Name: Punjabi Dhaba style egg curry recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 30 min
Cook time: 19 min
Total time: 49 min
Yield: 3
Ingredients: 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 .

Ingredients Serving: 3

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 .

Instructions

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

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