Egg Curry Recipe
Ingredients
for Egg Curry
1) 8 boiled eggs (with slits made on top)
2) 1-2 teaspoons oil (for frying eggs)
3) 2-3 pinches salt (for eggs)
4) 2 pinches turmeric powder (for eggs)
5) 1/4 teaspoon red chili powder (for eggs)
For the Base
6) 1 tablespoon oil** (for frying onions)
7) 2 medium-sized onions** (thinly sliced)
8) 2-3 green chilies** (sliced, adjust to taste)
9) 10-12 garlic cloves** (finely chopped)
10) 1/2-inch piece ginger** (finely chopped)
11) 3 medium-sized tomatoes** (sliced roughly)
12) 1 tablespoon salt** (adjust to taste)
Spice Mix
13) 1/2 teaspoon turmeric powder
14) 1.5-2 tablespoons coriander powder
15) 1 teaspoon roasted cumin powder
16) 1 tablespoon Kashmiri red chili powder (or regular red chili powder)
17) 1 tablespoon kasuri methi (dried fenugreek leaves)
For Blending
18) 2-3 tablespoons water (to blend the spices and tomato paste)
For the Final Curry
19) 2-2.5 cups water (for gravy consistency)
20) Fresh coriander leaves (finely chopped, for garnishing)
21) 1/2 teaspoon garam masala
Let’s Start Recipe
Today, we’re making a **Dhaba-style Egg Curry**, a very flavorful and spicy recipe that you can serve with **paratha**, **chapati**, or **rice**. This recipe is perfect for when you need a quick and delicious gravy, and it’s so easy to make! Let’s get started!
Step 1: Preparing the Eggs
We’re using **8 boiled eggs**. Start by making small slits on each egg. This helps when frying them in oil, so they don’t crack. Also, when they cook in the gravy, they will absorb all the flavors. After making the cuts, set them aside.
Step 2: Frying the Eggs
Heat **1-2 teaspoons of oil** in a pan. Once the oil is hot, add the eggs and then sprinkle the following spices:
* **2-3 pinches of salt*** **2 pinches of turmeric powder*** **1/4 teaspoon red chili powder**
These spices will add flavor and color to the eggs. Stir them on **medium to high flame** for **2-3 minutes** until they turn golden and crisp.
Make sure the eggs don’t remain bland inside—let them get a nice crunch! After frying, transfer the eggs to a plate and set them aside.
Step 3: Preparing the Onion and Tomato Base
In the same pan, add **1 tablespoon of oil**. Now add **2 medium-sized onions**, thinly sliced, and **2-3 green chilies** (adjust according to your heat preference). Sauté for **1-1.5 minutes** on medium flame.
Add **10-12 garlic cloves** and **1/2-inch ginger piece** (finely chopped). Cook everything on low to medium heat until the onions turn golden brown. This should take around **4-5 minutes**. Once the onions are golden, add **3 medium-sized tomatoes**, sliced roughly.
Sprinkle **1 tablespoon of salt** (adjust according to your taste), mix well, and let the tomatoes cook. Cover and cook on low flame until the tomatoes soften and break down.
Step 4: Preparing the Spice Mix
While the tomatoes cook, let’s prepare the spice mix. In a bowl, add:
1/2 teaspoon turmeric powder
1.5-2 tablespoons coriander powder
1 teaspoon roasted cumin powder
1 tablespoon Kashmiri red chili powder (you can use regular red chili powder)
*1 tablespoon kasuri methi (dried fenugreek leaves)
Add a little water to this spice mix and stir until you get a smooth paste. This will help the spices to cook better and release their flavors quickly.
Step 5: Blending the Tomato Mixture
After **2-3 minutes**, the tomatoes should be soft. Turn off the flame and let the tomato-onion mixture cool down. Once cooled, transfer everything into a blender. Add about **2-3 tablespoons of water** and blend everything into a fine, smooth paste.
Step 6: Cooking the Masala
Now, heat **2-3 tablespoons of oil** in the pan again. Add the spice paste we just made and cook on **medium flame**. Stir constantly until the rawness of the spices disappears. Add **1-2 tablespoons of water** if needed to keep the masala from burning.
Let this cook for **2-3 minutes** until the oil separates from the masala. Once done, add the tomato-onion-ginger-garlic paste that was blended earlier. Stir well and cook on **high flame** for **2-3 minutes** until it’s nicely roasted. You can add water if needed, but make sure the masala is roasted well.
Step 7: Adding Water and Eggs
Now, add **2-2.5 cups of water** for the gravy. Stir well, and then add the fried eggs into the gravy. Mix everything well so the eggs soak in all the flavors. Cover and cook on **medium flame** for **4-5 minutes**.
Step 8: Final Touches {Serving}
Once the eggs are nicely coated with the gravy, sprinkle some freshly chopped **coriander leaves** and add **1/2 teaspoon garam masala**. Mix it all together and let it cook for another **2-3 minutes** on low flame.
Once done, turn off the flame and serve your **Dhaba-Style Egg Curry** hot with parathas, chapatis, naan, or rice!
Tip
This recipe is perfect for a quick, flavorful, and satisfying meal. It’s great for when you’re short on time and still want a delicious, spicy curry. Try this recipe, and if you like it, don’t forget to **like**, **share**, and **comment** to the post. Also, drop a comment telling us how you liked the recipe!
Thank You….♥️