Dhaba Style Egg Masala Curry
Ingredients
Fried Eggs
ghee
15 g
boiled eggs
8 pcs
Kashmiri red chilli powder
1 pinch
turmeric powder
1 pinch
salt
3 g
Curry
ghee
30 g
oil
15 ml
cumin seeds
2 g
cinnamon stick
3 g
green cardamom pods
3 pcs
black cardamom pod
1 pcs
bay leaf
1 pcs
onions
400 g
ginger
25 g
garlic
25 g
green chillies
30 g
turmeric powder
1.5 g
spicy red chilli powder
4 g
Kashmiri red chilli powder
6 g
coriander powder
10 g
cumin powder
2 g
tomatoes
400 g
salt
6 g
garam masala
3 g
kasuri methi
1 g
ginger julienned
10 g
green chillies
2 pcs
fresh coriander
10 g
Instructions
Shallow fry the boiled eggs
Pan-fry the boiled eggs with ghee and spices until lightly colored.
Temper whole spices and cook onions
Heat ghee and whole spices, then cook onions until golden brown.
Cook ginger-garlic-chilli paste
Add roughly chopped ginger, garlic and green chillies and cook for 3–4 minutes.
Bloom the powdered spices
Lower heat, add all powdered spices and a splash of hot water, then cook until oil separates.
Cook tomatoes into masala
Add chopped tomatoes and salt; cook 8–10 minutes until tomatoes break down completely.
Add water and simmer briefly
Add a little hot water and simmer 2–3 minutes to loosen the gravy.
Add fried eggs and finish cooking
Return shallow-fried eggs to the wok and cook on high heat for 5–6 minutes to coat them in masala.
Finish with aromatics and serve
Stir in julienned ginger, slit green chillies, kasuri methi, garam masala and fresh coriander. Adjust consistency with hot water if needed.
Original recipe
Storage
Store in an airtight container. Add a splash of water when reheating to loosen gravy.
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