Recipe : Egg Curry {North Indian Dhaba Style}

Ruelha

Today, I’m going to show you how to make egg curry. There are innumerable ways to make this dish. You can make it with a ground coconut paste base, with yoghurt or cream or even coconut milk. So the variant I’ll teach you today is a Northern one which will be thicker and creamy that goes really well with any unleavened Indian flatbread.

Ingredients:

  • 6 eggs
  • 2 tbsp. ghee/clarified butter or cooking oil
  • 1 cardamom
  • 1 medium onion, finely chopped
  • 7-9 cloves of garlic, smashed using a mortar and pestle
  • 3/4 tsp garam masala powder
  • 1 tsp dhania/coriander powder
  • 1/4 tsp. haldi/turmeric powder
  • 1tsp kashmiri chili/mild red chili powder
  • 4-5 tomatoes, pureed
  • 1.5 tbsp. cashew nut paste or besan
  • 1.5 tsp. kasuri methi, crushed
  • 1-2 tbsp. fresh cream
  • salt to taste
Boil the eggs and keep aside. Clean and peel discarding the shells once cool enough to handle.
Yes, I love cooking in my clay pot. Whoever sees this in my kitchen has multiple questions about time travel and the village I hail from 😉 If you could stop concentrating on my clay pot, heat a kadhai/pan and add some ghee/cooking oil.
Drop in your elaichi/cardamom
Add the chopped onions.
followed by the crushed garlic.
Then add the spice powders followed by the tomato puree.
Add your cashew paste and fry well. The masala will thicken.
Once cooked, add water to adjust the consistency. Then add the kasuri methi leaves crushing them with your fingertips.
Add the boiled eggs.
And some cream. If you prefer it heavy, use more. If you are afraid it may clog your arteries, you can omit this step altogether.
I added some dhungar {charcoal smoke with a clove} at the end for that typical dhaba taste and served it with chapatis.
and a side of carrot-capsicum sabzi.

I have a huge backlog piled up. I apologize to my cyber family and regular readers since I haven’t been able to reply and communicate with you for long now. I will take a while, but I hope to get down to that somewhere sown the line for sure. I’ve been very busy off late and am posting things that are almost half done from my drafts instead. Please do bear with me a little longer. Thank you for your kindness and understanding.

I hope you enjoy cooking and eating/serving this dish.

-RUELHA 
www.ruelha.com 
© Copyright Protected. All Rights Reserved.

26 Comments

  2. SMiLes Dear Rue Your
    Pot Looks MesoAmerican
    Too And Currently We Are Having Tropical
    Smoothies With Yoga That Doesn’t Hurt hehe
    True though
    Spelling

    of Yoghurt

    Is No Different

    Than Yogurt Where i am From hAha

    Except in This Case it Tastes All

    Tropical Like Where You Are From

    In The Equator Temperates of India too

    About 11 to 13 Degrees Higher Above ‘The Line’..:)

    Liked by 2 people

    Reply

  3. RUE–YOU ARE AMAING! OF COURSE WE WILL BE PATIENT WITH YOU, RUE YOI’RE A GOOD EGG—YOU CURRY FAVOR EASILY! AND WE LOVE YOU DEEPLY FOR IT!!!! RUELHA IS A DELICATE TIRAMISU IN HER OWN RIGHT ❤ –HER CYBER DAD ❤ J,D,

    Liked by 2 people

    Reply

      1. I WONDER WHY YOU ARE SO PATIENT WITH ME, ALL MY MIXED MESSAGES AND ALL. AS I’VE LEARNED, I HAVEN’T EXACTLY BEEN RIGHTEOUS OR HONEST WITH YOU ALWAYS. WHY BOTHER WITH ME? JD–JONATHAN

        Like

        Reply

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