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Dhaba Style Punjabi Egg Curry
Dhaba Style Punjabi Egg Curry

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We hope you got insight from reading it, now let’s go back to dhaba style punjabi egg curry recipe. You can have dhaba style punjabi egg curry using 24 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Dhaba Style Punjabi Egg Curry:
  1. Use For Seasoning Eggs
  2. Prepare Oil
  3. Use Kashmiri Red Chilli Powder
  4. Prepare Turmeric Powder
  5. Get Salt
  6. Use For Curry
  7. You need Eggs (Boiled)
  8. Get Oil
  9. Take large Onions
  10. Get large Tomatoes
  11. Provide Green Chillies
  12. Prepare Garlic cloves
  13. Use Ginger Piece
  14. Get Cloves
  15. Provide Bay Leaf
  16. You need Cardamom
  17. You need Kashmiri Red Chilli Powder
  18. Get Coriander Powder
  19. Use Roasted Cumin Powder
  20. Take Salt
  21. Use Kasuri Methi (Dried Fenugreek Leaves)
  22. Prepare Garam Masala
  23. Prepare Water
  24. Provide Fresh Coriander Leaves for Garnish
Instructions to make Dhaba Style Punjabi Egg Curry:
  1. Chop the onions and add them in to a blender and blend into a fine paste and set aside.
  2. Add ginger, garlic and green chillies into a blender and blend into a smooth paste and set aside.
  3. Chop the tomatoes and add it into a blender and puree it and set aside.
  4. Boil the eggs. Deshell them. Make slits all around each egg. Season the eggs with salt, turmeric powder and kashmiri red chilli powder.
  5. 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.
  6. In the same pan, add the remaining oil. When hot, add cloves, bay leaf and cardamom and saute it.
  7. Add ginger-garlic-green chilli paste and saute till the raw smell leaves.
  8. Add onion paste and saute till it starts browning.
  9. Add the tomato puree and cook till the oil separates from the sides of the pan.
  10. Add the masala powders ie. kashmiri red chilli powder, coriander powder and roasted cumin powder. Stir well and cook for about 3 minutes.
  11. 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.
  12. Add the fried eggs and cover and cook for another 10 minutes on low flame.
  13. Add crushed kasuri methi and garam masala powder to the curry. Stir well. Cook for 3 to 4 minutes and turn off the flame.
  14. Garnish with green chillies and coriander leaves and serve it with rice, roti, parathas etc.

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