Ingredients for ANDA CURRY DHABA STYLE

3 tbsp Oil

6 Boiled Eggs

2 Bay Leaves

Paste of 2 Onions

1 tbsp Ginger-Garlic Paste

Puree of 3 Tomatoes

2 tsp Kashmiri Red Chilli powder

¼ tsp Turmeric powder

Salt

Secret masala

1 tbsp Corainder Seeds

1 tbsp Dried Coconut

1 tsp Cumin

1 tsp White Sesame Seeds

2 Dried Red Chillies

(Roast on low flame all of the above spices)

1 tbsp Dried Fenugreek Leaves

1 tsp Garam Masala powder

1 Cup Water

Corainder leaves

Steps for ANDA CURRY DHABA STYLE

Firstly, prick the boiled eggs with a fork from all sides so that the masala and flavors get absorbed into the eggs.

In a pan heat oil, add boiled eggs and fry them from all sides till golden brown on low flame, remove when done and keep it aside.

In the same oil, add bay leaves, paste of onions and cook till golden brown on high flame.

Add ginger-garlic paste sauté and cook for a minute on low flame, add tomato puree, kashmiri red chilli powder, turmeric powder, salt, mix it well and bring it to boil on high flame.

After it starts boiling reduce the heat, cover it and cook till the tomatoes are done for 10 mins, keep checking to avoid burning.

Now take the secret masala as mention above and roast them on low flame for 2 mins, grind them into a fine powder.

Check the tomato gravy and add this secret masala powder to it.

Then add fenugreek leaves, garam masala powder and mix by adding water as needed for your consistency of the curry. Cook on high flame till it starts boiling, finally put the fried boiled eggs stir well and sprinkle some corainder leaves. Cook it on low flame for 5 minutes.

Serve it best with tandoori naan, parathas or jeera rice.