About the Recipe
Dhaba Egg curry is rich, spicy onion tomato gravy with smoky flavor.Perfect boiled eggs are simmered in a robust masala curry. These are perfect with some rice or paratha and fresh salad on the side.
1 tablespoon Oil & 1 tablespoon Butter
3-4 Dry Red Chilli
2 medium Onion (Finely Chopped about 1 cup)
1 tablespoon Ginger Garlic Paste
2 medium chopped Tomatoes
1 green Chilli chopped (optional)
3 teaspoon SPICEBAY® Dhaba Egg Curry Masala
2 teaspoon SPICEBAY® Red chilli powder Mild
1.5 cup Water and Salt to taste
In a pan with water place eggs and let it come to a boil. Cook eggs 6-7 minutes. Transfer eggs to cold water. When it is comfortable to handle, peel and cut each eggs into half.
Add 1 Tbsp of oil and butter. When hot add dry red chili and saute for 30 seconds until smokey.
Add chopped onion, saute for 3-4 minutes till its brown.
Add ginger-garlic paste. Saute for a minute,keep stirring in between.
When there is no raw smell of ginger garlic, lower heat. Add SPICEBAY® Dhaba Egg Curry Masala, SPICEBAY® Red chilli powder Mild. Saute for 30 seconds. Sprinkle little water to prevent it from burning.
Add chopped tomatoes. Cook until tomato is soft and mushy.
Add chopped green chilli. Mix well.
When you see oil separating from the mixture, it is time to add water.
Season with salt, add eggs to the pan. Mix everything and cook for another 2-3 minutes. Garnish with fresh coriander leaves.