TasteToronto | Dhaba-Style Egg Masala

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Dhaba-Style Egg Masala

Easy

Dhaba-Style Egg Masala

Nadia Boachie

Nadia Boachie

Instagram
Dhaba-Style Egg Masala

Method

Dhaba-Style Egg Masala 15 Steps

  • Step 1

    First, prep all your ingredients and start with boiling your eggs, removing the shell and pricking with a toothpick.

  • Step 2

    In a pan, heat oil and fry your boiled, pricked eggs for 2-3 minutes on low heat until they start to lightly brown.

  • Step 3

    Blend tomatoes and set aside and grate or blend your onions and set aside.

  • Step 4

    Slit your green chilies in half lengthwise and cut the red chilies into two.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    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.

  • Step 9

    Next, add the roughly chopped coriander leaves and mix for a minute.

  • Step 10

    Add all your spices (Kashmiri chili powder, turmeric, garam masala and coriander powder) to this paste, and add a splash of water.

  • Step 11

    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.

  • Step 12

    Add 1 cup of water, cover and cook on low heat for 8 minutes until oil separates.

  • Step 13

    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.

  • Step 14

    Lastly add the roasted kasuri methi and simmer on low heat for 2 minutes.

  • Step 15

    Serve with rice, naan or roti.

Tags:

Best Egg Masala Recipes

Shaba-Style Egg Masala

Egg Masala

Easy

Dhaba-Style Egg Masala

Nadia Boachie

Nadia Boachie

Instagram
Dhaba-Style Egg Masala

Yields:

Serves 3

Prep Time:

0 hours 10 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

Indian

Main Dishes

Ingredients

Dhaba-Style Egg Masala

  • 6 boiled eggs

  • 3/4 teaspoon cumin seeds

  • 3 dried red chilies

  • 3 green chilies, slit

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon Kashmiri chili powder

  • 1 1/2 teaspoons coriander powder

  • 1/2 teaspoon garam masala

  • 2 medium (120 grams) onions, grated

  • 1 teaspoon garlic, minced

  • 1/2 teaspoon ginger, minced

  • 4 tablespoons cilantro leaves, roughly chopped

  • 1 tablespoon kasuri methi (dry fenugreek leaves)

  • 3 tablespoons neutral oil

  • Salt, to taste

  • 1 cup water

  • 2 tomatoes (120 grams), blended

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Method

Dhaba-Style Egg Masala 15 Steps

  • Step 1

    First, prep all your ingredients and start with boiling your eggs, removing the shell and pricking with a toothpick.

  • Step 2

    In a pan, heat oil and fry your boiled, pricked eggs for 2-3 minutes on low heat until they start to lightly brown.

  • Step 3

    Blend tomatoes and set aside and grate or blend your onions and set aside.

  • Step 4

    Slit your green chilies in half lengthwise and cut the red chilies into two.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    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.

  • Step 9

    Next, add the roughly chopped coriander leaves and mix for a minute.

  • Step 10

    Add all your spices (Kashmiri chili powder, turmeric, garam masala and coriander powder) to this paste, and add a splash of water.

  • Step 11

    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.

  • Step 12

    Add 1 cup of water, cover and cook on low heat for 8 minutes until oil separates.

  • Step 13

    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.

  • Step 14

    Lastly add the roasted kasuri methi and simmer on low heat for 2 minutes.

  • Step 15

    Serve with rice, naan or roti.

Tags:

Best Egg Masala Recipes

Shaba-Style Egg Masala

Egg Masala