Dhaba Style Egg Curry

Ingredients:

Oil - 4 tbsp

Kashmiri red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp 

Eggs (boiled) - 8

Large Onions (sliced) - 3

Large Onions (finely chopped) - 2

3 tablespoons oil 

Bay leaf - 1

Cinnamon sticks - 1 inch

Green cardamoms - 2

Black cardamom - 1

Cloves - 2

Black peppercorns - 6

Cumin seeds - 1 tsp

Ginger garlic paste - 1 tbsp

Green chillies (finely chopped) - 2

Coriander powder - 1.5 tbsp

Cumin powder - 1 tsp

Tomatoes (finely chopped or grated) - 2

Salt to taste 

Curd - 3 tbsp

Fresh coriander - 2 tbsp 

Garam Masala powder - 1/2 tsp

Method:

1. Heat 2 tbsp oil in a pan.
2. Now add 1/2 tsp red chilli powder, 1/4 tsp turmeric powder and 1/4 tsp salt.
3. Add the boiled eggs and let them cook for 3-4 minutes or until they get a light golden-brown colour and crispy texture on the top.

4. Take them out in a bowl
5. In the same oil in which we fried the eggs add sliced onions and cook them for 4-5 minutes or until they get a golden-brown colour.
6. Once the onions are cooked transfer them in a grinder and let them cool down 

7. Once cooled, add little water and grind them to make a puree.
8. Now heat 2 tbsp oil in a pan and add all the whole spices and cook them for few seconds.
9. Add finely chopped onions and cook them for 4-5 minutes or until golden brown.
10. Now add ginger garlic paste and cook for another minute.
11. Add finely chopped green chillies and the onion paste we prepared earlier and cook the mixture for 3-4 minutes.
12. Add 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, coriander powder, cumin powder and mix well. Add some water if needed.
13. Now add finely chopped tomatoes and salt. Cook the mixture for 5-6 minutes or until it releases oil from its sides.
14. Switch off the flame and add beaten curd and keep stirring for a minute. 

15. Once done switch on the flame again and add fresh coriander and cook for minute.
16. Now add 2 cups of hot water. Cover it with a lid and cook for 4-5 minutes or until it forms small bubbles on the top.
17. Add the boiled eggs, garam masala
18. Let it simmer on medium heat for another 5 minutes. 

19. The egg curry is ready, serve with roti, paratha, naan or rice.
20. Can be stored in the refrigerator for upto 3 days.