Gurdaspur Dhaba Anda Curry Village Egg Gravy

Method

1. 1

   Score and rub the boiled eggs: Make 4 to 5 shallow cuts on each peeled boiled egg using a sharp knife. Rub with 1/4 tsp turmeric and a pinch of salt — the cuts allow the curry flavour to penetrate.

2. 2

   Fry the eggs: Heat 2 tbsp oil in a pan on medium. Fry the eggs turning gently for 2 to 3 minutes until golden on all sides. Remove and keep aside. The golden crust provides texture contrast with the soft gravy.

3. 3

   Make the gravy: In the remaining oil add onions. Cook 10 minutes until golden.

4. 4

   Add ginger and garlic: Cook 2 minutes.

5. 5

   Add tomatoes: Cook 6 to 8 minutes until very soft and oil separates.

6. 6

   Add spice powders: Turn low. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes.

7. 7

   Add water and salt: Add 1 cup water and salt. Bring to a simmer.

8. 8

   Add the fried eggs: Add the golden fried eggs. Spoon the gravy over each egg.

9. 9

   Simmer: Cook on medium-low heat for 8 minutes so the eggs absorb the gravy through the cuts.

10. 10

    Finish: Add garam masala. Scatter coriander. Serve with paratha or steamed rice.

11. 11

    Note: Egg curry at rural dhabas in Punjab is a practical, economical dish — eggs are cheaper than mutton and the preparation is straightforward. The Gurdaspur-Pathankot area in the far north of Punjab, near the border with Himachal Pradesh, has dozens of simple roadside dhabas serving this preparation as their primary non-vegetarian offering. The frying of the boiled eggs before adding to the curry is the technique that elevates a simple preparation.