What makes dhaba-style egg curry so special? It’s the "bhuna masala” (roasting) of onions and spices for deep smoky flavor, and that signature “tari” (spiced oil on top) that shows the egg curry’s been cooked just right. This spicy egg curry recipe brings those rustic and smoky flavors like what you’d get at North Indian roadside hotels with step-by-step photos and a quick recipe video. Serve it with Greek Yogurt Naan or rice for a hearty meal.
I still remember the first time I tasted dhaba-style egg curry. We were driving through Punjab, hungry and tired, when we stopped at a roadside dhaba (a roadside eatery) for a quick bite. The curry had boiled eggs in a rich, thick bhuna onion-tomato masala base, full of rustic spices. That first bite was spicy, oily, smoky, and tasted delicious.
I tried to cook the same dhaba flavor at home. After so many trials, it turned out so well that everyone loved it. It's smoky, spicy, and the thick curry sticks to the eggs just right. That layer of oil on top (also called ‘tari’) makes it a perfect dhaba-style curry. You’ll want to make this spicy egg curry again. Love egg recipes? You may also like Egg Masala, Egg Paratha, Egg Fry, and Restaurant Style Egg Curry.
What is Dhaba Style Egg Curry?
Dhaba-style egg curry is a spicy, rustic Indian curry made with boiled eggs simmered in rich onion-tomato masala. It's inspired by roadside eateries in India, known as dhabas, where food is slow-cooked with locally available spices, lots of oil, and spicy, smoky flavors that stick to the eggs.
This dhaba-style curry recipe isn’t your usual 30-minute egg curry. I made it the traditional way using the “bhuno method”, where onions, ginger, garlic, spices, and yogurt are slow-roasted at each stage until deeply caramelized and oil separates from the sides. That’s what gives this dhaba egg curry its unforgettable depth of flavor.
It takes a bit of preparation and patience, but trust me, the payoff is worth it. The rich, spiced masala clings beautifully to the eggs, and that signature ‘tari’ floats on top just like the ones I remember from those roadside dhaba stops. Try this recipe, you will love it. More dhaba-style recipes you might like are our Dhaba Style Paneer Masala, Dhaba Style Chicken Curry, and Chicken Bhuna Masala.
Ingredient Notes
What makes this egg-curry dhaba style? It's the generous use of oil and spices like garam masala, kasuri methi, and red chili powder. Chopped onion, ginger, garlic, tomato, and green chilies add texture to the curry. Besan and curd add a unique flavor, making this egg curry different from everyday egg curries.
- Boiled Eggs: They are the main ingredient of the dish.
- Besan (chickpea flour/gram flour): They help to thicken the egg curry and add a rustic flavor. Always roast besan on low heat before adding it to the curry. If not roasted properly, it will add a raw or bitter flavor to the curry.
- Yogurt/Curd: Add creaminess to the egg curry.
- Kasuri Methi: Also known as dried fenugreek leaves, they bring a signature dhaba-style aroma and flavor to this North Indian egg curry.
- Kashmiri red chili powder: It adds a bright red color to the egg curry and is less spicy. You can use any other red chili powder, but then add it as per taste.
- Garam masala powder: Add as per taste. Every brand of garam masala powder has a different level of spiciness.
- Coriander stems: Stems add a very nice flavor to the curry. Do not skip them. Reserve the coriander leaves to garnish the curry.
- Whole Spices: Cumin, green cardamom, cloves, and cinnamon. Do not skip tempering as it adds a very nice rustic flavor to this egg curry recipe.
- Oil: Traditionally, mustard oil is authentically used in North Indian dhabas for cooking. You can substitute it with any cooking oil with a high smoke point and a neutral flavor. I used sunflower oil for cooking this egg curry. You can add ghee or butter for a richer flavor.
How to make Dhaba Style Egg Curry with Step By Step Photos
Preparations for the egg curry
1) Roast kasuri methi on low heat until crisp and aromatic. Remove it to a plate and set aside. Roast besan on low heat until aromatic and light golden. Remove it to a plate and set aside.
2) Prepare the curd or yogurt mixture by combining curd with Kashmiri red chili powder, turmeric powder, garam masala powder, pepper powder, and coriander powder. Make sure there are no lumps in the mixture. Set aside. Finely chop the onions, ginger, garlic, and green chilies. Keep them aside. Finely chop/grate the tomatoes and keep them aside.
