Dhaba Anda Tadka

Name: Dhaba Anda Tadka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 6 pcs eggs (hard boiled and peeled); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed); 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped); 1 tsp ghee (for finishing tadka); 1 pcs dried red chili (for finishing tadka)

RATING

4.5/5(78)

TASTE SCORE

9/10

A hearty roadside-style egg curry made with boiled eggs in a bold onion-tomato masala, finished with a smoky tadka. Rich, comforting, and made to be scooped up with roti or paired with jeera rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

235 cal

SERVINGS

METHOD · 10 STEPS

boil · ~10 min
Boil and peel the eggs.
Place the eggs in a pan, cover with water, and boil until hard cooked, about 10 minutes. Cool, peel, and set aside.
TIPCool the eggs in water before peeling for a cleaner surface.
prep · ~5 min
Prep the masala ingredients.
1.Finely chop the onion.
2.Finely chop the tomato.
3.Finely chop the ginger and garlic.
4.Slit the green chili.
5.Chop the coriander leaves.
saute · ~8 min
Start the base masala.
1.Heat oil in a pan over medium heat.
2.Add 1 tsp cumin seeds and let them crackle for 20 to 30 seconds.
3.Add the onion and cook until light golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili and cook for 1 minute.
TIPKeep the heat medium so the garlic does not burn and turn bitter.
saute · ~8 min
Cook the tomato masala.
1.Add the tomato and salt, then mix well.
2.Add turmeric powder, red chili powder, and coriander powder.
3.Cook until the tomatoes break down and the masala looks thick, 6 to 8 minutes.
4.Stir in the kasuri methi and garam masala.
TIPMash the tomatoes with the spoon as they soften for a smoother dhaba-style gravy.
simmer · ~5 min
Add water and simmer the gravy.
Pour in the water and bring the masala to a gentle simmer. Cook for 4 to 5 minutes until the gravy thickens slightly.
simmer · ~5 min
Add the eggs and finish the curry.
Add the boiled eggs to the gravy and turn them gently so they get coated well. Simmer for 4 to 5 minutes so the eggs pick up the masala flavor.
TIPMake a few shallow slits in the eggs before adding them if you want more masala to cling.
temper · ~1 min
Make the finishing tadka.
1.Heat ghee in a small pan.
2.Add 0.5 tsp cumin seeds and the dried red chili.
3.Cook for 20 to 30 seconds until fragrant.
4.Turn off the heat and stir in 1 pinch red chili powder.
TIPAdd the chili powder after turning off the heat so it blooms without burning.
assemble · ~1 min
Pour the tadka over the curry.
Pour the hot tadka over the egg curry and cover for 1 minute to trap the aroma.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make 2-3 shallow slits in the boiled eggs so the masala seeps in while simmering.
2
Cook the onions to light golden, not dark brown, or the gravy can taste slightly bitter.
3
Mash the tomatoes into the pan as they soften for a thicker, more dhaba-style masala.
4
Wait for oil to separate from the onion-tomato masala before adding water; that means the base is cooked.
5
Add the finishing chili powder off the heat so the tadka stays bright red instead of turning burnt.
6
Cover the pan for a minute after pouring the tadka to trap the smoky ghee-cumin aroma.
7
This curry tastes even better after 20-30 minutes of rest, once the eggs absorb the gravy.