Punjabi Dhaba style egg curry | How to make Punjabi Dhaba style egg curry

By Swathi Joshnaa Sathish  |  22nd Apr 2018  |  
5 from 1 review Rate It!
  • Punjabi Dhaba style egg curry, How to make Punjabi Dhaba style egg curry
Punjabi Dhaba style egg curryby Swathi Joshnaa Sathish
  • Prep Time

    30

    mins
  • Cook Time

    19

    mins
  • Serves

    3

    People

0

1

About Punjabi Dhaba style egg curry Recipe

An authentic Dhaba style egg curry from Punjab .

Punjabi Dhaba style egg curry

Ingredients to make Punjabi Dhaba style egg curry

  • Hard boiled eggs 4
  • onion big sized finely chopped 2
  • ginger garlic paste 3/4 teaspoon
  • Ripe tomatoes big sized finely grated to purée 3
  • turmeric powder 1 teaspoon
  • Kashmiri chilli powder 3 teaspoons
  • coriander powder 2 teaspoons
  • Garam masala powder 1 teaspoon
  • cinnamon sticks 2
  • cloves 3
  • Green cardamom 3
  • Green chillies 3
  • coriander leaves 4 tablespoons
  • salt
  • oil 4 tablespoons
  • For frying eggs :
  • oil 2 tablespoons
  • turmeric powder 1/4 teaspoon
  • Kashmiri chilli powder 1 tablespoon
  • salt to taste .

How to make Punjabi Dhaba style egg curry

  1. In a pan , heat 2 tablespoons oil . Fry turmeric powder , Kashmiri chilli powder, salt in oil .
  2. Add eggs which are poked to take masala in better . Fry the eggs for 3 minutes . Keep it aside .
  3. In a wok , heat oil .
  4. Add whole Garam Masala ingredients listed .
  5. Add green chillies . Fry .
  6. Add onions . Fry till golden brown in high heat .
  7. Add ginger garlic paste and sauté till raw smell leaves .
  8. Add the dry powders.
  9. Mix in the oil .
  10. Cook for 5 minutes till oil oozes .
  11. Add tomato purée .
  12. Add salt .
  13. Cover and cook till tomatoes combine well with the masala.
  14. Add the roasted eggs and slow cook in low heat by covering the wok for 3 minutes.
  15. Garnish with coriander leaves .
  16. Egg curry is ready .
  17. Serve hot .

Reviews for Punjabi Dhaba style egg curry (1)

Milli Garg6 months ago

Thanks for sharing this recipe.
Reply