Frying the eggs
1) Heat 1 tablespoon of oil in a kadhai or deep pan over low heat. Add turmeric powder and Kashmiri red chili powder. Stir for a few seconds to prevent burning. Gently add the boiled eggs and stir-fry until they are golden brown. Keep the heat on low, or the spice powders will burn. Remove the fried eggs from the kadhai and set them aside.
Making the Dhaba Style Egg Curry
1) Add the remaining 1 tablespoon of oil to the same kadhai. Add cumin seeds, green cardamoms (slightly crush them before adding), cloves, and cinnamon. Cook until the cumin seeds crackle. Add the chopped onion, ginger, garlic, and green chilies.
2) Bhuno the masala, which means cook the ingredients on medium heat until the onions turn golden brown. This will take around 10-12 minutes. Add the chopped tomatoes and salt. Cook for 4-5 minutes, or until the bhuna masala starts to release oil from the sides. Make sure the tomatoes are roasted well, otherwise, you will get a raw flavor of the tomatoes in the egg curry.
3) Add the whisked curd/yogurt mixture to the kadhai. Stir continuously and cook for a few minutes. The masala will stick to the bottom of the kadhai, so keep stirring continuously and cooking until the oil separates. It will take 2-3 minutes. If necessary, you can add a few splashes of water while roasting or bhuno the masala.
4) Add 2 cups of hot water to adjust the consistency of the curry. Bring the curry to a boil. Add 1 raw egg to the curry. Stir immediately until it is fully combined and the curry thickens. This will also add flavor to the curry. Cover the kadhai with a lid and cook until oil floats on the surface of the curry.
5) Add the kasuri methi, fried eggs, and additional green chilies. Cover and cook on low heat for 2 minutes to allow the flavors to combine. Garnish with chopped coriander leaves. Serve hot with Naan, roti, or rice.
Tips to make the Best Egg Curry
- Finely chop the onion, ginger, garlic, tomatoes, and green chilies. This way, they cook down easily and make a good base for the egg curry, giving it a texture like you find in North Indian dhaba-style curries. Do not grind it to a fine paste. I used a vegetable chopper for this, but you can also use a knife.
- One thing I’ve learned from watching dhaba cooks is how patiently they fry the onions and other ingredients. They cook them until they’re deep golden and almost jammy. This step, called bhuno, isn’t just about browning, it builds the flavor of the curry. The onions break down, soak up the spices, and create a rich base that makes the whole dish come alive. That slow-cooked flavor is what gives the dhaba-style curry its unique flavor.
- Dhaba-style cooking uses a good quantity of both whole and ground spices, often tempered in hot oil or ghee at different stages, which builds layers of flavor.
- A generous amount of oil or ghee is used in dhaba-style cooking. Do not cut down the quantity of oil for an authentic dhaba-style flavor.
- In traditional Indian cooking, a visible layer of oil (tari) on top is often seen as a sign of a well-cooked, rich, and satisfying curry. It also helps in preserving the dish slightly if left out for a short time.
Recipe FAQs
"Dhaba" refers to a roadside eatery, especially in India and Pakistan, where you can find simple, hearty, and flavorful meals. Dhabas are known for their rustic ambience, often serving traditional dishes that are cooked with locally available spices and cooked slowly over open flames or traditional stoves. They're popular stops for travelers, truck drivers, and locals, offering delicious comfort food like curries, tandoori items, and parathas.
Yes, it is a spicy egg curry. Dhaba style is known for heavy use of oil and spices in its curry. If you want to reduce the spiciness, reduce the amount of red chili powder, garam masala powder, and skip green chilies.
Besan helps thicken the egg curry. It is a common dhaba trick to bind the masala and make the curry cling to the eggs better.
Yes, you can skip it, but the curd adds tang, creaminess, and balances the spices. If omitting, add a dash of lemon juice at the end to brighten the flavors. Also, dissolve all the powdered spices and besan in water instead of curd/yogurt.
