Egg Masala Dhaba Style Recipe
Egg Masala Dhaba Style Recipe is a mouthwatering dinner recipe that can be enjoyed with both rice and roti. It is one of the easiest egg curry recipes you'll ever make.
Equipment
- skillet
Ingredients
For Frying Eggs and Potatoes
- 3 Large Boiled Eggs
- 3 Large Boiled Potatoes peeled, and cut in half
- 2 Tbsp Vegetable Oil
- 1 Teaspoon Red Chili Powder or Lal Mirch Powder
For Making Egg Masala Curry
- 2 Tbsp Vegetable Oil
- 100 gm Butter
- 1 large Bay Leaf or Tej Patta
- 2-3` Pieces Dried Red Chili or Sukhi Lal Mirch
- ½ Teaspoon Cumin Seeds or Jeera
- 1 stick Cinnamon (Broken) or Dalchini
- ¼ Teaspoon Black Peppercorns or Golki
- 1 medium-sized Onion made into a paste
- 2 Tablespoon Ginger Garlic Paste
- ½ Teaspoon Turmeric Powder or Haldi Powder
- 1 Teaspoon Red Chili Powder or Lal Mirch Powder
- ½ Teaspoon Ground Cumin or Jeera Powder
- 1 Teaspoon Ground Coriander or Dhaniya Powder
- ½ Teaspoon Garam Masala
- ½ Teaspoon Black pepper or Kali Mirch Powder
- Salt as per taste
- 2 medium-sized Tomatoes Made into a paste
- 2 Tablespoon Tomato Ketchup
- ½ Teaspoon Sugar
- water to make the gravy (As Per Requirement)
- Freshly Chopped Coriander, Ginger Juliennes, and Butter for Garnish
Instructions
- First, take your boiled eggs and boiled potatoes in a bowl. Poke holes in them using a toothpick or a knife. Heat some oil in a pan. As the oil turns hot add a pinch of Lal Mirch Powder (Red Chili Powder). Now add your boiled potatoes and eggs to the pan. Keep the heat on low and cover cook until they get fried evenly on both sides. Stir occasionally. This process takes about 5-6 minutes. Once they are done, take them out and keep them aside.
- In the same pan add some more oil and butter. As the butter melts add bay leaf (Tej patta), Sukhi Lal Mirch (Dried Red Chilies) broken in half, Jeera (Cumin Seeds), Black Peppercorns (Golki), and Dalchini (Cinnamon Stick). One cumin splatters, add onion paste along with ginger garlic paste. Stir well and cover cook on low heat until the onion gets translucent. Stir occasionally and do not let it stick to the bottom of the pan.
- Add Haldi Powder (Turmeric Powder), Coriander Powder (Dhaniya Powder), Lal Mirch Powder (Red Chili Powder), and Cumin Powder (Jeera Powder). Season with Salt and Black pepper (Kali Mirch Powder). Stir well. Cover cook on low heat stirring occasionally until the spices release their oil. This process takes about 3-4 minutes.
- Now add tomato puree and tomato ketchup. Add some sugar. Stir well and cover cook on low flame until the raw smell of tomato goes away.
- Finally, add fried eggs and potatoes. Stir well to coat the gravy on eggs and potatoes. Add some water and stir well. Cover Cook and Let it come to a quick boil. And then take it off the heat. Garnish with freshly chopped coriander, ginger juliennes, and butter. Enjoy with roti or rice.
