Dhaba-Style Egg Curry (or Paneer, or Veg) in 20 Minutes

Kanta Greens All Purpose Gravy Premix is the one to keep in the cupboard for "what's for dinner?" evenings. It's a versatile, onion-and-garlic-free masala base that works with almost anything. Our favourite quick dinner is a dhaba-style egg curry.

At a glance

• Serves 3–4
• Time: about 20 minutes
• Premix: 1 pack All Purpose Gravy Premix
• The premix itself contains no onion or garlic

You will need

• 1 pack Kanta Greens All Purpose Gravy Premix
• 6 eggs, hard-boiled and peeled
• 1 tbsp oil
• ¼ tsp turmeric and ¼ tsp red chilli powder
• Fresh coriander

Method

1. Make 3–4 shallow slits on each boiled egg so the gravy can soak in.

2. Heat the oil in a pan, sprinkle in the turmeric and chilli powder, and add the eggs. Fry for 2 minutes, turning, until they get a golden crust.

3. Remove the eggs, and in the same pan prepare the gravy with the premix as directed on the pack.

4. Return the eggs to the gravy and simmer for 5 minutes.

5. Garnish with coriander and serve.

Make it your way

• Paneer: swap the eggs for 250 g paneer cubes, lightly fried.
• Chana: use 2 cups boiled chickpeas and simmer for 10 minutes.
• Mixed veg: add 3 cups steamed vegetables (potato, peas, carrot, beans).
• Chicken: cook 500 g chicken pieces in the gravy until done, adding a little more water as needed.

Serve with

• Hot rotis or parathas
• Steamed rice and sliced onions