Recipe Card
Dhaba Style Egg Curry Recipe
Equipment
- 1 Pot/Kadhai
Ingredients
For frying eggs
- 6 eggs, boiled and peeled
- 1 tablespoon oil
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
Crud/yogurt paste
- ½ cup Yogurt/curd
- Roasted gram flour
- 2 teaspoon Kasmiri red chili powder, add as per taste
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon pepper powder
- 3 teaspoon coriander powder
For egg curry
- 1 tablespoon oil
- 3 onions roughly chopped
- 2 green chilies
- 1 tablespoon chopped coriander stems
- 10-12 garlic cloves, small size, if bigger use 6-7
- 1- inch ginger, roughly chopped
- 3 tomatoes
- salt to taste
- 1 teaspoon cumin
- 2 green cardamoms, slightly crush before adding
- 4 cloves
- ½ inch cinnamon
- 1 egg (raw or uncooked)
- 1 green chili
- Handful of coriander leaves
Instructions
Preparations for the egg curry
- Roast kasuri methi on low heat until crisp and aromatic. Remove it to a plate and set aside.
- Roast besan on low heat until aromatic and light golden. Remove it to a plate and set aside.
- Prepare the curd or yogurt mixture by combining curd with Kashmiri red chili powder, turmeric powder, garam masala powder, pepper powder and coriander powder. Make sure there are no lumps in the mixture. Set aside.
- Finely chop the onions, ginger, garlic, and green chilies. Keep them aside.
- Finely chop/grate the tomatoes and keep them aside.
Frying the Eggs
- Heat 1 tablespoons of oil in a kadhai or deep pan over low heat.
- Add turmeric powder and Kashmiri red chili powder. Stir for a few seconds to prevent burning. Gently add the boiled eggs and stir-fry until they are golden brown. Keep the heat on low, or the spice powders will burn.
- Remove the eggs from the kadhai and set them aside.
Making the Dhaba Style Egg Curry
- Add the remaining 1 tablespoon of oil to the same kadhai.
- Add cumin seeds, green cardamoms (slightly crush it before adding), cloves, and cinnamon. Cook until the cumin seeds crackle.
- Add the chopped onion, ginger, garlic and green chilies. Bhuno the masala that means cook on medium heat until the onions turn golden brown. Be patient this will take around 10-12 minutes.
- Add the chopped tomatoes and salt. Cook for 4-5 minutes, or until the bhuna masala starts to release oil from the sides. Make sure the tomatoes are roasted well otherwise you will get raw flavor in the egg curry.
- Add the whisked curd/yogurt mixture to the kadhai. Stir continuously and cook for a few minutes. It will stick at the bottom of the kadhai so keep stirring continuously and cooking until oil separates. It will take 2-3 minutes. If necessary you can add a few splashes of water while roasting.
- Add 2 cups of hot water to adjust the consistency of the curry. Bring it to a boil.
- Add 1 raw egg to the curry. Stir continuously until it is fully combined and the curry thickens. Cover the kadhai with a lid and cook until oil floats on the surface of the curry.
- Add the kasuri methi, fried eggs, and additional green chilies. Cover and cook on low heat for 2 minutes to allow the flavors to combine.
- Garnish with chopped coriander leaves. Serve hot with Naan, roti, or rice.
Video
Notes
- Finely chop the onion, ginger, garlic, and green chilies. This way, they cook down easily and make a good base for the egg curry, giving it a texture like you find in dhaba-style curries, not a smooth paste. I used a vegetable chopper for this, but you can also use a knife.
- One thing I’ve learned from watching dhaba cooks is how patiently they fry the onions and other ingredients. They cook them slowly until they’re deep golden and almost jammy. This step, called bhuno, isn’t just about browning; it builds the flavor of the curry. The onions break down, soak up the spices, and create a rich base that makes the whole dish come alive. That slow-cooked flavor is what gives the dhaba-style curry its unique flavor.
- Dhaba-style cooking uses a good quantity of both whole and ground spices, often tempered in hot oil or ghee at different stages, which builds layers of flavor.
- A generous amount of oil or ghee is used in dhaba-style cooking. So, do not cut down the quantity of oil for authentic flavor.
- In traditional Indian cooking, a visible layer of oil (tari) on top is often seen as a sign of a well-cooked, rich, and satisfying curry. It also helps in preserving the dish slightly if left out for a short time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ashwini
Looks thick! Well a Good one!
Andrew
I will try this at home.