6+ Dhaba Style Egg Curry For You
Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Dhaba Style Egg Curry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Dhaba Style Egg Curry is one of the most well liked of current trending meals on earth. It's appreciated by millions daily. It is easy, it's fast, it tastes delicious. Dhaba Style Egg Curry is something which I've loved my entire life. They're fine and they look fantastic.
Many things affect the quality of taste from Dhaba Style Egg Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dhaba Style Egg Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Dhaba Style Egg Curry is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
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Just in addition, the time it takes to cook Dhaba Style Egg Curry estimated approx 30 minutes.
To begin with this recipe, we must prepare a few components. You can have Dhaba Style Egg Curry using 16 ingredients and 12 steps. Here is how you cook it.
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Ingredients and spices that need to be Prepare to make Dhaba Style Egg Curry:
- 5 Eggs, boiled
- 1 Tomato, finely chopped
- 1 Onion, finely chopped
- 1 tsp Garlic and ginger paste
- 1/4 cup Curd
- 1 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 1 tsp Garam masala powder
- 2 tbsp Butter
- 1 tbsp Oil
- 1 Bay leaf
- 1 Clove
- 1 Dry Red Chili
- 1 tsp Kasoori Methi
- 1 tbsp Coriander leaves, finely chopped
- Salt to taste
Instructions to make to make Dhaba Style Egg Curry
- Toss peeled boiled eggs in salt, turmeric, and chili powder.
- Heat oil in a pan. When the oil is hot, add eggs to the pan and toss in medium-hot until you see small brown blisters.
- Heat butter in a skillet, add dry red chili, clove and bay leaf, saute for 30 seconds until smokey.
- Add chopped onion, saute for 3-4 minutes till onion will soften and start to brown.
- Add ginger-garlic paste and saute for a minute, stirring in between.
- When there is no raw smell of ginger garlic, lower heat and add chopped tomato, sauté for 2 minutes.
- Mix turmeric and chilli powder in curd.
- Add this curd mixture in gravy and mix well.
- Add garam masala powder, salt and 1/2 cup water, cook for 2 more minutes.
- Add boiled and fried eggs, cover and cook for 2 minutes.
- Now add kasoori methi and coriander leaves, switch off the heat.
- Serve hot dhaba style egg curry with plain boiled rice.
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