{"id":779,"date":"2024-03-14T02:47:32","date_gmt":"2024-03-13T21:17:32","guid":{"rendered":"https:\/\/10m.in\/cookingin\/?p=779"},"modified":"2024-03-14T02:47:32","modified_gmt":"2024-03-13T21:17:32","slug":"step-by-step-recipe-for-making-indian-dhaba-style-egg-curry","status":"publish","type":"post","link":"https:\/\/10m.in\/cookingin\/step-by-step-recipe-for-making-indian-dhaba-style-egg-curry\/","title":{"rendered":"Step-by-step recipe for making Indian Dhaba-style Egg Curry"},"content":{"rendered":"\n<p>Ingredients:<\/p>\n\n\n\n<p>For the curry:<\/p>\n\n\n\n<ul>\n<li>6 hard-boiled eggs, peeled and halved<\/li>\n\n\n\n<li>2 large onions, finely chopped<\/li>\n\n\n\n<li>3 tomatoes, finely chopped<\/li>\n\n\n\n<li>2 green chilies, slit<\/li>\n\n\n\n<li>1 tablespoon ginger-garlic paste<\/li>\n\n\n\n<li>1\/2 cup yogurt<\/li>\n\n\n\n<li>1\/2 cup coconut milk (optional)<\/li>\n\n\n\n<li>1\/4 cup oil<\/li>\n\n\n\n<li>1 teaspoon cumin seeds<\/li>\n\n\n\n<li>1 teaspoon mustard seeds<\/li>\n\n\n\n<li>1 teaspoon turmeric powder<\/li>\n\n\n\n<li>1 tablespoon red chili powder (adjust to taste)<\/li>\n\n\n\n<li>1 tablespoon coriander powder<\/li>\n\n\n\n<li>1\/2 teaspoon garam masala<\/li>\n\n\n\n<li>Salt to taste<\/li>\n\n\n\n<li>Fresh coriander leaves for garnish<\/li>\n<\/ul>\n\n\n\n<p>For the spice paste:<\/p>\n\n\n\n<ul>\n<li>1\/2 cup grated coconut<\/li>\n\n\n\n<li>1 tablespoon poppy seeds<\/li>\n\n\n\n<li>1 tablespoon fennel seeds<\/li>\n<\/ul>\n\n\n\n<p>Instructions:<\/p>\n\n\n\n<ol>\n<li><strong>Prepare the spice paste:<\/strong> 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.<\/li>\n\n\n\n<li><strong>Boil the eggs:<\/strong> <br>a. Place the eggs in a saucepan and cover with water. <br>b. Bring the water to a boil, then reduce heat and simmer for 10 minutes. <br>c. Remove from heat, cool the eggs under cold running water, and peel them. Cut each egg in half and set aside.<\/li>\n\n\n\n<li><strong>Prepare the curry base:<\/strong> <br>a. Heat oil in a large pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter. <br>b. Add chopped onions and cook until golden brown. <br>c. Add ginger-garlic paste and saut\u00e9 for 1-2 minutes until the raw smell disappears. <br>d. Add chopped tomatoes and cook until they become soft and the oil starts to separate.<\/li>\n\n\n\n<li><strong>Add spices:<\/strong> a. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes. <br>b. Add the ground spice paste and cook for another 5-7 minutes until the oil separates from the masala.<\/li>\n\n\n\n<li><strong>Add yogurt and coconut milk:<\/strong> a. Whisk the yogurt and add it to the pan. Mix well to combine. <br>b. If using coconut milk, add it at this stage. Stir and let it simmer for a few minutes.<\/li>\n\n\n\n<li><strong>Simmer the curry:<\/strong> a. Add slit green chilies and garam masala. Mix well. <br>b. Add the halved boiled eggs to the curry. Gently stir to coat the eggs with the curry. <br>c. Let the curry simmer on low heat for 10-15 minutes, allowing the flavors to meld.<\/li>\n\n\n\n<li><strong>Garnish and serve:<\/strong> a. Garnish the egg curry with fresh coriander leaves. <br>b. Serve the Indian-style Egg Curry hot with steamed rice, naan, or crusty bread.<\/li>\n<\/ol>\n\n\n\n<p>Enjoy your delicious homemade Indian-style Egg Curry!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: For the curry: For the spice paste: Instructions: Enjoy your delicious homemade Indian-style Egg Curry!<\/p>\n","protected":false},"author":1,"featured_media":780,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[26],"tags":[27,29,28],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/posts\/779"}],"collection":[{"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/comments?post=779"}],"version-history":[{"count":1,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/posts\/779\/revisions"}],"predecessor-version":[{"id":781,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/posts\/779\/revisions\/781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/media\/780"}],"wp:attachment":[{"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/media?parent=779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/categories?post=779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/10m.in\/cookingin\/wp-json\/wp\/v2\/tags?post=779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}