Egg Curry–Dhabha Style

Ingredients (Serves 4):

Eggs                                --  4
Onions                           --  1 cup, finely chopped or 1 medium size
Ginger Garlic paste  --  1 tbsp
Turmeric powder     -- ½ tsp
Coriander                     --  2 tsp
Cumin powder            --  1 tsp
Black pepper powder --  ¼ tsp
Green chilly                 --  2
Bay leaf                          --  2
Cinnamon stick          --  1 inch stick
Cardamom                   --  1
Cumin seeds                --  1 tsp
Kashmiri chilly powder --  1 tsp + 1 tsp
Amchur powder        --  1 tsp
Garam masala             --  ½ tsp
Oil                                    --  2-3 tbsp
Salt                                  -- As required

Preparation:

Boil the eggs until done, peel and then prick the boiled eggs with toothpick.

In a medium pan heat oil. Add the eggs and fry until it has a light golden layer. Drain and keep aside.

Into the same pan, add the bay leaf, cinnamon stick, cardamom and cumin seeds. Saute until they are done sizzling.
Now add 1 tsp of chilly powder. Saute for few seconds until it is dark, make sure it doesn't burn.

Now add the finely chopped onions and ginger garlic paste. Add salt and saute until the onion turns brown.

When oil start separating from the onions, add turmeric powder, remaining chilly powder, coriander powder and cumin powder and combine.Add ¼ cup of water to prevent the masala from burning, if required. Saute until the masala is dry. Now add black pepper and slit green chilly, and give a nice mix.

Add the fried egg and 1 cup of water(preferably hot) and mix well. Let it come to a boil and simmer for few minutes, until the required gravy consistency is reached.

Add garam masala and amchur powder. Switch off the flame and keep the lid on for few minutes.

Serve hot with rice / roti.

Recipe Courtesy: Dhabha Egg Curry