Ingredients: Whole Eggs - hard boiled, tablespoon Ghee, teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, teaspoon Asafoetida (hing), Cloves (Laung), Bay leaf (tej patta), Black cardamom (Badi Elaichi), Cardamom (Elaichi) Pods/Seeds, Dry Red Chillies, inch Ginger - finely chopped, cloves Garlic - finely chopped, Onion - finely chopped, cup Homemade tomato puree, tablespoons Curd (Dahi / Yogurt), teaspoon Kashmiri Red Chilli Powder, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), - as needed, - as needed, (Dhania) Leaves - few sprigs, Eggetarian diet
Instructions: To begin making the Dhaba Style Egg Curry, prep all the ingredients and keep them ready.Boil the eggs and keep them ready as well.Place the mode of the pressure cooker into the saute mode.Heat ghee into the electric pressure cooker; add cumin seeds, mustard seeds, hing, bay leaf, red chilli, black cardamom, green cardamom, cloves until you can smell the aromas coming through.Add the finely chopped onion, ginger, garlic and cook them till they turn soft and translucent. After a minute, add all the dry masalas including kashmiri red chilli powder, turmeric powder, coriander powder and the required salt. Let it cook for about 3 to 4 minutes.Next, add the tomato puree and cook for about 5 to 6 minutes. After 5 to 6 minutes, add the curd and the required water.Mix properly, cover the electric pressure cooker.Set the mode to gravy mode and allow the pressure cooker to do cook until turns itself on to the keep warm mode.Once done, stir in the coriander leaves, check the salt and adjust according to taste.Once done, transfer the Dhaba Egg Curry into a serving bowl and serve hot.Dhaba Style Egg Curry is usually served on the road side dhabas in North Indian with Bajra Ki Roti or Makki Ki Roti