Wednesday, January 2, 2019

Spicy Egg Curry - Dhaba Style

I love spicy food by this time you know that. And I also crave the food my mom used to make back home when we were kids. This is her recipe and probably mine first too whenever I want to cook, I always make this and enjoy and feed my family back then. You can say I learned this dish back in the day when I have no interest in cooking, only in eating.  I have come a long way from that. So sharing my childhood favorite dish which you can have it with naan, chapati, or rice. My favorite way is making this chana dal pulav which once again my mom used to make it with mutton/chicken dishes.
Simply soaked both rice and chana dal for an hour and then saute jeera, onion, bay leaf and then add rice and dal, salt and cook till its done.

Ingredients : 

4 Boiled Eggs - Cut in half
2 Boiled potatoes - cut in cubes
2 tbsp Oil
2 Onions finely chopped
2 big tomatoes finely chopped or 4 big spoonful puree
2 tbsp ginger garlic paste
2 finely chopped green chilies
2 Each cinnamon, green cardamom, cloves, Dry red chilies
1 tbsp Whole Cumin seeds
Salt as per taste
2 Tbsp Kashmiri red chili powder
2 tbsp Cumin coriander powder
1 tsp Garam masala
1 tbsp Turmeric powder
a handful of chopped Cilantro

Method : 

Heat the pan on medium heat and add oil in it.

Add all the whole spices along with cumin seeds.

Add onions and saute until golden brown.

Add Ginger garlic paste and cook for a minute or two.

Add green chilies, all the powder masala, salt, and cook for a minute.

Add tomato puree and cook till all extra water is out and tomatoes are cooked.

Add water and add potatoes in it so it can mix in the gravy.

Cover the pan and cook till 3 to 5 minutes till the extra water is burned and thick gravy is left.

Remove the lid, add garam masala and mix it and gently put the eggs in it. You don't have to break the eggs just let it float on gravy.

Sprinkle cilantro on it and let it go for three minutes.

Shut the gas off and serve warm with pulav , roti or your choice of side.

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