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.
Ingredients
6 Eggs
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
Preparation
Step 1
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.
Step 2
Add 1 Tbsp of oil and butter. When hot add dry red chili and saute for 30 seconds until smokey.
Step 3
Add chopped onion, saute for 3-4 minutes till its brown.
Step 4
Add ginger-garlic paste. Saute for a minute,keep stirring in between.
Step 5
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.
Step 6
Add chopped tomatoes. Cook until tomato is soft and mushy.
Step 7
Add chopped green chilli. Mix well.
Step 8
When you see oil separating from the mixture, it is time to add water.
Step 9
Season with salt, add eggs to the pan. Mix everything and cook for another 2-3 minutes. Garnish with fresh coriander leaves.