EGG CURRY RECIPE | DHABA STYLE ANDA MASALA | ANDA CURRY | EGG MASALA | EGG CURRY | @Flavours & Henna

EGG CURRY RECIPE | DHABA STYLE ANDA MASALA | ANDA CURRY | EGG MASALA | EGG CURRY | @Flavours & Henna
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@Flavours & Henna
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ABOUT RECIPE:👇
Dhaba Style Egg Curry is a flavorful and aromatic dish that brings the authentic taste of Indian roadside eateries (dhabas) straight to your kitchen. This curry features boiled eggs that are lightly fried and then simmered in a rich, spicy tomato-onion gravy. The combination of whole spices like cardamom, shahi zeera, and cinnamon sticks adds a depth of flavor, while kasuri methi (dried fenugreek leaves) and fresh coriander leaves enhance its aroma. This dish is perfect for a comforting meal with naan, roti, or rice.
Dhaba Style Egg Curry is a quintessential Indian dish that embodies the rustic and robust flavors of roadside eateries, known as "dhabas." This dish is a perfect blend of simplicity and rich taste, making it a favorite comfort food across the country. The curry features hard-boiled eggs that are first fried to a golden perfection, enhancing their texture and flavor. These eggs are then simmered in a deeply flavorful gravy made from a blend of onions, tomatoes, and a medley of aromatic spices.
What sets this egg curry apart is the use of whole spices like cardamom, shahi zeera, and cinnamon sticks, which infuse the dish with a distinctive aroma and taste.
It's a versatile dish that can be enjoyed for lunch, dinner, or even as a special weekend treat.
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INGREDIENTS:👇
4 to 5 eggs
4 tomatoes
2 onions
Oil for frying eggs
Oil for curry
4 to 5 cardamom pods
1 tsp shahi zeera (caraway seeds)
2 cinnamon sticks
1 tbsp salt
1 tbsp red chili powder
1 tbsp coriander powder
1/2 tbsp cumin (zeera) powder
1 tbsp curry powder
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
Coriander leaves for garnish
Kasuri methi (dried fenugreek leaves)
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INSTRUCTIONS:👇
1. Boil the Eggs:
Boil 4 to 5 eggs until hard-boiled. Once done, peel them and set aside.
2. Fry the Eggs:
Heat 5 to 6 tbs oil in a pan and lightly fry the boiled eggs until they turn golden brown. add 1/2 tea spoon salt, 1/4 ts turmeric,mix it well, Remove and set aside.
3. Prepare the Paste:
In the same pan, heat oil and add chopped onions. Fry until they are golden brown until the raw smell disappears. Then, add chopped tomatoes, add 1/4 ts salt and cook until they turn soft and mushy. Blend this mixture into a smooth paste.
4. Cook the Curry:
In a seperate pan, heat a little more oil (6-8 tbs oil) and add cardamom pods, shahi zeera, and cinnamon sticks. Saute until fragrant. Add the prepared onion-tomato paste and cook for a few minutes.
5. Spice it Up:
Add 1/2 tbs salt,1 tbs red chili powder, 1 tbs coriander powder, 1/2 tbs cumin powder, 1 ts curry powder, and 1/2 ts turmeric powder to the paste. Cook the mixture until the oil starts to separate from the masala.
6. Simmer the Eggs:
Add the fried eggs to the curry and mix well, allowing the eggs to absorb the flavors of the masala. Simmer for a few minutes.
7. Finish and Garnish:
Sprinkle kasuri methi and garnish with fresh coriander leaves. Serve hot with roti, naan, or rice.
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