A classic comfort dish featuring hard-boiled eggs simmered in a rich, spicy, and tangy tomato-onion gravy. This dhaba-style version brings the authentic flavors of roadside eateries right to your kitchen.
Prep Time⏱ 15m
Cook Time🔥 25m
Calories🥗 290
Servings👥 4
How to Make It
1
1. Sear the Eggs: Make small shallow slits on the boiled eggs. Heat 1 tbsp oil in a pan with a pinch of turmeric and chili powder. Toss the eggs for 2-3 minutes until golden and slightly blistered. Set aside.
2
2. The Tempering: In the same pan (add more oil if needed), add cumin seeds, cinnamon, and cardamoms. Sauté until fragrant.
3
3. Masala Base: Add chopped onions and fry until they are a deep golden brown. Stir in the ginger-garlic paste and sauté for another minute.
4
4. Spice it Up: Add the tomato puree along with red chili powder, turmeric, coriander powder, and salt. Cook until the oil separates from the masala.
5
5. Creamy Texture: Turn the heat to low and add the whisked yogurt. Stir constantly to prevent curdling. Cook until the gravy reaches a smooth consistency.
6
6. Simmer: Add 1 cup of water (or more for desired thickness) and bring to a boil. Slide in the seared eggs and slit green chilies.
7
7. Final Touch: Sprinkle garam masala and crushed kasuri methi. Cover and simmer on low heat for 5 minutes to let the eggs absorb the flavors.
8
8. Serve: Garnish with fresh coriander and serve hot with Zeera Rice or Butter Kulcha.