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Egg Curry Dhaba Style Gravy
Egg Curry Dhaba Style Gravy

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We hope you got benefit from reading it, now let’s go back to egg curry dhaba style gravy recipe. You can cook egg curry dhaba style gravy using 19 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Egg Curry Dhaba Style Gravy:
  1. You need Boiled Eggs
  2. Use Finely chopped onions
  3. You need Tomato puree
  4. Use Vegetable oil
  5. Provide Ginger and garlic paste
  6. You need Chopped coriander leaves
  7. Get Spices
  8. Provide cardamoms 2, cloves 4, cinnamon 1 pc, bay leaf 1
  9. Prepare Chilli powder
  10. Use Turmeric powder
  11. Prepare Coriander powder
  12. Take Cumin powder
  13. Use Garam masala
  14. Prepare Kitchen king masala
  15. Use Chaat masala
  16. Get Ghee
  17. Take Salt
  18. Use Besan
  19. You need Hot water for the gravy
Steps to make Egg Curry Dhaba Style Gravy:
  1. Heat a pan/ kadai. Add half of the oil. When it heats, add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, little salt and 1/2 teaspoon garam masala. Stir well. Add the eggs and coat them with masala for 1 minute. Turn off heat and remove the eggs, oil and masala into a bowl.
  2. Heat the pan again, add rest of the oil. When it heats, add whole spices and fry for 1 minute. Add onions and saute well till they are cooked. Add a little water to allow softening. Then add ginger garlic paste and saute well.
  3. Then add all the other remaining spices except the masala powders. Add a tablespoon hot water and keep mixing till all are combined.
  4. Now add the tomato puree and keep stirring. Add the masala powders, 1/4 cup water, cover and cook till oil separates on top.
  5. Now add the besan mixed with 2 teaspoons of water mixed into a paste to the gravy and mix well. Adjust salt and spices. Also add half the coriander leaves Add the eggs along with oil and masala. Adjust water if gravy thickens. Mix gently and cook for further 5 minutes till all the flavours are combined. Lastly, add ghee on top for extra flavour.
  6. Remove in a serving dish, garnish with coriander and serve with paratha, rice or biryani.

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