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Dhaba Style Egg Curry Recipe

Submitted by: Rose Mary | Date Added: 23 Jul 2014
Listed in: Chicken and Poultry
Ingredients Boiled Eggs - 5
Onions - 2
Tomatoes - 3
Bay leaves - 3
Cinnamon - 1 inch piece
Cloves - 5
Black Cardamom - 2
Black Peppercorns - 5
Ginger paste - 1 Tsp
Garlic paste - 1 Tsp
Turmeric powder - 1/2 Tsp
Coriander powder - 1 Tbsp
Chilli powder - 3 Tsp (or more depending on how hot you like your dish)
Coriander leaves - a bunch
Oil - 4 Tbsp
Water - 1/2 cup
Cooking InstructionsPeel and quarter the onions. Make into a puree (fine paste) in a blender. Keep aside. Quarter the tomatoes. Make into puree and keep aside. Heat the oil in a pan. Add the bay leaves, peppercorns, cinnamon, cloves and black cardamom. Saute for few minutes and add the onion paste. Fry the onion paste in medium heat until it starts to turn a little brownish. Add the ginger paste and garlic paste and saute for few more minutes. Add the turmeric powder and coriander powder and saute for about 3 minutes. Add the chilli powder and saute until the oil starts to separate. Add the tomato puree, salt and water. Make slits on the boiled eggs and add them to the gravy. Bring to boil and reduce the heat. Simmer for 5minutes. Garnish with coriander leaves and serve hot with chappathi or naan.
Photos (Click to enlarge) :
Dhaba Style Egg Curry
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