Dhaba Style Punjabi Egg Curry.
Food preparation Dhaba Style Punjabi Egg Curry is a fun point, furthermore it becomes more unique value if you prepare it on your own. By using the following 24 components, you can start cooking 14 steps. observe the complying with area for you to begin cooking right away.
Ingredients for Dhaba Style Punjabi Egg Curry
- Prepare of For Seasoning Eggs.
- Require 2 tbsp for Oil.
- Need 1 tsp for Kashmiri Red Chilli Powder.
- You need 1/4 tsp for Turmeric Powder.
- You need 1/4 tsp – Salt.
- Prepare for For Curry.
- Need 6 of Eggs (Boiled).
- Require 2-3 tbsp – Oil.
- It’s 2 of large Onions.
- Need 2 – large Tomatoes.
- Provide 4-5 Green Chillies.
- Need 6 – Garlic cloves.
- Give 1 1/2 inch Ginger Piece.
- Give 2 Cloves.
- Give 1 of Bay Leaf.
- It’s 1 of Cardamom.
- Provide 2 tsp for Kashmiri Red Chilli Powder.
- You need 1 tbsp Coriander Powder.
- It’s 1 tsp for Roasted Cumin Powder.
- It’s to taste Salt.
- Require 1 tsp Kasuri Methi (Dried Fenugreek Leaves).
- Require 1/2 tsp Garam Masala.
- Provide to taste of Water.
- Give 2 tbsp of Fresh Coriander Leaves for Garnish.
Dhaba Style Punjabi Egg Curry steps
- Chop the onions and add them in to a blender and blend into a fine paste and set aside..
- Add ginger, garlic and green chillies into a blender and blend into a smooth paste and set aside..
- Chop the tomatoes and add it into a blender and puree it and set aside..
- Boil the eggs. Deshell them. Make slits all around each egg. Season the eggs with salt, turmeric powder and kashmiri red chilli powder..
- Heat 2 tbsp oil in a pan and gently fry the eggs until it starts turning brown on all sides. Remove from the pan and set aside..
- In the same pan, add the remaining oil. When hot, add cloves, bay leaf and cardamom and saute it..
- Add ginger-garlic-green chilli paste and saute till the raw smell leaves..
- Add onion paste and saute till it starts browning..
- Add the tomato puree and cook till the oil separates from the sides of the pan..
- Add the masala powders ie. kashmiri red chilli powder, coriander powder and roasted cumin powder. Stir well and cook for about 3 minutes..
- Add a cup of water and let it come to a boil. Cover and continue to boil for another 15 minutes. If the water evaporates completely, add more water accordingly..
- Add the fried eggs and cover and cook for another 10 minutes on low flame..
- Add crushed kasuri methi and garam masala powder to the curry. Stir well. Cook for 3 to 4 minutes and turn off the flame..
- Garnish with green chillies and coriander leaves and serve it with rice, roti, parathas etc..
