on Feb 21, 2023 This recipe is a take on our famous Dhaba Style Chicken Curry – but with eggs instead. There’s always one of those weeknights when the veg produce is running low and the meats are still frozen and you’re wondering what you could possibly make for dinner. And eggs come to the rescue: every. single. time. This is my go-to recipe for those days, and don’t be mistaken – this isn’t your average egg curry. We take it to the next level by tempering our boiled eggs: frying them in a spicy masala mix before adding them into the gravy. I love to serve this rich indian curry masala with some roti and steamed rice.
No complicated prep here: this is a minimal chopping recipeJust a few of my tips and tricks will turn a simple egg curry into a dhaba style dish This works great as a last minute dinner/lunch – you don’t need to do anything in advance
Ingredients You’ll Need for Dhaba Style Egg Curry
For the masala, Mustard Oil – really adds its own distinct flavour. Wouldn’t recommend subbing for a neutral oil!Whole Spices: Cumin Seeds, Cardamom, Cloves, CinnamonAromatics: Onions, Garlic, Ginger, Bay Leaf, Green Chillies, Kasuri MethiSpice Powders: Kashmiri Red Chilli, Coriander, Jeera, Garam MasalaFor the gravy, Tomatoes – is it really an egg curry without tomatoes?Curd – trust me on this, it adds a nice texture to the gravy and balances the tang!Cream – to make the gravy more richEggs – boiled and peeled for convenience
How to make Dhaba Style Egg Curry
- Grind onions, ginger, garlic and green chilies to a fine paste with very little water.
- Make sure the paste has no lumps. Set aside.
- Heat mustard oil in a large heavy bottom pan over medium heat. Add cumin seeds. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil.
- Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and you see a thin layer of oil along the sides.
- Add turmeric powder, Kashmiri red chili powder, coriander powder and cumin powder. Cook for a few minutes or until the raw smell goes.
- Add tomato puree and salt and mix to combine. Cook for 2-3 minutes.
- Add curd and mix to combine.
- Add garam masala and kassuri methi. Mix to combine and 1 ½ cups of water. Mix, cover and cook for 8-10 minutes or until the oil separates.
- Add 1 ½ cups of water and mix to combine.
- Mix, cover and cook for 8-10 minutes or until the oil separates.
- Add slit green chillies, julienned ginger and 1 cup of water. Add coriander leaves and mix to combine.
- Add cream (if using) and combine.
- Turn the flame to low and simmer while you temper the eggs.
- Add oil to a a frying pan and allow it to heat up. Reduce the heat to low and add chilli powder and turmeric powder.
- Add boiled eggs and toss over medium flame for 2 minutes while stirring constantly. Add 1/4 cup of water and mix.
- Add the prepared gravy and sprinkle with some more coriander leaves. Serve hot along with rotis or rice!
Richa’s Top Tricks to make the best Dhaba Style Egg Curry
You have got to give this dhaba style egg curry masala a try! When in doubt about what to cook, this is always one of those recipes that I come back to. And it makes for a great menu addition for family dinners – it’s a big hit with grown ups and kids alike, and you can always cater the spice to your own taste. I’d love to see you recreate this, do share your photos with me if you try. LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
