DHABA SPECIAL EGG CURRY | DHABA STYLE EGG MASALA | EGG MASALA CURRY

fresh coriander leaves

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients while dried parsley is more budget-friendly.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories; bell peppers are milder and less expensive.

Boil the eggs & shell them.

Heat oil in a pan, add turmeric powder and red chili powder, and give a stir.

Add the boiled eggs and stir & fry on low heat for 1-2 mins till golden in colour. Remove and set aside.

Fine chop the onions, ginger, garlic, green chillies & coriander leaves.

Blend red & ripe tomatoes into a paste.

Dry roast the Kasuri methi for 30 secs. Cool and crush it into a coarse powder.

Heat 3 tbsp of oil in a kadhai. Add the cumin seeds & allow it to splutter.

Add the red chillies and give a stir.

Add the chopped onions and fry on medium high to medium low heat for around 8 mins till the onions are light brown in colour. Also add a pinch of salt after adding the onions.

Add in the chopped ginger, garlic & green chilies. Fry for another 2 mins on low heat.

Add the tomato paste, mix well & then add 1 tsp of salt.

Fry/bhunno for around 5-6 mins till the tomato is totally cooked, gravy is like a smooth sauce & oil separates.

Add the chili powder, coriander powder & cumin powder. Fry for another 2-3 mins till the masala is cooked.

Add the besan mixed in water & fry on low heat stirring continuously for 2-3 mins till the besan is cooked.

Add 200 ml water and then add the Kashmiri chili powder, garam masala powder & Kasuri Methi. Mix well & cook for a minute.

Drop in the fried eggs, mix well, cover & cook for around 5 mins.

Garnish with coriander leaves & mix well.

Add a tbsp of butter to finish.

Serve hot with roti or rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens