If you love fried boiled eggs, make 2-3 slits on the eggs, sprinkle salt and turmeric powder on the egg, apply it evenly. Fry it in hot oil and keep it aside. In the same oil as needed cook the gravy. My family doesn't love it that way so I skip this step otherwise my mom used to fry it.

Dry roast the whole masalas under Dhaba Masala and cool it, then grind it into powder. In the same mixer grinder jar make the tomato puree too. Make a rough paste of ginger garlic and chillies in Mortar and pestle or mixer grinder if mortar and pestle not available or in grinding stone, no need to make it into fine paste, as it's Dhaba style.

In the same oil as needed if you are frying the eggs or in 2-3 tbsp hot oil add the whole dry Chilli, Cummin seeds, Black Peppercorns and cloves. Once everything crackles, add the onion and saute it till it becomes pink and translucent, add the ginger garlic chilli paste, saute it for few minutes.

Add tomato puree and cook till tomatoes are well cooked, add Bellpeppers too and the coriander powder, turmeric and Kashmiri chilli powder and cook further for few more minutes for the spices raw aroma to go. Add little water if needed.

Add the Dhaba Masala powder and cook for few more minutes. When oil starts seperating,add the fried boiled eggs and mix well, the Masala should be sticking to the eggs as it's Anda Masala, so no need to add water and make a thin consistency gravy.

Serve hot with Roti, Parathas etc.
Enjoy!