Dhaba Style Egg Curry (Tari Wali Anda Curry)

Name: Dhaba Style Egg Curry (Tari Wali Anda Curry)
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 4 servings
Cuisine: Street Food
Ingredients: 6 large Eggs (Hard Boiled & Slit); 3 medium Onions (Finely chopped); 1.5 cups (300 g) Fresh Tomato Puree; 1.5 tbsp Ginger Garlic Paste; 3 tbsp Mustard Oil / Desi Ghee; 1.5 tsp Kashmiri Red Chili Powder; 1.5 tsp each Coriander & Cumin Powder; 1/2 tsp Turmeric Powder; 1 tsp each Garam Masala & Kasuri Methi; 1 tsp Salt

Non-Veg📍Street Food🍽️Lunch & Dinner⏱️25 mins⚡Medium👥Serves 4Curry

Ingredients for Dhaba Style Egg Curry (Tari Wali Anda Curry)

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Eggs (Hard Boiled & Slit)

6 large

Onions (Finely chopped)

3 medium

Fresh Tomato Puree

1.5 cups (300 g)

Ginger Garlic Paste

1.5 tbsp

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Mustard Oil / Desi Ghee

3 tbsp

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Kashmiri Red Chili Powder

1.5 tsp

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Coriander & Cumin Powder

1.5 tsp each

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Turmeric Powder

1/2 tsp

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Garam Masala & Kasuri Methi

1 tsp each

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Salt

1 tsp

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Hard boil 6 eggs, peel, and make 3 shallow slits along the sides. Rub with pinch of turmeric, Kashmiri chili powder, and salt.

Step-by-Step Instructions

Hard boil 6 eggs, peel, and make 3 shallow slits along the sides. Rub with pinch of turmeric, Kashmiri chili powder, and salt.

Heat 2 tbsp mustard oil in a kadai until smoking hot. Fry boiled eggs on medium flame until blistering golden-brown all over; remove and set aside.

In the same fragrant oil, crackle cumin seeds, bay leaf, cloves, and whole black cardamom.

Add finely chopped onions and sauté patiently until deep golden brown. Add fresh ginger-garlic paste and cook 2 minutes.

Add fresh tomato puree, turmeric, coriander powder, cumin powder, red chili powder, and salt. Cook until oil separates from the masala.

Add 1.5 cups warm water to create a rich rustic gravy (tari). Slide in fried eggs, simmer for 6 minutes, finish with garam masala, kasuri methi, and fresh coriander. Serve with hot Tandoori Roti or Steamed Rice.