Dhaba Style Egg Masala

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Dhaba Style Egg Masala: A Culinary Journey to the Heart of India

Craving a taste of authentic Indian cuisine? Look no further than Dhaba Style Egg Masala! This robust and flavorful dish captures the essence of roadside eateries (dhabas) across India, offering a rustic yet incredibly satisfying culinary experience. Forget delicate fine dining; this is honest, hearty food made with love and generous portions.

Dhaba Style Egg Masala features boiled eggs simmered in a rich and fragrant tomato-based gravy. Unlike your typical curry, the magic lies in the blend of spices, expertly balanced to deliver a complex flavor profile. Expect a symphony of warming notes from cumin, coriander, and turmeric, punctuated by the fiery kick of chili powder and the aromatic presence of garam masala. The dish often incorporates ginger-garlic paste and finely chopped onions, forming the base of the flavorful masala.

What sets Dhaba Style Egg Masala apart is its simplicity and authenticity. The use of fresh, readily available ingredients, combined with traditional cooking techniques, results in a dish that is both comforting and exciting. It’s the kind of food that warms you from the inside out, leaving you feeling completely satisfied.

Perfect served with fluffy naan bread, steamed rice, or even roti, Dhaba Style Egg Masala is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Its bold flavors and hearty nature make it a favorite among spice enthusiasts and those seeking a truly authentic taste of India. Explore the rich tapestry of Indian flavors with Dhaba Style Egg Masala – a guaranteed crowd-pleaser!

Dhaba Style Egg Masala Ingredients

6 Eggs2-3 tablespoon Oil1 tbsp curry powder1/3 cup fried onion Onion1 tablespoon Ginger Garlic Paste1⁄2 cup Tomatoes purée1/2 tsp mustard seeds2-3 green Chilli choppedsalt to taste1/4 tsp garam masala

Curry Powder

2 tbsp coriander seeds1 tbsp cumin seed1 tbsp fenugreek leaves2 cm Cinnamon stick6 green cardamom pods6 dried Kashmiri chillies1 tsp black peppercorns12 dried curry leaves2 tbsp ground turmeric*Grind everything together and keep it in jar.

Method

In a pan cover eggs with cold water. Let it come to a boil.Cook eggs 6-7 minutes. Transfer eggs to cold water. When it is comfortable to handle, peel. And make 3 slits on the egg.Heat oil in a pan. When the oil is hot, add mustard seeds and 1 tbsp of curry powder add eggs to the pan. Toss in medium-hot until you see small brown blisters.Add ginger garlic paste and chopped green chilis. Saute for 2-3 minutes.When there is no raw smell of ginger garlic. Add chopped purée and roughly crumbed fried onion.Add some water and let it cook on high heatWhen you see oil separating from the mixture, it is ready to go.You can totally evaporate the water and keep the gravy thick or you can leave some water to keep the gravy more soupy. I like it thick.Adjust salt and Garam masalaGarnish with fresh coriander leaves.