DHABA STYLE ANDA CURRY Easy egg curry for beginners

Preparation time:

5–10 minutes

Cooking time: 25–30 minutes

Serve 2-4

DHABA STYLE ANDA CURRY Easy egg curry for beginners

Ingredients for Paste

4 medium tomatoes, roughly chopped; टमाटर
1 inch of ginger (peeled and sliced); अदरक
3 no. Green chilies, less spicy; हरी मिर्च
½ tbsp oil, तेल
1 tbsp tender coriander stems, roughly chopped, धनिया के डंठल
¼ cup curd, beaten, दही
1 tsp. Degi red chili powder, देगी लाल मिर्च पाउडर
2 tsp. coriander powder, धनिया पाउडर
For Ginger Garlic Paste: 2 no.
green chilies, less spicy and broken into half, हरी मिर्च
5-6 garlic cloves, ⅓ inch of ginger (peeled and roughly sliced) अदरक

For Dhaba-style Egg Curry Easy egg curry for beginners

2–3 tbsp. oil, तेल
1 tsp. cumin seeds, जीरा
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
4 medium onions, finely chopped, प्याज
Prepared Paste, तैयार किया हुआ पेस्ट
1 tbsp Prepared Masala, तैयार किया हुआ मसाला
2-3 cups water, पानी
salt to taste, नमक स्वादअनुसार
Sauteed Eggs, तले हुए अंडे
1 medium Tomato, diced, टमाटर
½ small Capsicum, diced, शिमला मिर्च
1 ½ tsp dry fenugreek leaves, कसूरी मेथी
2 tbsp coriander leaves, finely chopped, धनिया पत्ता
1 egg yolk, mashed, अंडे की जर्दी

DHABA STYLE ANDA CURRY, For Masala

1 ½ tbsp coriander seeds, धनिया की बीज

4-5 no. Green cardamom, हरी इलायची

1 tbsp black peppercorns, काली मिर्च के दाने

Salt to taste, नमक स्वादअनुसार

For Sauteing Eggs 1 tbsp. oil, तेल

8–9 no. eggs (hard boiled) उबले हुए अंडे

½ tsp Degi red chilli powder,

देगी लाल मिर्च पाउडर For Garnish

Coriander Sprig, धनिया पत्ता

Process: Paste

In a bowl, add tomatoes, ginger, green chilies, oil, tender coriander stems, curd, degi red chili powder, and coriander powder. Transfer it to a mixer grinder jar and grind it to a smooth paste. Keep it aside for further use. For Ginger Garlic Paste

In a mortar and pestle,

add green chilies, garlic, and ginger, and grind them coarsely. Keep it aside for further use. For Dhaba-style Egg Curry

In a pan, heat oil, add cumin seeds, and let it splutter. Add the prepared ginger garlic paste and onions, and sauté them until golden in color. Add the prepared paste and cook it for a while until thick.

Add the prepared masala and sauté it well. Add water, salt to taste, sauteed eggs, tomato, capsicum, and dry fenugreek leaves, and let it simmer for a while until cooked well. Finish it with some coriander leaves and egg yolk, and rest it aside for a while.

Transfer it to a serving dish and garnish it with a coriander sprig. Serve hot with roti. For Masala

In a bowl, add coriander seeds, green cardamom, black peppercorns, and salt to taste. Transfer it to a mixer grinder jar and grind it to a fine powder. Keep it aside for further use.

For Sautéing Eggs In a pan, heat oil, add boiled eggs, and fry them for a minute. Add the spicy red chili powder and cook it well for 2–3 minutes. Keep it aside for further use.