Punjabi Dhaba Style Egg Curry

Ingredients:

· Eggs - 3

· Oil - 2 tbsp

· Onions - 2

· Tomato - 2

· Bay leaf - 1

· Cloves - 3 to 4

· Cinnamon - 1

· Black pepper - 1 tsp

· Ginger garlic paste- 1 tbsp

· Turmeric powder - ¼ tsp

· Red chilly powder - 1 to 2 tsp

· Coriander powder -2 tsp

· Garam masala powder - 1 tsp

· Lemon juice - few drops

· Salt to taste

· Fresh coriander leaves

Method: Add sliced tomatoes to blender and make it to puree. Keep it aside. Cook the eggs, de-shell it and make fine slits on it. Heat oil in a fry pan, add the cooked eggs and sauté until it turns light golden yellow in color. Heat oil in a fry pan. Add the cooked eggs and sauté until it turns light golden yellow in color. Keep the flame in medium and keep on stirring until the onions are cooked and the raw smell disappears. Add ginger garlic paste and saute for one minute. Add turmeric powder, red chilly powder, coriander powder, salt and combine. Add 1 cup of water and allow to boil. Once the oil oozes out of the masala, add the tomato puree. Mix well. Continue cooking for another 4 to 5 minutes in low medium flame. Once the gravy reaches thick consistency, add the boiled eggs. Add garam masala powder and stir. Taste and adjust salt and seasonings. (Add 2 tsp of yoghurt in this step, if you like to have more creamy gravy) Turn off flame. Squeeze few drops of lemon juice. Serve hot with rotis!

Happy Cooking!

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