasuri methi (dried fenugreek leaves)

For Garnish:

• Chopped coriander leaves (3-4 tbsp)

Instructions

1. Prepare the Eggs:
   • Boil the eggs and peel them. Heat 1 tbsp of oil in a pan and add turmeric and red chili powder. Stir to combine.
   • Add the boiled eggs and fry them on low heat for about 1-2 minutes until golden. Remove and set aside.
2. Make the Gravy:
   • In the same pan, heat 3 tbsp of oil. Add cumin seeds and let them splutter, then add whole red chilies.
   • Add chopped onions and sauté on medium heat until they turn light brown (about 8 minutes). Add a pinch of salt to help soften the onions.
   • Mix in ginger, garlic, and green chilies; sauté for another 2 minutes.
   • Pour in the tomato puree and add salt. Cook until the oil separates from the mixture (approximately 5-6 minutes).
   • Stir in red chili powder, coriander powder, and cumin powder. Cook for another 2-3 minutes.
   • Add besan mixed with water and stir continuously for about 2-3 minutes until cooked.
3. Combine Everything:
   • Add around 200 ml of water to the gravy along with Kashmiri chili powder, garam masala, and kasuri methi. Mix well and cook for a minute.
   • Gently add the fried eggs into the gravy, cover, and cook for about 5 minutes to allow flavors to meld.
4. Finish Up:
   • Garnish with chopped coriander leaves and finish with a tablespoon of butter for richness.
   • Serve hot with roti or rice.

This recipe is straightforward yet packed with flavor, embodying the essence of dhaba-style cooking that is beloved across India. Enjoy your meal!