DHABA STYLE PUNJABI EGG MASALA CURRY

Food at dhaba is one of the tastiest food in India. They serve simply amazing and delicious food with authentic décor. The food served in dhaba changes from place to place and region to region. But believe me whatever the region is whatever the dhaba is, the food is flavorful, super delicious and with a touch of simplicity and honesty. This time I am sharing the recipe of Punjabi Egg Masala Curry that can be made in no time and is very easy and quick. Punjabi egg curry recipe, is an exceptionally good when you are not in mood to cook something elaborate but which to make quick delicious food. For this spicy egg curry recipe we need tomato puree, onion paste and ginger-garlic paste. These all ingredients increase the taste of this Punjabi Curry. If making in hurry then you can blend tomatoes, onion and ginger-garlic together and use. This dhaba style egg curry is different from those as we are making it with onion, ginger-garlic paste and tomato puree and also we are going to shallow fry the boiled and peeled eggs which will give a nice crust to the eggs.  This dhaba style Punjabi egg curry is best when served with naan, chapatti or steamed rice.

INGREDIENTS:

4-5 Boiled Eggs

1 ½ Cups Cubed Onions

1 Cup Tomatoes

2 tablespoon Oil

1 Small Bay Leaf

2 Green Cardamoms

2 Cloves

1 – 1 ½ teaspoon Ginger-Garlic Paste

1 -2 teaspoon Red Chilli Powder

1 teaspoon Garam Masala

¼ teaspoon Turmeric Powder

Salt as needed

1 – 1 ¼ Cup Water [accordingly]

½ teaspoon Kasoori Methi [optinal]

1 tablespoon Coriander, chopped

METHOD:

STEP 1 – Puree the onion and 

tomatoes separately and keep them aside.

STEP 2 – Boil the eggs, cool them and remove the shells and prick them with a fork randomly.

STEP 3 – Heat oil in  a pan, add boiled eggs in it and sauté well till they turns light golden brown in colour.

STEP 4 – Remove them and set them aside.

STEP 5 – In the same pan, heat oil, add whole spices, saute them till 30 seconds and then add onion paste in it and sauté well for 3-4 minutes.

STEP 6 – Add garlic-ginger paste in and cook well till the raw smell disappear.

STEP 7 – Now add pureed tomatoes in it and give a nice mix and cook well till it starts to separate the oil.  

STEP 8 – Add all spice powders in it and give a nice stir. Cook for 1-2 minutes on low flame.

STEP 9 – Now add water in it , mix well  and let it simmer.

 Here you have to add garam masala powder in it and mix well.

STEP 10 – When there is a boil in the gravy, add kasoori methi in it and mix it well.

STEP 11 – Here we have to add boiled eggs in the gravy

and cover it and cook the gravy for about 4-5 minutes. Egg curry is ready.

STEP 12 – Switch off the flame and garnish it chopped coriander and serve hot.

Serve dhaba style Punjabi egg curry with naan, tandoori roti, chapatti or rice.