Learn How To Make Delicious Curry With Chef Ajay Chopra

 

Delight Your Taste Buds with Chef Ajay Chopra's Dhaba-Style Egg Curry

Craving the authentic flavors of Punjabi Dhaba-style cuisine? Look no further, as Chef Ajay Chopra brings you his signature Egg Curry that's bursting with the essence of India. This spicy and flavorful egg curry is a hearty dish, perfect for any time of the day. It's a celebration of traditional Indian spices and Punjabi tadka, and it's sure to please even the most discerning palate.

 

The combination of onion and tomato paste in this dish gives it a unique and robust flavor that's simply unmatched. This Punjabi Anda Curry captures the essence of dhaba cuisine, with no artificial colors or preservatives. It's a warm, comforting meal that's easy to make, yet the results are nothing short of exceptional. Don't miss the opportunity to savor this delicious Anda curry, which pairs perfectly with rice or freshly baked roti. Chef Ajay Chopra's Dhaba-style egg curry is a delightful addition to your culinary repertoire, and you won't be disappointed.

 

Explore Chef Ajay Chopra's Dhaba-Style Egg Curry recipe today, and experience the rich and aromatic flavors of North Indian cuisine. Your taste buds are in for a treat!

 

Portion servings: 4-5 pax

Preparation time: 10 mins

Cooking time: 40 mins

Calories: 215 kcal per portion 

 

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Ingredients:

Oil 2 tbsp

Cinnamon 1 inch 

Cloves 4-5 pcs

Black cardamom 2 pcs

Green cardamom 4 pcs

Bayleaf 3 pcs

Dry red chilli 2 pcs

Black pepper 5-6 pcs

Onion chopped 3 cups

Eggs 4-5 pcs

Garlic chopped 2 tsp

Ginger chopped 2 tsp

Ginger & garlic paste 2 tsp

Salt 1 tsp

Turmeric powder 1 tsp

Red chilli powder 1 tsp

Coriander powder 2 tsp 

Green chilli 3 pcs

Curd ½ cup

Tomato puree 1 cup

Tomato chopped 2 cups

Saunf powder 1 tsp

Water as required

Soaked kasuri methi 1 tbsp

 

Boiled eggs 

Salt ½ tsp

Turmeric powder ½ tsp

Red chilli powder ½ tsp

Oil 1 tbsp

Onion diced ½ cup

Capsicum diced ½ cup

 

Method:

 

To prepare a delicious Dhaba-style egg curry, follow these steps for a flavorful and aromatic dish that's sure to satisfy your taste buds.

 

Start by heating a pan and adding water. 

Place the eggs in the pan and boil them for about 8-10 minutes until they're hard-boiled. 

Once done, strain the eggs, peel them, and marinate them with a pinch of salt, turmeric powder, and red chili powder. 

Set the marinated eggs aside.

 

In a separate pan, heat some oil. 

Add cinnamon, black cardamom, green cardamom, bay leaf, black pepper, cloves, and dry red chili. 

Let them sizzle, releasing their aromatic flavors. Next, add chopped onions and sauté them until they turn golden brown.

 

Once the onions are nicely browned, add chopped ginger and garlic to the pan. 

Sauté them until they release their fragrant aroma. 

Then, incorporate ginger and garlic paste, along with a little water, and cook it to form a flavorful base.

 

Add a pinch of salt, red chilli powder, turmeric powder, and coriander powder. 

Pour in some water and continue cooking, ensuring the spices are well incorporated. 

Add green chilies for a hint of heat and sauté them.

 

Introduce curd into the mixture and cook until it releases oil, signifying that the curd has melded into the curry. 

Following this, add tomato puree and cook it for 4-5 minutes until the raw taste disappears.

 

Now, add chopped tomatoes and cook them until they turn mushy, contributing to the rich texture of the curry. 

Add some more water as needed and saunf (fennel) powder for an extra layer of flavour.

 

Meanwhile, in a separate pan, heat some oil and sauté the marinated eggs, diced onions, and diced capsicum. 

This will add a delightful contrast of textures and flavours to the dish.

 

Combine the cooked gravy with the sautéed eggs and vegetables and simmer for 2-3 minutes to allow all the flavours to meld together.

 

Finally, add soaked kasuri methi (dried fenugreek leaves), which imparts a unique and aromatic twist to the curry. 

Stir it in and let the flavours meld for a few more minutes.

 

With all the elements perfectly blended, your Dhaba-style egg curry is now ready to serve. 

This hearty and rich curry is sure to be a delightful addition to your meal. 

Enjoy it with some steamed rice or fresh, warm roti for a complete and satisfying experience.

 

In the world of culinary delights, Chef Ajay Chopra's Dhaba-style Egg Curry stands out as a true gem. This Punjabi Anda Curry is the perfect solution for those who crave the bold and aromatic flavors of dhaba cuisine right at home. Its rich and spicy gravy is a testament to the culinary heritage of India, and it's a taste you won't soon forget.

But Chef Ajay Chopra doesn't stop at just one dish. Explore more of his recipes, courses, and books to continue your culinary journey. Check out other recipes, sharpen your cooking skills, and learn from the best. Don't miss the chance to dive deeper into the world of Indian cuisine with Chef Ajay Chopra.

Start your flavorful adventure today and experience the essence of India through your own cooking.

 

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FAQ (Frequently Asked Questions)

 

Q1: What is Dhaba-style cuisine?

A1: Dhaba-style cuisine refers to traditional Indian food often found in roadside restaurants (dhabas) that serve delicious, rustic, and flavorful dishes, typically with a generous use of spices and traditional cooking methods.

 

Q2: Can I adjust the level of spiciness in this Egg Curry?

A2: Absolutely! You can control the spiciness by adjusting the amount of red chili powder and green chilies to suit your taste.

 

Q3: Can I prepare the tomato puree at home, or is canned tomato puree acceptable?

A3: You can make tomato puree at home by blending fresh tomatoes, or you can use canned tomato puree for convenience. Both options work well.

 

Q4: What's the best way to serve this dish?

A4: Chef Ajay Chopra's Dhaba-style Egg Curry pairs wonderfully with steamed rice, fresh roti, or even naan for a complete and satisfying meal.

 

Q5: Are there any alternative ingredients that can be used in this recipe?

A5: While this recipe captures the essence of Punjabi dhaba cuisine, you can get creative with ingredients like paneer or tofu if you prefer a vegetarian alternative to eggs.

 

Q6: How long does it take to prepare this Egg Curry?

A6: The preparation time for this dish is about 10 minutes, and the cooking time is approximately 40 minutes.

 

Q7: Can I store leftovers of this Egg Curry?

A7: Yes, you can store any leftovers in an airtight container in the refrigerator. It often tastes even better the next day as the flavors continue to meld.

 

Q8: Where can I find more of Chef Ajay Chopra's recipes and courses?

A8: You can explore a variety of Chef Ajay Chopra's recipes, courses, and books on his website or through his various online platforms. Dive into the world of Indian cuisine with his guidance and expertise!