Ingredients:

• Fried eggs:
• Ghee 1 tbsp
• Boiled eggs 8 nos.
• Kashmiri red chilli powder a pinch
• Haldi powder a pinch
• Salt to taste

For curry:

• Ghee 2 tbsp + oil 1 tbsp
• Jeera 1 tsp
• Dalchini 1 inch
• Green cardamom 2-3 pods
• Black cardamom 1 no.
• Tej patta 1 no.
• Onions 5 medium size / 400 gm (chopped)
• Ginger garlic chilli ½ cup (roughly chopped)
• Turmeric powder ½ tsp
• Spicy red chilli powder 2 tsp
• Kashmiri red chilli powder 1 tbsp
• Coriander powder 2 tbsp
• Jeera powder 1 tsp
• Tomatoes 4 medium size (chopped)
• Salt to taste
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Ginger 1 inch (julienned)
• Green chillies 2-3 nos. (slit)
• Fresh coriander a small handful

Method:

Set a pan on medium heat, add ghee, boiled eggs, red chilli powder, haldi & salt, stir & shallow fry the eggs for couple of minutes.` keep the shallow fried eggs aside to be used later.

For curry, set a wok on medium heat, add ghee & the whole spices, stir & further add chopped onions, stir and cook until the onions turn golden brown in colour.

Add the roughly chopped ginger garlic chilli, stir & cook for 3-4 minutes on medium flame.

Further lower the flame and add the powdered spices, mix well & add some hot water to avoid the spices from burning.

Increase the flame to medium heat, stir & cook until the ghee is released.

Now, add the tomatoes & salt, stir & cook well for at least 8-10 minutes or until the tomatoes has mixed well with the masala.

Add some hot water, stir & cook on medium heat for 2-3 minutes.

Now, add the shallow fried eggs, stir & cook on high flame for 5-6 minutes.

Now add ginger, green chillies, kasuri methi, garam masala & freshly chopped coriander leaves, stir well.

You can adjust the consistency of the gravy by adding hot water as required, your dhaba style egg curry is ready, serve hot with some tandoori roti or any Indian bread of your choice.