Dhaba-Style Egg Masala 15 Steps
First, prep all your ingredients and start with boiling your eggs, removing the shell and pricking with a toothpick.
In a pan, heat oil and fry your boiled, pricked eggs for 2-3 minutes on low heat until they start to lightly brown.
Blend tomatoes and set aside and grate or blend your onions and set aside.
Slit your green chilies in half lengthwise and cut the red chilies into two.
In a new dry frying pan, add kasuri methi (dry fenugreek leaves) and roast for about a minute. Take off heat and crush once it has cooled.
Using the pan which you fried your eggs, add your cumin seeds and stir for about 30 seconds then add slit green chilies and the dried red chilies.
Add your grated or blended onion, and fry for 3 minutes on medium heat until is starts to change colour and reduce in volume slightly.
Add the minced ginger and garlic, mix and continue to fry on medium to low heat for another 10 minutes. At this stage, you want your onion, ginger and garlic paste to be light brown.
Next, add the roughly chopped coriander leaves and mix for a minute.
Add all your spices (Kashmiri chili powder, turmeric, garam masala and coriander powder) to this paste, and add a splash of water.
After about 2 minutes, add your blended tomatoes and add 1/2 teaspoon of salt. Continue to cook on low heat for 4-5 minutes until you see the oil start to separate.
Add 1 cup of water, cover and cook on low heat for 8 minutes until oil separates.
Add your fried eggs, mix and cook on low for about 3 minutes. You can adjust the thickness of your sauce by reducing it for longer, uncovered, or by adding a bit more water.
Lastly add the roasted kasuri methi and simmer on low heat for 2 minutes.
Serve with rice, naan or roti.