Non-Veg

Step-by-step recipe for making Indian Dhaba-style Egg Curry

March 14, 2024
parthasaha103

Ingredients:

For the curry:

  • 6 hard-boiled eggs, peeled and halved
  • 2 large onions, finely chopped
  • 3 tomatoes, finely chopped
  • 2 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1/2 cup yogurt
  • 1/2 cup coconut milk (optional)
  • 1/4 cup oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder (adjust to taste)
  • 1 tablespoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

For the spice paste:

  • 1/2 cup grated coconut
  • 1 tablespoon poppy seeds
  • 1 tablespoon fennel seeds

Instructions:

  1. Prepare the spice paste: a. In a pan, dry roast grated coconut, poppy seeds, and fennel seeds until lightly browned. b. Allow it to cool and then grind it into a smooth paste with a little water. Set aside.
  2. Boil the eggs:
    a. Place the eggs in a saucepan and cover with water.
    b. Bring the water to a boil, then reduce heat and simmer for 10 minutes.
    c. Remove from heat, cool the eggs under cold running water, and peel them. Cut each egg in half and set aside.
  3. Prepare the curry base:
    a. Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
    b. Add chopped onions and cook until golden brown.
    c. Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
    d. Add chopped tomatoes and cook until they become soft and the oil starts to separate.
  4. Add spices: a. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
    b. Add the ground spice paste and cook for another 5-7 minutes until the oil separates from the masala.
  5. Add yogurt and coconut milk: a. Whisk the yogurt and add it to the pan. Mix well to combine.
    b. If using coconut milk, add it at this stage. Stir and let it simmer for a few minutes.
  6. Simmer the curry: a. Add slit green chilies and garam masala. Mix well.
    b. Add the halved boiled eggs to the curry. Gently stir to coat the eggs with the curry.
    c. Let the curry simmer on low heat for 10-15 minutes, allowing the flavors to meld.
  7. Garnish and serve: a. Garnish the egg curry with fresh coriander leaves.
    b. Serve the Indian-style Egg Curry hot with steamed rice, naan, or crusty bread.

Enjoy your delicious homemade Indian-style Egg Curry!

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