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Ingredient
Egg Curry | Dhaba-Style Egg Gravy
Introduce
Chef :
Sneha PaulEgg Curry | Dhaba-Style Egg Gravy
Delicious and quick egg curry recipe, ready in just 20 minutes. This dhaba-style egg curry goes well with steamed rice, hot phulkas or parathas.
#EggDay
Ingredient
Food ration :
4 servingsCooking time :
20 minutes
1/2 cup
yoghurt or dahi
2 tsp
cumin seeds or jeera
3-4 cloves
or laung
1 tbsp
garlic paste
1 tbsp
ginger paste
1 tsp
sugar
2 tsp
red chilli powder
1/4 tsp
turmeric powder
6 tbsp
oil
To taste
Salt
As required
Fresh coriander leaves, as a garnish
Cooking instructions
* Step 1
Heat oil in a nonstick pan, to that, add the eggs. Fry until golden. Transfer it to a plate and keep it aside.
* Step 2
To the same pan, heat oil and add cumin seeds. coriander seeds, black cardamom, green cardamom, cinnamon, clove, and bay leaf. Allow them to splutter and then turn the heat off. Transfer it to a dish and let it cool down. Grind the mixture into a smooth paste. Add water as required to get a smooth paste.
* Step 3
To the same oil add onions and cook for a minute. Then sprinkle sugar. It helps in giving the gravy a rich colour. Cook for another minute.
* Step 4
Add ginger and garlic paste. Cook until the raw smell disappears.
* Step 5
Add yoghurt and cook for 3-4 minutes.
* Step 6
Then add salt, turmeric powder and red chilli powder. Mix everything nicely.
* Step 7
Cook until oil begins to separate from the sides.
* Step 8
Add the spice paste and water.
* Step 9
Bring it to a boil and then lower the flame and cook for 4-5 minutes.
* Step 10
Add the boiled eggs. Cook for a minute and then turn the heat off.
Note: if there is a photo you can click to enlarge it
Tag
eggs, boiled and peeled
yoghurt or dahi
CUMIN SEEDS OR JEERA
coriander seeds or dhania
Black Cardamom or Badi Elaichi
green cardamom or choti elaichi
-inch stick cinnamon or dalchini
or laung
bay leaf or tej patta
medium sized onion finely chopped
garlic paste
ginger paste
Sugar
red chilli powder
turmeric powder
oil
Salt
Fresh coriander leaves, as a garnish
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