Weekdays are meant for quick cooking, and egg curry often comes to our rescue. Since we opened Pikturenama Studios, we either work at a client place for a shoot or shoot from our home studio. Lately, most of our work has been from home. Our living room has turned into a very workable studio, where on one side we shoot videos and on another side, we shoot photographs. The living room isn’t livable between props, lights, and stands. Well, returning to egg curry, dhaba-style egg curry is quite a recipe.
Tugga is of that age when he has an opinion on everything. He is 11 and is discovering his new self every day. His food choices have changed drastically over the years. For a boy who used to love macher jhol and bhaat, the staples are no longer his preferred choice of food. Now he fancies different kinds of chicken and egg curries for everyday meals. The same goes for us too, I guess. Between cooking and shooting different kinds of recipe videos for clients, we tend to rediscover age-old recipes.
Who hasn’t eaten an egg curry from a dhaba? But it was during the shoot for Masala Drops, that we realised how good the curry was and it needed to be documented on the blog. It’s quite a rich egg curry but that typical dhaba flavour prevails. It’s the kasuri methi that makes the difference and a whole lot of garlic. Once you have dhaba-style egg curry, you won’t want to go back to regular dimer dalna.
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Dhaba Style Egg Curry
- 6 nos hard-boiled eggs
- 2 nos onions ground to a paste
- 2 nos tomatoes pureed
- 2 nos green chilli
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- ½ tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 2 tbsp chopped coriander leaves
- 2 tsp dried kasuri methi
- 3 tbsp mustard oil
- salt to taste
- Heat oil in a deep pan or kadai over medium heat. Add the egg to the oil and lightly fry them. Take them out of the pan and set aside.
- In the same pan, first, add cumin seeds and then add onion paste, saute for a couple of minutes and add garlic and ginger paste.
- Fry till the raw smell goes off and then add the tomato puree.
- Keep cooking on high heat and then add cumin powder, coriander powder and then red chili powder and turmeric powder. Keep frying the spices and sprinkle water if needed, so that the masalas don’t stick to the bottom of the pan.
- Once the oil separates from the masala, add chopped coriander leaves and chopped green chilies.
- Add 1 cup of water, cover and bring the gravy to a gentle boil.
- Carefully add the hard-boiled eggs to the gravy, making sure they are coated well. Cover the pan and simmer for 5-10 minutes, allowing the eggs to absorb the flavours. Adjust salt.
- Sprinkle kasuri methi over the curry and give it a gentle stir.
- Serve hot with steamed rice, naan, or roti.