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Spicy Egg Masala | Dhaba Style Masaledar Anda

Region to Region and Dhaba to Dhaba they have their unique and simply amazing and delicious taste. This is Punjabi Dhaba Style Masaledaar Anda recipe. This is a bit spicy and a little more oily Masaledaar Anda 😛. So feel free to adjust masala and oil according to your taste and preference.
This dish goes best with Chapati/ Naan, plain rice or Jeera rice.
Learns Step By Step Recipe with Pictures for Spicy Egg Masala | Dhaba Style Masaledar Anda
Serves 2-3

  • 6 boiled eggs
  • 1 Cup finely chopped onions
  • 1 Tbsp ginger-garlic paste
  • 1 Bay leaf
  • 1 Tsp cumin seeds
  • 3-4 Cloves
  • 2-3 Green cardamoms
  • 1 Tsp coriander powder
  • 1 Tsp red chili powder
  • 1/2 Tsp turmeric powder
  • 1/2 Tsp garam masala
  • 1/2 Cup thick curd
  • 2-3 Green chili
  • 2-3 Tbsp mustard oil/ ghee
  • Salt as required

Step 1- Prick the boiled eggs and heat 2-3tbsp oil in a kadhai/deep pan and fry eggs on high flame till golden light brown. Remove the eggs on a plate and keep aside

Step 2- In the same kadhai/pan add 2tbsp oil more and on medium heat fry the chopped onions till golden brown then add bay leaf, cumin seeds, green cardamoms cloves and sauté for 10secs and add ginger-garlic paste

Step 3- When the raw smell of ginger-garlic paste is gone add the spices (red chili powder, coriander powder, turmeric powder, garam masala) and mix everything well

Step 4- Add curd and fry for 2-3mins on low flame. Then add green chili and boiled eggs, salt as required  and cook for 5-6mins on medium flame

Step 5- You can add 1 Cup of water if you want a little gravy or else add 1/2 cup of water. Cover the lid of the kadhai/pan and let it simmer for another 8-10mins on low flame. Turn off the flame and garnish with some chopped coriander leaves









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