Dhaba Style Egg Curry

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

6 Eggs

subheading: FOR ROASTING EGG:

1 tablespoon Oil

¼ teaspoon Salt

¼ teaspoon Turmeric Powder

¼ teaspoon Chilli Powder

subheading: FOR GRAVY:

1 tablespoon Oil

1 tablespoon Butter

2 medium Onion (Finely Chopped about 1 cup)

1 tablespoon Ginger Garlic Paste

½ cup Finely chopped Tomatoes

1 tablespoon Coriander Powder

1 teaspoon Cumin Powder

½ teaspoon Red Chilli Powder

½ teaspoon Kashmiri Red Chilli (Substitute by Paprika)

½ teaspoon Turmeric powder

1 green Chilli chopped (optional)

½ teaspoon Garma Masala

1 tablespoon Kasuri Methi (dried fenugreek leaves)

1.5 cup Water

salt to taste

Directions at theflavoursofkitchen.com

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