ANDA CURRY DHABA STYLE ( EGG CURRY )

Egg curry is a very popular dish. It is semi tomato thick gravy cooked with boiled eggs in it. The trick to get the authentic dhaba taste is to cook the onions on a slow heat till they are well browned but not burnt. It is always best to cook it in ghee, clarified butter to get the rich taste. Try this recipe and tell me what do you think of it!

Egg curry

Serves 2-3

Time: 30-40 minutes

6 hard-boiled eggs

1 big  tomato chopped

2 tsp garlic chopped

1 tsp ginger chopped

3 tbs ghee

1 tsp Kashmiri red chilli powder/paprika

1/2 tsp garam masala

1 tsp cumin powder

1 tsp turmeric

A few green chillies

Salt

1- 1 1/2 cup water

Freshly chopped coriander 

Method

First, heat the ghee in a pan, add the onions to it. Cook it on medium flame until well browned but not burnt (need to keep an eye ). 

 

Add the chopped ginger and garlic to it. Cook it for a minute or 2 till its aromatic. Then add the chopped tomatoes. Cook the mixture for 5-7 minutes until the tomatoes are softened.

 

Now add the spices to the tomato and onion mix and keep on stirring. Add 1 cup (1/2 cup more if you want the gravy bit runny) of water to it and simmer it on high until the gravy appears slightly thick.

 

While the gravy is simmering, make light incisions on the eggs ( this is to let the flavours of the gravy to penetrate ). Once the gravy has simmered, add the boiled eggs and the green chillies. Coat them well with gravy. Cover and cook for minutes on high heat. Then add the freshly chopped coriander before serving. 

 

Serve the egg curry with paratha, chapati, naan or rice.