Egg Curry Dhaba Style

Ingredients

• Boiled egg - 3 (peeled)
• Onion - 3 medium (grind to paste)
• Tomato - 4 (boiled and pureed)
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Cinnamon stick - 2 (small)
• Cardamom - 3
• Cloves - 3
• Oil - as needed 
• Kashmiri chilly powder - 3 tsp
• Coriander powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Coriander leaves - few (finely chopped)
• Salt - to taste
• Amchoor powder - 1/2 tsp
• Green chilly - 2 (finely chopped)
• Fennel seeds - 1/4 tsp
• Water - 1 cup

Method

Take a deep bottom frying pan and pour oil into it. Make slits in the boiled eggs and fry it until it turns golden brown. Remove from the oil and keep it aside. Heat a deep bottom sauce pan and all 2 tbsp oil. Put whole spices like cinnamon sticks, cardamom, cloves and fennel seeds into it and fry for a few seconds. Now add onion paste to it and fry until the onions are well cooked and the raw smell disappears. Add the finely chopped green chilly to it and combine well. Now add ginger garlic paste and stir and saute it for one minute. Add kashmiri chilly powder, turmeric powder, coriander powder and salt and then combine it well. Then add the tomato puree to it and mix well. Add 1 cup water to it and allow it to boil. Once the gravy reaches thick consistency, add the boiled eggs to it. Add garam masala powder and amchoor powder and stir it for a minute. Adjust salt at this level. Turn off the flame and garnish it with coriander leaves and serve it hot.